It’s near-impossible to stick to your diet when you visit our lodges. We know that … and we’re sorry (are we though?!). But, if you think about it, holidays are for having fun, trying new things, breaking the rules and escaping routine. So with that in mind, why not indulge a little? Put the diet out of your mind for a few days. Have that gin and tonic. Go back to the abundant lunch platters for seconds. Try every dessert. It is a holiday after all. Let us spoil you; it’s what we do best.
It’s no secret that food connects wanderlust travellers not only with a destination, but also with its people. It allows them to experience a ‘taste’ of local life that heightens their senses. To celebrate our love of food, last month we revealed our 15 favourite must-try foods from around the world.
From India’s delicious deep-fried jackfruit chips and moreish aloo tikki, to South America’s toasty empanada pastries and melt-in-your-mouth alfajores, right down to South Africa’s iconic “local is lekker” crunchies and malva pudding, this story had our mouths watering.
So to be fair, this month we decided we’d share some of our #Recipesof&Beyondwith you. In the spirit of sharing is caring, here are two coveted recipes from our expert chefs at &Beyond Ngala Safari Lodge: the sinfully sweet gourmet rocky road nougat and, everyone’s favourite, the impossible-to-resist safari crunchie. Most of our lodge teams know that when I visit, I can’t leave without taking a few crunchies home with me. They’re that good. We hope you will enjoy these recipes and that they instantly reconnect you with fond memories of the joys of being on safari.
5 cups oats
1 cup sugar
1 cup cake flour
2 tsp baking soda
2 Tbs syrup
2 cups coconut
500 g butter, melted
Combine all the ingredients and mix in the melted butter.
Press into a tray and bake at 180 degrees until golden brown.
Let cool and cut into small bars.
Ngala gourmet rocky road nougat
375 g white chocolate
½ cup pistachio kernels, roasted
2/3 cup shredded coconut
2 & 2/3 cup marshmallows (either cut in pieces or use minis)
2/3 cup dried cranberries
Line the base and sides of a baking tray with foil, allowing a 2 cm overhang on both long ends.
Melt white chocolate until it is smooth, stirring often.
Combine pistachios, coconut, marshmallows and cranberries in a large bowl; pour the chocolate over and stir to coat.
Spoon the mixture into the prepared baking tray.
Refrigerate for 30 minutes or until set.
Turn out onto a chopping board, remove foil and cut into squares.