New and exceptional culinary experiences offered at three of Wilderness’s new camps, Wilderness Mokete, Wilderness Bisate Reserve, and Wilderness Chitabe.
Wilderness Mokete Launches Its World-Class African Fusion-Inspired Menu
Wilderness Mokete opened last July in the untamed Mababe region in Botswana, and offers guests a world-class gastronomic experience. Led by Head Chef Nkokeland “Dave” Ntongwane, mixes traditional African cuisine with gourmet twists. Dave takes an inventive approach to cooking, incorporating trademark African ingredients, like Amasi (a sour fermented milk product) and Phuthu (maize meal) into classic dishes such as Caesar Salad and Tabbouleh. The dining experience at Mokete can also be tailored to fit specific guest preferences, such as preparing gourmet meals to bring along on game drives for those who don’t want to miss a moment of wildlife sightings. Guests looking for a romantic, luxury dining experience can enjoy dinner set at a table underneath the vast starlit skies accompanied by the soundtrack of nearby marsh owls and elephants in the distance.
Wilderness Chitabe Offers a New Take on Traditional Boma Dinner
Wilderness Chitabe reopened this April in Botswana’s Okavango Delta. The newly refurbished camp offers guests the opportunity to experience the warmth of traditional Botswanan cuisine, with menus that aim to showcase local dishes and ingredients. Chitabe also welcomes guests to join a traditional Boma, an expansive barbeque featuring local meats, vegetables, and freshly baked bread all cooked over an open fire. The Boma encourages members of the camp staff and visitors to share a meal and become closer by the light of the roaring fire. Chitabe blends the unifying power of food with high quality ingredients, unique flavours, and local flair.
Wilderness Bisate Reserve Celebrates Local, Sustainable Dining
Wilderness Bisate Reserve, which opened in Rwanda last October, treasures its relationship with the environment and local community. The menu rotates to incorporate the seasonal harvest of surrounding farms, with dishes that capture the lively flavours of East Africa, created by Chef Angelus Karangwa and keeping in line with the elegance of a luxury resort. Bisate Reserve operates with an earth-to-plate philosophy, while understanding that sustainability efforts continue past the end of the meal. The camp is committed to reducing food waste, through initiatives such as compost agreements with local farmers and glass recycling programs with Rwandan artists, and no deliveries are made with plastic packaging.
