Relax in warm winter sunshine on the deck overlooking the Sand River with a glass of Sauvignon Blanc.  Chef Loraine Pienaar at Singita Boulders Lodge has created a zingy starter for you to try at home, while reminiscing about your stay at Singita Sabi Sand.

CHERMOULA PRAWNS WITH PAPAYA DRESSING AND POTATO SALAD

12 prawns cleaned and deveined

CHERMOULA

Chermoula is a traditional Moroccan dipping sauce that originally would have been made using a mortar and pestle. It is quite acceptable to use a food processor these days.

1 bunch fresh coriander (cilantro)
4 cloves garlic
1 tsp coarse sea salt
2–3 tsp ground cumin
1 tbsp paprika
1 tsp cayenne pepper
½ roasted red pepper (fresh is best but canned also works)
juice of 1 lime
3 tbsp olive oil

Instructions

– Blend all ingredients in a food processor
– Marinate the prawns in the Chermoula for at least 2 hours

    POTATO SALAD

    2 Large potatoes (+-650g)

    3 Sprigs spring onion sliced finely

    2 ½ tbs Crème fraiche

    – Peel the potatoes and dice into even small blocks
    – Blanch in salted water until al dente and cooled
    – When potatoes have cooled, add crème friache and spring onion, mix well.

      PAPAYA COULIS

      ½ medium sized papaya

      ½ red chilli chopped finely

      1 tbs sugar

      100 ml white wine

      2 cm cinnamon stick

      – Boil all the ingredients together until the papaya turns into pulp
      – Puree in a food processor and strain through a fine sieve

        Putting it all together

        – Pan-fry the prawns in olive oil until pink and season with salt, pepper and lemon juice

        – Arrange the potato salad onto 4 plates and stack the prawns on top

        – Dress with papaya coulis, garnish with fennel (optional)

          Bon Appetit from the kitchen at Singita Boulders Lodge.

          (For more Singita recipes, take a look at the Singita Facebook page where there is something for everyone.)


          Similar blog Posts

          The Bond of Shared Experience: Singita Sabora’s Culinary Journey

          Culturally symbolic, a form of social capital and often linked to memory and emotion, food has always been a part of how we find connection. It is something we all share, regardless of our background or circumstances – a need for nourishment for the body as well as the soul. The newly redesigned Singita Sabora…

          Read More

          Love Made Visible: The Meaning of Food at Singita

          Singita’s unique food journey is an intrinsic part of how our guests experience Africa, with fresh ingredients gathered from our on-site gardens and innovative menus that complement our wellness philosophy. While these mouthwatering moments are a memorable part of any stay at Singita, our food offering is also inextricably linked to our core conservation purpose…

          Read More

          Lodges and Camps

          Wildlife

          Food


          Videos from Singita

          Latest Video

          Singita Malilangwe House

          Set on a picturesque sandstone ridge in Zimbabwe’s remote Malilangwe Wildlife Reserve and offering unfiltered space and time for deepened connections with nature, family and friends, Singita Malilangwe House is an exclusive-use villa with five expansive bedrooms – each with its own private deck. Here, guests have the relaxed freedom to enjoy tailormade stays catering to their every need and simply be present in each moment. Providing the stillness they seek, it’s the ultimate sanctuary in which to awaken the senses and restore the soul; and with private access to restorative experiences in 130,000 acres of untouched wilderness, it welcomes a profound sense of wellbeing, leaving them renewed, restored and inspired.

          Community & Conservation
          A Wildlife Showcase
          All Videos