SINGITA – OUR FOOD JOURNEY

SINGITA LODGES

Bring a taste of safari to your kitchen with Singita’s coveted 274-page coffeetable style cookbook which showcases recipes gathered from every region – from Tanzanian futari (sweet potato, butternut and coconut stew), South African classics such as malva pudding and Zambezi beer-battered bream, inspired by the catch of the day from Lake Malilangwe at Singita Pamushana Lodge in Zimbabwe.

The culinary experience at Singita’s lodges and camps is an integral part of any visit to these incredible wilderness areas. Each 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.

All of the mouthwatering food photos in the book were shot on location at the lodges by masterful photographer Micky Hoyle, while the wildlife and landscape images used throughout were kindly supplied by Singita’s resident photographer, Ross Couper. Together they bring to life the rich colors and textures of every meal and the contextual details lent to every shot by the cutlery, crockery, utensils and linens meticulously selected and styled by Singita’s creative design team.

Profits from the sales of the cookbook go towards supporting the Singita Community Culinary School in South Africa and Tanzania.

These programs work to support and develop the next generation of Singita chefs who reside in the neighboring communities to Singita Kruger National Park and Singita Grumeti, fulfilling a local need for career opportunities as well as a broader need for the hospitality industry as a whole in these countries.