Gourmet Safari: A gastronomic journey through the wonders of Africa, by Donovan van Staden

Gourmet Safari: A gastronomic journey through the wonders of Africa, by Donovan van Staden. Penguin Random House South Africa Lifestyle. Cape Town, South Africa 2014. ISBN 9781432301569 / ISBN 978-1-4323-0156-9

Donovan van Staden, Group Executive Chef for Sanctuary Retreats, is responsible for training the chefs and has compiled this mouthwatering collection of recipes in Gourmet Safari: A gastronomic journey through the wonders of Africa that feature on the menus of the lodges, which are set in exotic locations such as the Bwindi Impenetrable Forest in Uganda, the Masai Mara in Kenya, and the Okavango Delta in Botswana.

While you are all enjoying yourselves just a little too much around the fireplace, your waiter appears with a twinkle in his eye and a wry smile. You know what this means; like the slow-moving wildebeest of the Serengeti, everyone migrates to the dinner table. More often than not, a safari dinner is a communal affair because everyone enjoys sharing their stories around the dinner table. You are also graciously hosted by your guide, who always has some interesting 'bush tales' to share. With service comparable to any five-star experience, your wine glass stays full and your three-course meal is beautifully presented.

Kudu Kebabs with Red Wine Cranberry Sauce

By Chef Harry, Sanctuary Chief's Camp, Okavango Delta, Botswana

KEBABS
800 g kudu fillet, cubed (or beef fillet)
4 bay leaves
4 basil leaves, chopped
120 ml vegetable oil
30 ml coarse salt
45 ml ready-made cranberry sauce
8 bamboo skewers
sprigs of parsley for garnishing

RED WINE CRANBERRY SAUCE
300 ml good red wine
300 ml water
150 g butter, diced
150 g ready-made cranberry sauce
15 ml brown sugar
salt and ground black pepper

For the kebabs, place the cubes of kudu in a large mixing bowl and add the bay leaves, basil, oil, salt and cranberry sauce. Stir well until combined. Marinate overnight. (Soak the skewers in water before adding the meat and grilling as this will stop the kebabs from burning.) Skewer three cubes of meat onto each skewer. Grill the skewers on a high heat for 8-10 minutes, turning occasionally. Allow to rest for a few minutes before serving. For the sauce, simmer the wine and water in a saucepan until reduced by half. Whisk in the diced butter one cube at a time until the sauce becomes glossy. Stir in the cranberry sauce. Add the brown sugar and salt and pepper to taste. Serve the kebabs with the sauce spooned over, and a starch and vegetables of your choice. Serves 8.

This is an excerpt from Gourmet Safari: A gastronomic journey through the wonders of Africa, by Donovan van Staden.

Title: Gourmet Safari
Subtitle: A gastronomic journey through the wonders of Africa
Author: Donovan van Staden
Genre: Cookbook
Publisher: Penguin Random House South Africa
Imprint: Zebra Press
Cape Town, South Africa 2014
ISBN 9781432301569 / ISBN 978-1-4323-0156-9
Hardcover, dustjacket, 21 x 25 cm, 192 pages, throughout photographs