chef at lake manyara making bread

For the love of bread

Happiness is … homemade bread. Let’s face it; the wafting, seductive scent of bread slowly rising to perfection...
by 5th August 2016

Happiness is … homemade bread. Let’s face it; the wafting, seductive scent of bread slowly rising to perfection...

Happiness is … homemade bread.

Let’s face it; the wafting, seductive scent of bread slowly rising to perfection in the oven is hard to resist. It taunts the tastebuds and when that warm, freshly-baked loaf of goodness is served, who can resist lathering it with a generous slab of butter and watching it melt into the fluffy piece of carb heaven?

The chefs and bakers at &Beyond Lake Manyara Tree Lodge delight carb-lovers with their delectable homemade breads and each meal is served alongside a different, totally irresistible, flavour.

The lodge’s not-to-be-missed signature “maji bread”, which is named after the park’s famous “maji moto” or hot springs (maji and moto being the Swahili words for water and hot), is served in a charming, miniature hand-carved ngalawa (traditional Swahili canoe).
Perhaps the pièce de résistance, though, is &Beyond Lake Manyara’s tandoori naan bread. Baked in front of guests in piping hot tandoor ovens in the al fresco, starlit boma, this is bread nirvana.

Adhering to the time-honoured Indian cooking tradition, the chefs use long skewers to attach small rounds of fresh, gooey dough to the inner walls of the flaming hot clay oven. The thin layer of dough is expertly flipped a few times and in mere minutes, a perfect, melt-in-your-mouth piece of flat bread is pulled from the tandoor.
Quickly sliced with a pizza cutter and glazed with a thin layer of golden butter, the steaming naan is then delivered to the tables and devoured.

Rarely is there ever a piece leftover!

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