I had the pleasure of visiting Asilia’s Naboisho Camp earlier this year for a few days. I tend to research my travel choices heavily – and I take credit for our group of seven people choosing to stay at Naboisho! Still, I remember feeling excited yet just a little nervous just prior to the trip. I wasn’t completely sure what to expect, as our group was mostly vegetarians in different age groups, each of us with idiosyncrasies when it comes to food.

Our group arrived just in time for lunch on our first day and just glancing at the lunch spread, we knew that we were going to be well taken care of. We were greeted with refreshing cups of Dawa, a Kenyan honey-lime drink that became a staple through the trip. The theme for lunch spread was Mexican-inspired: several salads laid across the table, from mixed greens with bright, fresh tomatoes to crunchy cabbage; meat proteins as well as vegetarian proteins such as pinto beans; toppings like spicy guacamole and handmade wheat tortilla wraps. We were just about to head to our rooms for a nap before our first safari when we were presented with a plate of dark and white chocolate bark. I was delighted – the culinary style was fresh yet simple, wholesome and unpretentious.

The team at Naboisho ensured that we were never hungry. Next, before our safari, we indulged in the afternoon dessert of the day with cups of coffee and tea. Every evening post-evening safari and pre-dinner, we mingled with other guests and shared stories over glasses of wine by the bonfire. In the mornings, a wake-up call included your drink of choice paired with crispy, buttery cookies. Breakfast was a balance of sweet, savoury and caffeine – usually in a clearing where we stopped to eat, lounge and discuss our plan for the rest of the morning drive.

And it continued through our trip: cuisine-themed lunches always featuring meat and vegetarian protein, several salads, vegetables, fresh bread, and a delicious treat to end with. Dinner was an exquisite three-course meal, with a choice of soup or salad, two entrée options and a dessert to end with. One of the highlights of our trip was eating a delicious Middle Eastern-themed meal during a day trip to the main Mara, set just above the banks of the Mara River where you could see crocodiles and hear the sound of hippos snorting in the water. It was surreal to sit and enjoy a meal in the very same location that one would witness the Great Migration beginning a few weeks later.

The moments and meals we shared at Naboisho are memorable to me months later. If you’ve had the chance to visit one of Asilia’s camps, I’m sure you feel the same nostalgia that I do when reminiscing your time there. It’s nothing short of magical.

Bring The Magic of Naboisho Home

Dark Chocolate and Hazelnut Bark

Ingredients:
60g dark chocolate, chopped
40g hazelnuts, chopped in halves
A pinch of coarse sea salt

1. Roast the chopped hazelnuts in a pre-heated oven at 150C for 5-6 minutes or until fragrant.
2. Melt 3/4 of the dark chocolate in a double boiler till smooth and creamy, stirring occasionally to avoid burning any chocolate. Alternatively, melt 3/4 of the chocolate in a microwave in sets of 15 seconds to avoid burning.
3. Add the remaining 1/4 of the chocolate into the melted chocolate. Mix with a spatula until smooth and all the chocolate has melted. If chocolate chunks remain, heat again for a few seconds until smooth.
4. On a baking tray lined with a silicone mat or parchment paper, spread the melted chocolate as evenly as possible.
5. Top with roasted hazelnuts and sprinkle with sea salt.
6. Allow the chocolate to cool and set in the refrigerator for at least two hours.
7. Break into pieces and serve.

White Chocolate, Pistachio and Cherry Bark

Ingredients:
60g white chocolate, chopped
40g pistachios, chopped
20g dried cherries or cranberries

1. Roast the chopped pistachios in a pre-heated oven at 150C for 4-5 minutes or until fragrant.
2. Melt 3/4 of the white chocolate in a double boiler till smooth and creamy, stirring occasionally to avoid burning any chocolate. Alternatively, melt 3/4 of the chocolate in a microwave in sets of 15 seconds to avoid burning.
3. Add the remaining 1/4 of the chocolate into the melted chocolate. Mix with a spatula until smooth and all the chocolate has melted. If chocolate chunks remain, heat again for a few seconds until smooth.
4. On a baking tray lined with a silicone mat or parchment paper, spread the melted chocolate as evenly as possible.
5. Top with roasted pistachios and dried cherries or cranberries.
6. Allow the chocolate to cool and set in the refrigerator for at least two hours.
7. Break into pieces and serve.

About the Author:

Danya Dhanak runs a food and travel website called The India Edition, focused on sharing healthy vegetarian, vegan and gluten-free recipes and travel tips. She is currently in culinary school and splits her time between Chicago, Mumbai and Kolkata.