35 YEARS IN THE MAKING
Pam's Kitchen
Before Chinderera, Pam ran a restaurant, Tastes of Africa. The same dishes she created there — refined over thirty-five years — are what’s served at our table today. A genuine cross-section of pan-African cuisine, drawn from West, East, Central and Southern Africa, alongside a few favourites of our own. Not a hotel kitchen. Her kitchen.
FLAVOURS OF WEST AFRICA
Jollof Rice
Originally from the Wolof people of Senegal, carried across West Africa. Rice, tomatoes and spices simmered risotto-style with vegetables — vegan, vegetarian, chicken or fish, served with tomato relish.
Akwadu
A genuine Ghanaian dessert — banana baked with orange, lemon, sugar and butter, sprinkled with toasted coconut, served warm with vanilla ice cream or plain yoghurt.
Tomato & Orange Soup
Deliciously chunky with carrot and onion — a broth style often used as a cooking base across West Africa. Served with crispy pita triangles or warm bread.
EAST & CENTRAL AFRICA
Mchuzi wa Samaki na Kamba
A Tanzanian-inspired fish and prawn coconut curry, served with lemon rice and tomato-onion relish — warm flavours reflecting the strong Indian presence in East Africa. Medium or hot, your choice.
“Beef Cameroon”
Our own name for a dish inspired by a typical Central and West African cooking method — beef and pineapple (or vegetables) in a coconut curry sauce, over sticky rice.
A TASTE OF THE CAPE & BEYOND
Naturally the biggest table, since it’s the food of the region we actually call home.
Zimbabwe Butternut Soup
Homemade year-round, thick with butternut and apple and a slight curry flavour — Zimbabwe's eastern highlands are excellent apple-growing country.
Pork Dovi
A Zimbabwean main — pork fillet (or chicken) simmered in a peanut broth with tomatoes and seasonal vegetables, plated with sadza — thick mealie porridge with crispy edges.
Bobotie
Curried beef mince beneath a baked egg custard topping, served on yellow raisin rice with a green salad. Brought to the Cape by the Malay community via the Dutch East India Company.
Avocado, Feta & Peppadew
Avocado stuffed with feta and South African peppadews — once endemic to South Africa, now enjoyed worldwide. Mild or hot, we always ask first.
Malva Pudding
Baked sponge pudding with a sweet syrupy sauce, served warm with custard. Traditionally a winter dessert, enjoyed here year-round.
FROM OUR GARDEN & BEYOND
Guavadilla
Part of the granadilla family, grown wild on the property and offered at breakfast in season — Sibongile loves showing guests how to enjoy it.
Smoked Chicken & Pineapple Salad
A light starter in a homemade curry mayo — inspired by a review of an East African hotel, made our own.
Panna Cotta & Seasonal Fruit
Topped with fresh seasonal fruit, often mango — our nearest town, Manguzi, takes its name from the mangoes that grow prolifically here.
Coconut Tart
Baked with fresh grated cinnamon, served warm with vanilla or chocolate ice cream melting alongside — a style found across many African regions.
Every Diet, Properly Considered
Vegetarian, vegan, or a specific allergy — just let us know when you book, and Pam will adapt the menu properly rather than just leaving something out. Guests regularly tell us it’s the meals they remember most from their stay.