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14/11/2024

Lengishu’s Culinary Journal: Recipes by Chef Sam

At Lengishu, where wilderness meets fine dining, Chef Sam crafts dishes using only the freshest produce from our own kitchen garden. Each ingredient is handpicked to bring you closer to the heart of life on safari. Discover two recipes that celebrate East African flavours with homegrown goodness.

Crispy Kale & Radish Salad 

Serves 2 

This vibrant, refreshing salad combines kale and radishes, lightly roasted to enhance their flavours and textures—a perfect start to any meal under the African sky.

Ingredients:

  • Curly Leaf Kale – 500g
  • Radish – 200g
  • Olive Oil – 3 tablespoons
  • Lemon – 1
  • Salt & Pepper, to taste

Method:

  1. Preheat oven to 180°C.
  2. Wash and dry the kale and radishes.
  3. Tear the kale into chunks, toss with 1 tablespoon of olive oil, lemon juice, salt, and pepper. Spread on a baking tray.
  4. Chop radishes into cubes, season with remaining olive oil, salt, and pepper, and spread on a tray.
  5. Roast both trays for 15 minutes or until the kale is crispy and the radishes are charred.
  6. Mix and serve.

The vibrant colours and crispy textures of this salad are as captivating as Lengishu’s landscape. A perfect bite of the wilderness.

Lengishu Hot Chilli Sauce

Made from our own “bird’s eye” chillies, this sauce adds the perfect dash of heat to any meal. Vibrant and zesty, it’s a Lengishu favourite.

Ingredients:

  • Garlic Cloves – 4
  • Shallot – 1
  • Medium Red Hot Chilli – 250g
  • Apple Cider Vinegar – 30ml
  • Extra Virgin Olive Oil – 60ml

Method:

  1. Slice the garlic, chop the shallot, and cut the chillies into small pieces.
  2. Blend all ingredients into a paste. Transfer to sterilised jars and refrigerate.

A flavour-packed sauce that brings the wild heat of Lengishu to every bite.

Experience Lengishu’s Kitchen Chef Sam’s dishes celebrate the flavours of Borana Conservancy with homegrown ingredients that let you savour Lengishu at its finest.

Lengishu’s Culinary Journal: Recipes by Chef Sam
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