These African Safari Lodges Offer High-end Cuisine With a Focus on Local Ingredients
Safari lodges are swapping staid Continental menus for fresh recipes that spotlight Indigenous ingredients. In Kenya, chef Evans Ondara has seen tastes change considerably over his 23-year career. Today, guests are craving salads and other vegetable-forward dishes. Klein Jan, at Tswalu.Credit:Adriaan Louw/Courtesy of Klein Jan All are grown on site at SingitasKwitonda Lodge,on the edge of Volcanoes National Park. Were using it as a sauce for our seared steaks. We want guests to unwind, slow down, get rid of burdens, and cherish their time....