Five-Star Vegan Nosh At Great Plains Safari Camps

Great Plains, the iconic eco-tourism organisation in Africa, is pitching to a new market by introducing five-star vegan cuisine into its luxury offering.

High-end locally sourced plant-based meals will now be available at all of its safari camps in Kenya, Botswana and Zimbabwe.

Located in some of the most remote areas in Africa, each Great Plains property offers a vast selection of delicious vegan cuisine using the finest local ingredients.

Dereck and Beverly Joubert are CEO and co-founders of Great Plains. Dereck said:

"Well over a year ago Beverly and I decided to switch to a totally plant-based diet and dropped all meat. We’ve never felt better or more fit. The staff in our camps already had significant training around vegan meals because we cater for every dietary need at Great Plains. Now, having tested this eating style ourselves, we’re rolling it out throughout all our camps and have upgraded culinary training around plant-based meals to offer our guests the finest and healthiest cuisine possible."

The pair are even in the process of creating The Great Plains Plant-Based Recipe Cookbook for future guests to enjoy and re-create favourite holiday dishes back at home.

Plant-based menus at Great Plains camp will vary depending on seasonal ingredients available, so only the finest and freshest produce is offered to guests throughout the day - including afternoon tea and during game-drive rest-stops and sundowners.

Great Plains guests will be treated to a rainbow selection of colourful fruit and vegetables from Africa’s bountiful shambas. In Kenya at Mara Nyika Camp, Chef Dominique Saningo Kota’s vegan specialty dishes include: Smokey Aubergine and Kimchi Tacos, Chilli and Lime Cauliflower Steak with Coconut and Lime Tzatziki, and the sinfully delicious ‘I can’t believe this is vegan’ Double Chocolate Fudge Cake. Mara Nyika’s Watermelon Coconut Sorbet and Mango Lime Nice Cream are also camp favourites.

Great Plains is proud to be offering the finest culinary experience for all guests no matter what dietary restriction. Guests have been known to be surprised and amazed that the delicacies they are eating are plant-based, dairy-free or gluten-free. Botswana’s Executive Chef Tiaan van Greunen at Selinda Camp spoils guests with his crowd-pleaser pudding, Ginger Eggless Sponge Cake served with fennel gel and salty popcorn covered in avocado and wasabi sorbet.

“You can make something delicious that is good for you without compromising on taste, which is what we are showcasing at all our camps and what our upcoming Great Plains Plant-Based Cookbook will be all about,” said Dereck Joubert.

Guests of Great Plains can anticipate a sensational safari experience, stunning accommodation in Africa’s most unspoiled areas with five-star service and a top-notch sophisticated culinary offering catering to all.

The company consists of sixteen prestigious owned, and partner safari properties in Botswana, Kenya and Zimbabwe.

Great Plains offers exceptional safari experiences built around bespoke, caring, meaningful and considerate values.

www.greatplainsconservation.com