epc platters

Elewana Elephant Pepper Camp has a newly revamped dining experience and Senior Chef, John-Mark Taki, took some time to share all the details on the new F&B offerings.

Can you give us an overview on the changes to the dining experience at Elephant Pepper Camp

Over the last month, our menu has undergone a reinvention and we have moved away from a buffet to a much more interactive family style way of dining. We call it our 'Out of Africa Platters.' They include a smorgasbord of flavours and lots of different, interesting dishes to share. As chefs, we are enjoying this new format, as we get to present the food to guests and share what we have made. We love seeing our guests' first impressions and it's a lot of fun when it leads to an impromptu photo session.

What new dishes are on the menu

We have many new dishes on our menu but in particular, we have creative plant-based dishes. They are all unique and packed full of flavour, such as our Sticky Sesame Cauliflower with Cheesy Dipping sauce, Cape Malay Baked Lentils or the Crispy Zucchini Fries with Hollandaise and Nutritarian Pesto. These are just a few of the many new dishes we have on offer.

What local ingredients do you use?

We try to use quite a lot of local produce as we like to give our guests a taste of what is unique to Kenya. For example, Makande is whole white corn which we cook until creamy and then serve with Lamb shank. It almost becomes like risotto, it's so delicious.

There is also Maharagwe, which are our local beans, and we have a large variety of these.

Then there is of course Maize flour, we call it ugali, and we make a fantastic starter from it.

Tell us a little about the challenges of cooking in the bush

Probably one of the biggest challenges is when we are missing an ingredient. Elephant Pepper Camp is deep in the Reserve and we can't just run out to the shops to get something. However, it does mean we get to be creative and sometimes that's when the best dishes are created.

Which is your favourite dish

I think probably my favourite dish is our new Breakfast Taco. We set up a mini bush kitchen right next to the Mara river and cook in the company of Hippos. It's such a unique breakfast that I bet none of our guests have ever had anything like it. We cook our Tacos directly on the coals and then fill them with all sorts of amazing fillings.

Senior Chef, John-Mark Taki shares his recipe for Seed Crackers

It's one our most requested recipes! It is so simple but so healthy and can be used in a variety of ways. We serve it on our cheese board, and it is vegan and gluten friendly, which makes it very useful to have on hand.

Elephant Pepper Camp's Seeded Cracker

  • 130g Sunflower seeds
  • 130g Sesame seeds
  • 50g Pumpkin seeds
  • ½ tsp Paprika powder
  • 1 ½ cup of hot water
  • 1 tsp salt
  • 2 Tablespoons Psyillium husk

Mix all together and let sit for 5 min so the Psyillium husk can work its magic. Then spread the dough out thinly on a baking tray lined with either a silicone mat or baking paper. Bake at 160 until golden brown and crispy.