Out Of An African Kitchen is a quirky anthology of recipes, reminiscences, anecdotes and stories from a bush kitchen set high up on the edge of the Great Rift Valley, overlooking the Maasai Mara Game Reserve. Written in memory of Steve and for Anna, the book is written in honour of the chefs at Angama Mara and their guests.
Hotelier and guest lodge owner extraordinaire Nicky Fitzgerald poses the question, ‘How can you possibly feed guests who, when they are not on safari, are eating in the best restaurants on the planet?’ As she goes on to say, ‘It is a daunting challenge to prepare food in the middle of nowhere for guests who come from all four corners of the world, from different culinary cultures and who, quite rightly, expect the best of the best when it comes to choosing where to stay for their next holiday.’Angama Mara not only rose to the challenge, it has exceeded it. Perched on the edge of the Great Rift Valley overlooking Kenya’s lovely Maasai Mara, Angama Mara and its bush kitchen draws inspiration from the finest ingredients to be found in Kenya: beautiful vegetables from the highlands, tropical fruits a-plenty from the coast, cheese from a renowned supplier just outside of Nairobi, prawns from Malindi, freshwater fish from Lake Victoria and beef from the north. As you will discover as you read this book, Kenyan cuisine is deeply influenced by Arab-inspired Swahili dishes from the coast and Indian food from the significant communities that have called this country home for many generations. Aren’t your taste buds dancing with delight at the very thought?
Chapters are divided into:
- At the lodge
- Proudly Kenyan
- In the Shamba
- A touch of the Mediterranean
- On the Out of Africa kopje
- Picnics on safari
- From somewhere in the Middle East
- In the Maasai boma
- More than a touch of India
- At the forest barbecue
Recipes that caught my eye:
- Swahili chocolate pots (p30)
- Green shakshuka with olive oil crackers (p38)
- Cheesy Brioche Rolls (p62)
- Pink lemonade (p70)
- Salted caramel brownies (p75)
- Middle Eastern Breakfast (p80)
- Toasted almond & cardamom ice cream (p88)
- Karanga nuts (p94)
- Teriyaki sauce (p96)
- Indian spiced cauliflower soup (p104)
I liked the quirky difference of using shop it for ingredients and prepare it instead of method. The personal stories always make a recipe book that more special.
What I made:
I made the cheesy brioche rolls and they were super amazing. The only change I made was to adjust the baking time. The 20 minutes called for resulted in them being overbaked. I gave James a batch of the dough and he was also impressed.