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.

Exterior view of a restaurant in Africa.

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.

A pair of photos one showing a food dish and the other preserved peaches.

From left: A pumpkin dish at Klein Jan; preserved peaches, which are featured in some Klein Jan preparations.Adriaan Louw/Courtesy of Klein Jan

A pair of photos one showing an aerial view of a farm and the other a gardener in a garden.

From left: The shamba at Angama Mara, in Kenya; Angama’s shamba gardener Dennis Adikinyi.From left: Courtesy of Angama; Emli Bendixen