Use this recipe book to inspire your next pre-camping menu planning.

Featuring favorite recipes from the kitchens of &Beyond’s luxury eco lodges in Tanzania, Zanzibar, Kenya, South Africa, Botswana and Namibia. &Beyond (Formerly CC Africa) is renowned for pampering guests, conservation, and building sustainable businesses that benefit the local communities. Part of this hospitality is in &Beyond’s unique way of creating pan-African cuisine, combining recipes from the local communities with South East Asia and Portuguese-African-influenced peri-peris, West African grains and beans, and Southern Cape influenced grilling techniques. The flavors cover the African Continent, from Cape to Cairo, Dakar to Zanzibar.

Not just a cookbook, “A Kitchen Safari” contains uproarious anecdotes of bush banquets sabotaged by hyenas pilfering dinner from the fire, of a kitchen window breaking baboon, of keeping a herd of 200 elephants at bay with a pot and ladle...The adventures that are commonplace when producing ground-breaking food in remote wilderness locations are well documented by the rural chefs with endearing hand-written notes found throughout the book. This along with the stunning wildlife and food photography make this a book that belongs on the coffee table as much as it does in the kitchen.

Now imagine yourself on your next camping adventure -- you’ve found the perfect spot for the night -- river side, mountain side, sea side -- and you’re settling in to eat dinner in your own off the beaten path paradise. Are you really going to celebrate life with a.... hot dog?

Treat yourself to a taste safari! You deserve it.
 

“We wanted our food to exude the essence of Africa's richness, its history and its soul. “ Yvonne Short, Author of “A Kitchen Safari”

“A Kitchen Safari” includes recipes for sundowners (alcoholic treats to accompany sunsets), teas, soups, salads, snacks, starters, accompaniments, entrees, and deserts.

Here is a sample of the 70 + recipes included in the book:

SOUPS
•tomato, tamarind and ginger soup
•fresh tomato and fennel soup
•laksa of Mushroom and Chilles
• zanzabar fish soup

SALADS
•Bean salad with Macadamia Pesto
•summer salad of watermelon, pears and Pecornino

ENTRES
•can can chickens
•tamales with corn and sweet potato filling
•duck with Kumquat and chilli marmalade
•prune and venison pie

ACCOMPANIMENTS
•roasted nut honey
•parmesan and black mustard seed wafers
•kumquat and chili marmalade

DESERTS
•candied lemon with Vanilla
•chocolate whiskey loaf
•chocolate Pan Souffle with Orange and Mint

About the Authors
YVONNE SHORT is the food fundi (in Swahili, fundi means a craftsperson or skilled technician), responsible for CC Africa s lodge cuisine, which under her guidance has developed into an exciting fusion of world cuisines. She has a natural talent for mentoring rural students into world-class chefs and Dumi Ndlovu is just one of her proteges who has excelled in the field of cuisine.

DUMI NDLOVU started his career as a waiter at Londolozi where he revolutionized the kitchens, producing food that is homey yet exotic and tantalizing, with innovative combinations and a strong focus on local products. Today Dumi is head chef of Ngala Private Game Reserve.
 

Hardcover: 198 pages
Publisher: Struik Publishers, South Africa; New edition (December 17, 2009)
Language: English
ISBN-10: 177007807X
ISBN-13: 978-1770078079
Product Dimensions: 8.6 x 8.4 x 1 inches
Shipping Weight: 2.2 pounds