For the first time, Singita has brought together a collection of traditional and contemporary African-inspired recipes in a beautiful 274-page cookbook, so you can have a taste of safari at home.
The culinary experience at Singita’s lodges and camps is an integral part of any visit to these wilderness areas, from Tanzanian specialties like futari (sweet potato, butternut and coconut stew) to South African classics like malva pudding. Each dish is an expression of the company’s commitment to not only creating delicious food that complements the exquisite surroundings, but the importance of practising environmental sustainability.
Singita: Our Food Journey, the company’s brand-new cookbook, not only shares the secrets of the kitchen, but is also peppered with stories about the people behind the recipes – people like green-fingered entrepreneur David Shilabi, who supplies the lodges at Singita Sabi Sand with fresh produce from his vegetable garden, and Peter Andrew, a wildlife-poacher-turned-pastry-chef who now whips up teatime treats at Singita Grumeti.
Check out some recipes from Singita: Our Food Journey below.
Makes: 1 tart
- 80 g icing sugar
- 125 g soft butter
- 1 egg
- 210 g cake wheat flour
In a stand mixer fitted with the flat beater, combine icing sugar and butter, and mix until light in colour. Add eggs one by one, making sure all get fully incorporated into the mixture. Fold in the flour, taking care not to overwork the dough. Cover pastry dough with cling wrap and chill in the fridge until firm.
On a floured surface, roll out pastry dough to 5 mm thick and slightly larger than the tart pan. Press into a tart pan lined with baking paper, then place in the fridge and allow to rest for 30 minutes.
Preheat the oven to 160 degrees Celsius. Using baking beans, bake the pastry case for 10 minutes then remove the baking beans and bake for a further 5 minutes or until golden brown.
- 1 l milk
- 100 g sugar
- 42 g cornflour
- 2 eggs
- Ground cinnamon for dusting
To make the filling, heat milk to scalding point. In a bowl, whisk together sugar, cornflour and eggs. Slowly pour the hot milk into the sugar mixture while whisking. Return the mixture to the stove and continue to whisk until thickened, then pour into the tart case. Dust with ground cinnamon and chill in the fridge.
Beetroot, butternut and goat’s milk cheese tortellini
- 400g 00 flour
- Pinch of salt
- 3 eggs
- 100ml pureed beetroot
In a mixing bowl, stir together flour and salt with a fork and form a well in the centre. In another bowl, lightly beat eggs and whist in beetroot puree. Pour this into the well in the dry ingredients and mix with a fork, slowly bringing some flour into the centre until it starts to get clumpy. Thereafter, use your hands and start to bring the dough together into a ball. Knead for five minutes, then cover and leave to rest for about 20 minutes.
In a mixing bowl, mix cheese, Parmesan, butternut, nutmeg, salt and pepper; set aside.
- 300g goat’s milk cheese
- 70g grated Parmesan
- 200g roasted butternut, diced pinch of ground nutmeg
- Salt and ground black pepper pat of butter
- 8-10 sage leaves
- Grated Parmesan, to serve
To make the tortellini, roll out the dough with a pasta machine. Roll and fold the pasta a few times through the widest setting; this will help to strengthen the gluten and give the pasta a nice mouthfeel. Continue to roll through to the narrowest setting.
Cut the dough into circles or squares with a cookie cutter, place a spoonful of filling in the centre and fold over one half over the filling. Press around the filling with your fingers to seal, making sure there are no air bubbles inside. Then, to fold into tortellini, bring together two corners around your little fingers and pinch them together. Boil in salted boiling water for three to four minutes.
Wile this is cooking, melt butter in a ban over a low heat. When the butter is foamy, add sage leaves (making sure they are dry, overwise the oil will splatter). Drain pasta and stir into the melted butter in the pan. Serve with grated Parmesan. Garnish with vegetables crisp and thinly sliced beetroot.