Celebrating Singita's Food Journey

The culinary experience at Singita’s lodges and camps is an integral part of any visit to these incredible wilderness areas. And, every plate is an expression of the company’s commitment not only to creating an outstanding food offering that perfectly complements the exquisite surroundings in which guests find themselves, but to the importance of practising environmental sustainability at every level, including in the kitchens. For the first time, and in celebration of the brand’s gourmet evolution, Singita has brought together traditional and more contemporary African-inspired recipes in a beautiful, 274-page cookbook, giving you a taste of safari at home.

Favourite recipes were gathered from every region – from Tanzanian specialties like futari (sweet potato, butternut and coconut stew) to South African classics like malva pudding, and Zambezi beer-battered bream inspired by the catch of the day at Singita Pamushana Lodge in Zimbabwe. The book is also peppered with stories about the people behind the recipes.

All of the mouth-watering food photos in the book were shot on location by masterful photographer Micky Hoyle, while the wildlife and landscape images used throughout were supplied by Singita’s resident photographer, Ross Couper.

Profits from the sale of the Singita: Our Food Journey will go to supporting the Singita Community Culinary School in South Africa and the Singita Serengeti School of Cooking in Tanzania – projects that have helped to develop the next generation of Singita chefs from the communities surrounding Singita Kruger National Park and Singita Grumeti.

Order your copy today!