Eating al fresco at Singita Serengeti's tented camps
Singita's three tented safari experiences in Tanzania, Singita Sabora Tented Camp, Singita Explore and Singita Mara River Tented Camp, offer visitors to the Serengeti an intimate and authentic safari adventure that allows them to rough it in great style. November is typically very green and lush in this area, with brief afternoon thunder storms rolling across the plains (the perfect time for a nap!) and slightly cooler temperatures. After a bright, sunny morning on game drive, the midday meal is an event in itself, celebrating local produce and culinary creativity. Today we are sharing two recipes from the lunch table that are ideally eaten in the shade of a poolside umbrella or beneath a leafy acacia.
SINGITA SABORA TENTED CAMP Steeped in character, Singita Sabora Tented Camp is an intimate 1920s-style explorer’s camp, permeated by a sense of nostalgic adventure. Guests are served light and refreshing meals around the swimming pool that overlooks the grassy savannah. The menu often includes delicious, crunchy salads made from ingredients grown in the kitchen garden, like this mouthwatering dish made from cured salmon and homegrown veggies:
Broccoli, Fennel and Smoked Salmon Salad with an orange and mustard dressing
FOR THE DRESSING
Ingredients - what you will need: ½ cup freshly squeezed orange juice 1 tsp mustard 20g dill chopped 20g coriander chopped 1 tsp cumin ground
Method - what to do: 1. In a small bowl, mix the mustard, orange juice and herbs. 2. Add the oil slowly to the orange juice and whisk continuously. The dressing should thicken up and achieve a syrupy consistency. 3. Chill in the fridge until you are ready to use it.
FOR THE SALAD
Ingredients - what you will need: 200g Smoked salmon 300g Broccoli florets 1 Fennel bulb 50g Toasted almond flakes 50g Microherbs or rocket
Method - what to do: 1. Blanch the broccoli florets by placing them in boiling water for one minute and then quickly chilling them in an ice-cold bowl of water. Set aside 2. Slice thin shavings of fennel with a mandolin or small, sharp knife 3. Remove the broccoli from the ice bath and pat dry 4. Add the vegetables to a bowl with the smoked salmon. Try arranging the salmon into "roses" for an extra flourish! 5. Scatter the toasted almond flakes and add microherbs over the top 6. Drizzle with your orange and mustard dressing
SINGITA EXPLORE A private use camp on the plains of the Serengeti, Singita Explore is a return to the simplicity and authenticity of safari life but with a thoroughly modern sensibility. The camp is particularly appealing to those in search of an opportunity to connect up-close with the earth and wildlife in a way they have never done before. This more rugged environment lends itself to plenty of cooking around the open fire, and the menu features all manner of smoked, grilled, roasted and wood-fired dishes. One such example is this baked cheese appetizer:
Creamy Fire-Roasted Camembert with sweet and sticky tomatoes
Ingredients - what you will need: 1 Camembert round 1 punnet of cherry tomatoes 3 rosemary sprigs barbecue spice olive oil balsamic reduction
Method - what to do: 1. Make a lovely wood fire (or use a stove if you don't happen to have an African grassland nearby!) 2. In a bowl, sprinkle the tomatoes with the barbecue spices and toss together with some olive oil 3. Put your uncovered camembert in the centre of a cast iron pan and arrange the tomatoes around the cheese 4. Place your sprigs of rosemary between the tomatoes and the cheese 5. Place the pan onto some of the amber coals and allow to heat up, until the camembert just starts breaking through the skin 6. Drizzle balsamic vinegar over the whole dish and serve warm with freshly baked rosemary bread
Spanning nearly 450,000 acres of untouched wilderness, Singita Grumeti and Singita Lamai together form part of the Serengeti Mara ecosystem. Both concessions are ideally positioned on the renowned migratory route traversed annually by more than a million wildebeest, and offer guests an unparalleled safari experience year-round. Please visit our website to find out more»