More than likely, you’re traveling to Africa to witness the phenomenal wildlife diversity that flourishes there thanks to tireless conservation efforts. The city of Nairobi is the only city in the world that boasts a national park within its limits – without even going on safari, you can see Africa’s Big Five in the Nairobi National Park. But you’re in Africa – take a safari! Typical luxury safaris out of Nairobi include a photography game drive in Amboseli Park, a trip to the Ngorongoro Crater in Tanzania, a Serengeti wildlife experience and optional hot air balloon ride, and a visit to the Masai Mara Game Reserve. You may have a chance to meet Masai tribespeople and experience their way of life. You certainly won’t be “roughing it.” Accommodations in these safari “camps” are truly luxurious, and camp meals are equally impressive.
Safari Signature Cocktail – The Sundowner This cocktail originated with British colonial officers who wanted to improve upon the quinine water they took for malaria prevention.
Solution? Add gin and lime!
Ingredients:
- 2 oz Musgrave gin (or any gin with notes of cardamom and ginger or a London dry gin)
- 3-4 oz Fever Tree Indian tonic water
- 2 squeezes of fresh lime juice
- 2 fresh sage leaves
- Fresh ginger and a lime slice for garnish
- Lots of ice
Preparation:
- Fill a tall glass with ice cubes
- Add gin and fresh lime juice
- Add tonic and sage leaves and stir gently
- Grate a few twists of fresh ginger over the top and garnish with lime slice
Signature Dish –Nyama Choma (Grilled meat)
Ingredients:
- 2 lb goat meal or substitute lamb
- 4 T olive oil
- 3 garlic cloves
- 1 small onion
- 1 T smoked paprika
- 1 T beef bouillon granules
- ½ t cayenne
- 1 t black pepper
- ½ t cumin
- ½ t salt
Preparation:
- Wash and pat dry the meat – cut into large chunks
- Combine the olive oil with spices and bouillon granules
- Coarsely chop the onion and garlic cloves in a food processor and stir in spice mixture
- Cover meat with the spice/onion/garlic paste and refrigerate overnight if possible
- Before grilling, bring the meat to room temperature
- Arrange the meat cubes over low-medium heat on the grill
- Add 2 T salt to 2 c water in a bowl, and baste the meat with the water/salt brine, turning meat chunks every ten minutes or so for a total of 45-50 minutes or until desired doneness
- Allow the meat to rest covered with foil for 10 minutes so it retains its juices
- Serve with a side dish of ugali (cornmeal porridge) or kachumbari salad (chopped tomatoes and onions dressed with citrus juice, olive oil, honey and salt and pepper)
