The magic of bush meals at Sarara
WHERE THE WILDERNESS MEETS THE TABLE
Bush breakfasts and dinners at Sarara aren’t just meals – they are gatherings. Small and intimate, yet full of heart. And full of flavour, too.
Out here, in the wild heart of Samburu, each setting is pure wilderness; every soundtrack is filled with birdsong and laughter; and meals all unfold as unscripted celebrations.
Morning magic
From golden granola to a rainbow of juicy, seasonal fruit, and the irresistible smell of freshly baked pancakes greeting you the moment you arrive at your specially chosen surprise breakfast spot – our bush breakfasts are anything but ordinary. With no timelines, fences, or caps on seconds (or thirds!), you’re in for a laid-back feast.
Think freshly baked breads, eggs cooked just the way you like them, Sarara’s secret, locally sourced chicken sausages (a firm favourite with guests), and sautéed veggies that can convert even the most devoted carnivores. All of this wrapped in the rich aroma of Kenyan coffee. There’s no rush here – just the chance to linger a little longer and tuck these moments away for the memory books.
Under Samburu stars
As the sun dips behind the mountains, the wilderness transforms once more. Picture this: the glow of lanterns flickering in a sandy lugga (dry riverbed), children playing with wild abandon, the mouthwatering smell of food cooked on open fires, and laughter all round. Sipping sundowners and nibbling on warm bread, olives, and nuts, you watch as the sky deepens into a blanket of stars.
Bush dinners here are about simply being present, and enjoying the perfect blend of adventure, connection, and culture. Fresh vegetables from Sarara’s gardens meet tenderly grilled meats and Samburu-inspired salads, while stories shared around the campfire leave you in awe of one of Africa’s best-preserved ancient cultures – one that’s as much a part of the land as it is of them.
Meet the Chefs behind the flavours
Chef Dominic Lekukton
“Bush breakfasts are my favourite because they’re so interactive – guests often chat and ask questions while I’m cooking in the open air.”
“Growing up in Samburu, surrounded by the flavours of this land, it was always my dream to become a chef,” says Chef Dominic.
Starting as a kitchen steward, he rose through the ranks to become one of Sarara’s most beloved chefs. Known for his golden pastries, seeded gluten-free breads, and melt-in-your-mouth pancakes, Chef Dominic brings both artistry and heart to every meal.
“I love surprising guests with treats like French crêpes and cinnamon rolls,” he says. “Bush breakfasts are my favourite because they’re so interactive – guests often chat and ask questions while I’m cooking in the open air.”
It may all look effortless in his hands, but cooking specialties like these in the bush aren’t always easy, and he says challenges include unpredictable weather like wind and extreme temperatures. But Chef Dominic takes it in his stride and quickly adds that he loves his trusty outdoor gear – with some favourites including his collapsible cooking tools, fire starters, and his trusty knives, tongs and pans.
For someone who finds such joy in feeding others, it’s no surprise that he has a few favourite dishes that make his own mouth water, too. “That’s easy,” he says with a grin. “Barbeque meats, beef fillet, stuffed chicken, roast potatoes, and a good sauce.”
Chef Francis Lenkolos
“One guest told me our bush dinner was the most memorable meal of their entire safari – that was a great compliment.”
For over a decade, Chef Francis has delighted guests with his inventive, flavour-packed dishes. His secret? Fresh, locally sourced ingredients and a deep respect for Samburu traditions.
“I love cooking with fresh herbs, citrus fruits, and high-quality meats.” he says, adding that his most beloved bush dinner is campfire-roasted lamb chops served with vegetables and kachumbari – a tangy tomato and onion salsa that bursts with colour and freshness.
Inspired by global culinary greats such as Gordon Ramsay, Jamie Oliver, and Yotam Ottolenghi, Chef Francis brings an international flair to authentic African flavours. But the real magic lies in the experience itself. “One guest told me our bush dinner was the most memorable meal of their entire safari – that was a great compliment,” he says with pride.
To pull meals like these off in the bush is no easy feat, and every chef has some trusty must-haves they always have at hand. For Chef Francis, these include a good campfire grill, a cast-iron skillet, and a sharp knife. He adds that the most challenging things about preparing meals in the bush are managing logistics and ensuring everything stays fresh and safe to eat.
“It can sometimes get a bit windy too, and then we have to make sure that dust doesn’t blow into the food. Being in the wilderness, wild animals could also roam past and right through our ‘kitchen’ if we happen to be in their territory. One of the funniest wildlife sightings we’ve had was when a curious hyena tried to sneak up on our bush dinner setup – our guests had a great laugh!”
Asked about his own favourite food, Chef Francis says three Samburu classics get his taste buds going: ugali (cornmeal porridge), kachumbari, and nyama choma (grilled goat meat*).
*Offered on Sarara’s Fly Camping experiences, the brave among guests may also want to try out this local delicacy!
What makes Sarara bush dinners so special?
Unique settings, all to yourself: Dine in complete solitude, often in a secluded lugga surrounded by the untouched wild.
Deeply personal cultural connections: Fireside storytelling with Samburu guides and hosts bringing the ancient culture of this land to life.
Wild visitors: There may be no other human guests, but wild “guests” often wander by!
Authentic flavours of the land: Dishes inspired by Indigenous recipes and fresh seasonal ingredients.
The ultimate add-on: Opt for a Fly Camping experience – an overnight stay in a private bush setup where you fall asleep to the sounds of the wild…
At Sarara, a bush meal is more than just food. It’s a celebration of the land, the people, and the joy of slowing down long enough to savour it all. Encapsulating this landscape, these are the meals you’ll never forget – magical, unfiltered, and real.
Photos by Thige Njuguna & Stevie Mann