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Posted by Danielle Harvey on 31 August 2020
Little Kulala's newly enhanced food experience is designed to reflect the camp's conservation story through the use of immersive dining and a mindful menu that celebrates Namibia's sustainable and indigenous ingredients.
Currently undergoing a refurbishment, Little Kulala is the ideal post-COVID travel destination, with a wide variety of private dining options that range from stargazing dinners to exclusive dining in its underground wine cellar, as well as superb sundowners that boast picturesque sunsets and redefine exclusivity.
"We will integrate our positive impact story into the Little Kulala food experience to enable our guests to explore the wonders of the Namib Desert. Our range of immersive dining experiences will not just serve as talking points to encourage interaction but will also reveal treasured insights into the inscrutable Namib Desert, and our continued role in conserving its surprising richness and diversity of life. We want to encourage an interactive storytelling atmosphere with lighthearted yet enlightening conversations between our guests and experienced guides", says Wilderness Safaris Group Food Experience manager, Linda Van Rensburg.
As soon as this rejuvenated camp re-opens, the chefs will be ready to cook and serve their signature dishes at the outdoor fireplace with guests. A classic fireside dish is roosterbrood, which isn't just delicious and always served hot and fresh, but also forms part of an ancient tradition passed on from generation to generation.
At Little Kulala, these slightly charred and smoky braai rolls are usually served with boerewors, tomato relish, seasonal vegetables or venison sosaties – an African kebab usually made with dried fruits, vegetables and meat, marinated in a mild curry sauce. Little Kulala will continue to incorporate a number of local ingredients to showcase the cuisine and cultures of the area. Some of these include the mogau oshi, which will be used in handmade pastas and pastries. This is an organic Namibian wild spinach that tastes like Swiss chard and is packed with iron and fibre. Wambu beans, a local red kidney bean and a great source of protein, is another, which will be added to soups, wild spinach and also made into hummus. Namibian dates have also been popular in the camp's dessert offering. These are sourced from date palm trees in the region and are considered to be little nutrition bombs filled with vitamins, minerals and fibre.
Guests will also be able to indulge in the local rooibos tea, which grows in the southern part of Namibia. In addition to being enjoyed in a range of drinks, it will also be added to the camp's desserts and granolas. "We will be adding an extra element to the classic sleep-out experience, with an African Tapas Dinner that our guests can enjoy while discovering the astonishing Namibian skies. Another incredible experience that usually takes place after the excursion to the magnificent dunes of Sossusvlei is the Oasis Lunch, served with ice-cold local ginger beer and delicious bite-sized treats, all served in an ancient dry river bed", says Linda.
Exclusive and intimate, Little Kulala is set within the pristine 27,000-hectare Kulala Wilderness Reserve. With just 11 rooms in total, guests are assured that dining indoors is just as secluded as being out in the vast desert. Further extending the indoor dining options, each guest suite comes with a sleep-out experience on the roof. The only thing that is more exciting is pairing these experiences with the camp's thrilling desert adventures!
To read more about Little Kulala's conservation success story, click here, or visit wilderness-safaris.com