Not only do the heavy rains of spring bring green grasses to the Tanzanian plains, they also allow the team in Tanzania to reboot and prepare for the next wave of guests. The break also marks an annual visit to the US for some Tanzanian staff members, which the Boston team anxiously awaits each year. Nyumba camp chef Herriel, visited this year and we had some fun creating a cooking show segment.
Food at Thomson’s Nyumba Camps
The Nyumba camp chefs are superb and can prepare cuisine that some guests admit is better than meals they’ve had in restaurants in the US.
When you’re in Tanzania, ask for a peek behind the scenes to tour a bush kitchen – the staff will be more than happy to show you. You’ll be amazed at the skill and ingenuity of the Nyumba camp chefs, who make use of limited provisions in bush kitchens.
The soups at the Nyumba camps are the biggest hit – we frequently get asked, What’s the secret ingredient in the soups? Can I get the recipe? Recipes like creamy coconut soup, sweet potato soup, carrot and ginger soup and even peas and peanut butter soup have not only warmed the bellies of our guests but have also remained in their memories.
In the kitchen with Herriel
During his visit, Herriel – whose culinary prowess always receives great feedback – prepared his carrot and ginger soup recipe in the Thomson Safaris “test kitchen.” Watch the video above for step-by-step instructions or download the recipe here.
You’ll find this recipe is not only easy to make but also quite crowd-pleasing. The ingredients aren’t unusual or secretive – sometimes the ingredients don’t define the magic of a meal, sometimes it is defined by who has prepared it. Perhaps the secret ingredient is Tanzanian karibu spirit.