Ballito Umhl - NOV 2020

Out of an
AFRICAN KITCHEN
Eating on safari ... dishes from Uganda and Zambia and Kenya for you to make at home
How can you possibly feed guests who, when not on safari, eat in the best
restaurants on the planet? This was the dilemma faced by Nicky Fitzgerald,
founder and owner of Angama Mara, the glorious, extraordinarily exclusive safari
lodge that sits high above Africa’s Great Rift Valley, overlooking Kenya’s Maasai
Mara, considered by many to be the loveliest game reserve on the continent.
The decision, finally, was to create dishes that were less fiddly, more authentic,
with fewer imported ingredients, more home-grown, never fancy, always good.
And whether the meals were served as a picnic in the middle of the grass plains
of the Maasai Mara, in the kitchen garden where guests are encouraged to pick
their own veggies and toss their own salads, or in a lantern-lit forest listening
to the call of the hyena, they were always delicious and memorable Out of
an African Kitchen is an anthology of recipes, reminiscences, anecdotes and
stories from this bush kitchen ... it’s a book to linger over, earmarking recipes
like North African casseroles and Moroccan minestrone, Maasai honey biscuits
and Swahili chocolate pots, Goan fish curry and Ugandan Rolex (a flavoured
omelette wrapped in a chapatti ... rolled eggs ... get it?). It’s safari food at home ...
an absolute joy. PenguinRandomHouse
Swahili muhamri coconut ice cream sandwich
Everyone loves fried dough ... the Italians with their bomboloni, the
French and beignets, koeksusters from South Africa and jelebi from
India, for example. In Kenya there are two ways of frying dough,
mandazi from the hinterland and the lighter, more elegant and
utterly delicious muhamri from the coast. We’ve included the recipe
for the Swahili muhamri on getitmagazine.co.za, but here’s the rich,
delish and really easy coconut ice cream.
COCONUT ICE CREAM
You’ll need: 2 cups fresh cream; 1 x 400ml can coconut milk; 1 x 385g
can sweetened condensed milk
To make: Whisk the cream until soft peaks form, then fold in the
coconut milk and condensed milk. Freeze until ready to scoop into
the muhamris.
36 Get It • Ballito Umhlanga November 2020