Wildlife, Maasai Culture, Local Food On A New Kenya Culinary Safari

Travelers go on safari in Kenya’s Maasai Mara to experience wildlife in their natural, open habitat, that’s a given. But those who also travel for gastronomic experiences will find both in a safari due to begin next December from Cottar’s Safaris, a veteran safari company established in 1919.

The five-night epicurean safari, titled simply Cottar’s Culinary Safari will be based at Cottar’s 1920s Camp situated in the 7608-acre private Olderkesi Conservancy bordering the Maasai Mara in Kenya and the Tanzania Serengeti game reserve. A key component will be the participation of celebrity chef and Kenyan restaurateur Kiran Jethwa known for his expertise in bush foraging and wilderness cooking on hit shows such as Tales From The Bush Larder (Fox International), The Fearless Chef (National Geographic), and Chef Vs Wild (Disney Plus). The chef is also a trained safari guide, adding that expertise to the experience of the camp’s regular guides. The culinary team will also include Boniface Muhati, Head Chef at Cottar’s Safaris, who creates elevated bush cuisine resulting from his training at South Africa’s prestigious Beau Constantia boutique wine farm and Maison restaurants. Doug Nagi, Cottar’s Gold Level Guide and foraging expert, will guide guests in discovering the edible treasures hidden within the African wilderness.

The itinerary begins with a flight from Nairobi’s Wilson Airport to Cottar’s private airstrip and a 15 minute wildlife drive to reach the camp. After lunch, there will be a guided walk exploring wildlife, wild herbs, medicinal plants, and foraged food with a local Maasai medicine man and Cottar’s Safaris’ ethnobotanist to discover the Mara’s natural riches. That night, the chefs will create a menu from the results of the foraging with dishes such as Whistling Thorn Berry and Wild Asparagus;Letilet, a renowned il Dorobo (cousin tribe of the Maasai) forager-hunter will also give insights into the character of the area.

The next day, breakfast will include a coffee tasting with the products of this renowned coffee growing country; lunch will be a picnic at a waterfall after which there will be participation in a reforestation project. Dinner will be out in the wild accompanied by a talk about baboon intelligence and social habits; the Maasai learned a great deal about edible plants by watching baboons select which were safe to eat.

The next morning a wildlife drive and extravagant breakfast are featured followed by a visit to a Maasai village to observe local traditions and participate in warrior school; a thorough discussion of Maasai culture will be held at sundown around a fire. Dinner will be a celebration of Maasai flavors using traditional ingredients and cooking methods, served for guests sitting on the ground on blankets surrounded by lanterns.

Another wildlife drive will take place the next morning followed by a wild feast brunch. In the afternoon, there’s a choice to learn more about cheetahs, have an immersive experience with birds of prey or learn more about the company’s sustainability initiatives. A cocktail making session will occur in the evening followed by a signature dinner from Head Chef Boniface Muhati in the camp.

On the last day, a wildlife walk or drive will be followed by a BBQ, then a free afternoon to hang by the pool or have spa treatments. The final dinner will be in a remote location under the stars featuring traditional safari cooking methods and recipes from historic explorers as well as from the Cottar family. Following dinner: stargazing in clear, dark skies. Then the next day, a transfer back to Nairobi to spend the afternoon, followed by dinner in a local restaurant and the flight home on which to think about all that’s been learned and experienced, a more enriching one than on a typical safari.

MORE FROM FORBES