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Out of an<br />
AFRICAN KITCHEN<br />
Eating on safari ... dishes from Uganda and Zambia and Kenya for you to make at home<br />
How can you possibly feed guests who, when not on safari, eat in the best<br />
restaurants on the planet? This was the dilemma faced by Nicky Fitzgerald,<br />
founder and owner of Angama Mara, the glorious, extraordinarily exclusive safari<br />
lodge that sits high above Africa’s Great Rift Valley, overlooking Kenya’s Maasai<br />
Mara, considered by many to be the loveliest game reserve on the continent.<br />
The decision, finally, was to create dishes that were less fiddly, more authentic,<br />
with fewer imported ingredients, more home-grown, never fancy, always good.<br />
And whether the meals were served as a picnic in the middle of the grass plains<br />
of the Maasai Mara, in the kitchen garden where guests are encouraged to pick<br />
their own veggies and toss their own salads, or in a lantern-lit forest listening<br />
to the call of the hyena, they were always delicious and memorable Out of<br />
an African Kitchen is an anthology of recipes, reminiscences, anecdotes and<br />
stories from this bush kitchen ... it’s a book to linger over, earmarking recipes<br />
like <strong>North</strong> African casseroles and Moroccan minestrone, Maasai honey biscuits<br />
and Swahili chocolate pots, Goan fish curry and Ugandan Rolex (a flavoured<br />
omelette wrapped in a chapatti ... rolled eggs ... get it?). It’s safari food at home ...<br />
an absolute joy. PenguinRandomHouse<br />
Swahili muhamri coconut ice cream sandwich<br />
Everyone loves fried dough ... the Italians with their bomboloni, the<br />
French and beignets, koeksisters from South Africa and jelebi from<br />
India, for example. In Kenya there are two ways of frying dough,<br />
mandazi from the hinterland and the lighter, more elegant and<br />
utterly delicious muhamri from the coast. We’ve included the recipe<br />
for the Swahili muhamri on getitmagazine.co.za, but here’s the rich,<br />
delish and really easy coconut ice cream.<br />
COCONUT ICE CREAM<br />
You’ll need: 2 cups fresh cream; 1 x 400ml can coconut milk; 1 x 385g<br />
can sweetened condensed milk<br />
To make: Whisk the cream until soft peaks form, then fold in the<br />
coconut milk and condensed milk. Freeze until ready to scoop into<br />
the muhamris.<br />
Get It Magazine <strong>Nov</strong>ember 20
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