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Culinary Experience 2017-10-09T14:46:35+00:00

Culinary Experience

No invitation can be made without the promise of good food! Our kitchen offers a varied menu consisting of tender savory free-range meats, locally produced organic vegetables and homemade bread fresh from the oven. If that is still not enough to leave your mouth watering our homemade delectable organic pickled olives and perfectly pleasant preserves most certainly will!

Recipe of the month:

We Kebi Chocolate Cake
1. 3 cups cake flour
2. 1 and a half cup sugar
3. Half teaspoon salt
4. 1 heaped teaspoon bicarbonate of soda
5. 3 heaped table spoons cacao powder
6. 180 ml sunflower oil
7. 30 ml vinegar
8. 2 teaspoons vanilla essence
9. 3 cups room temperature water

Before you start on your cake batter, prepare a 2L (the pan can be any shape or size you like as long as it can take 2L of liquid) pan either by lining the sides and base or by spraying with a non-stick medium.
Preheat your oven to 170°C

Once your pan is prepared and you oven is switched on to reach the correct temperature you can start on the batter.

Mix all the dry ingredients (1.- 5.) well in a deep mixing bowl and set aside
In a separate jug mix all the liquid ingredients (6. – 9.) together and blend well with an electric hand mixer.
Once you have blended all the liquid ingredients, pour it in with the dry ingredients mixing well all the time on a slow speed.

Once your batter is ready, pour it in your pan of choice and place in the middle of your oven and bake for 20 – 30 minutes depending on the depth of the pan you chose. As a general rule, once the sides of the cake have drawn loose from the side of the pan, your cake should be ready.

Remove the cake form the oven, leave in the pan for 5-10 minutes to set and then turn out on a cooling rack. Be careful that the cake does not dry out during the cooling process.
Once the cake is cool, decorate with your favorite icing or just a velvety chocolate ganache

Enjoy with love from Africa

Come be our guest, for the visit of a lifetime.

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