Los Angeles, CA (Vocus) November 27, 2007
For those who think that savoring delectable food and going on an African safari is incomprehensible, Uncharted Outposts Safari & Travel Company, a premier tour operator, will prove them wrong. In designing their new culinary adventures they have come up with a delicious sampling of flavors in the wild!
The itinerary begins at the rustic-chic Ngong House. Here, visitors stay in a 15-foot-high tree house with a traditional grass roof. Within its elegance, everyone has an uninterrupted view of the stunning Ngong Hills; an excellent staff sees to all needs. Before dinner, gather for drinks around the campfire. Then, dine divinely while admiring a breathtaking sunset.
Campi Ya Kanzi
After one night, it's off to Campi Ya Kanzi in the Chyulu Hills. Of the four days at this luxury tented safari camp, one will be spent learning to make tantalizing Italian specialties. Campi Ya Kanzi's owners, Antonella and Luca Belpietro, are Italian born and have expertly taught their African chefs the art of refined Italian cooking. During the lessons, visitors learn to make hearty pastas, a perfect risotto al dente and a heavenly tiramisu.
For evening meals, diners savor their own phenomenal creations (asparagus risotto with fresh parmesan; oven-roasted red snapper with garlic, lemon and capers) while overlooking Mt. Kilimanjaro. Breakfast might be home-roasted granola drizzled with wild honey or an herb-filled Italian omelet, while lunch options include tortellini with sun-dried tomato sauce or an arugula salad with roasted beets. Everyone saves room for a dessert of mango-ginger gelato or Amarula-drizzled tiramisu.
When diners are finally full, they head out on a safari game drive led by a Maasai tracker in an open Land Rover. Your guide will introduce you to local medicinal plants and share lore of the Maasai culture and traditions.
Cottars 1920's Camp
Next up is four days at romantic Cottars 1920's Camp, where a full-day culinary experience takes everyone back to the early 20th century in traditional Swahili safari style. Explore the Maasai Mara region's exotic flavors with a breakfast of eggs and Kenyan bacon, posho (a soft maize mash), orange ugali biscuits - and chai marsala to wake up. Lunch, prepared by local chefs with locally sourced ingredients, is an African-style barbeque; highlights include steak sandwiches on just-baked bread, githeri (potato, kidney beans and corn) and barbequed bananas atop ice cream. Dinner, in the bush, is made over a campfire in a cast-iron pot. Lamb curry comes alongside coconut, bananas, chutney and potatoes marsala. Capping the gourmet day: passion fruit pudding drizzled with a honey-ginger brandy sauce. Everyone sleeps well because accommodations here are as tasteful as the food.
Connoisseurs of East African cuisine will savor the next four days at Ol Lentille, a small collection of decadently gorgeous houses on the vast Laikipia Plateau. Work with master chef Andrew Jackson to create regional dishes using local, organic ingredients. Engage in early-morning bread baking. Learn how to spit-roast. Visit the nearby Maasai village to learn about traditional foods. Prepare a five-course dinner. Dine under the stars. Diners leave with the recipes - and the know-how - for Zanzibar fish soup, lentil-tomato consommé, lavender panacotta, quail crème caramel and other intriguing recipes.
Conclude the epic, edible journey at Giraffe Manor, eight miles from bustling Nairobi. Past guests have included Walter Cronkite, Brooke Shields and Richard Chamberlain. Like them, today's visitors have the opportunity to feed the estate's magnificent, almost-extinct Rothschild giraffes. Phenomenal meals take place in the wood paneled formal dining room, hosted by the manor's gracious owners.
When guests finally return home, they will bring with them some new recipes to impress loved ones, unforgettable memories... and perhaps a few extra pounds.
Culinary Safari in Kenya
310 454 3080
Fax: 310 388 6027