What to eat

Bloomberg Businessweek (North America) - - Etc -

Dine in an open-air lodge with spec­tac­u­lar views and ta­ble­side ser­vice. Angama Mara’s all-kenyan cook­ing team uses lo­cal in­gre­di­ents such as av­o­cado, mango, and tilapia in global-minded dishes (think grilled hal­loumi on fruity tab­bouleh). Meals are ac­com­pa­nied by cha­p­ati flat­bread and kachum­bari, a lo­cal salsa made from tomato, cilantro, onion, and chili, and they’re fin­ished off with Kenya’s most cher­ished dessert, the man­dazi, a dough­nut (here, in­side pa­paya). Meals are re­laxed, with no set times, and chil­dren can come into the kitchen to learn to bake—or sit around a fire mak­ing s’mores.

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