Wild Lunch

Lunch at the Emayian luxury camp in Masaai Mara is always a sumptuous four-course affair. Executive Chef Joseph Muthami Wachira shares with TRUE LOVE some delicious recipes you should try out.

CREAM OF BUTTERNUT SQUASH SOUP WITH SESAME SEED.

Ingredients

• 200 gms butter squash

• 1 cup onions

• 2 Celery

• 2 tbsp butter

• 3 potatoes

• 2 tspn ground ginger

• 1 bay leaf

• 2 tsp turmeric

• 125 ml cooking cream

• 80 ml vegetable broth.

Method

1. In a large saucepan, cook onion and celery in butter until tender. Stir in the bay leaf, salt, ginger and turmeric. Add Butternut and potatoes. Bring to boil for 15 to 20 minutes.

2. Remove from the heat and cool slightly. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk, cooking cream and broth.

3. Plate and garnish with sesame seeds.

4. Serve hot.

GRILLED CHICKEN BRUSCHETTA

Ingredients:

• 60 gms chicken breast

• 1 onion finely chopped.

• 2 tsp garlic

• 2 tbsp olive oil

• Salt and pepper to taste

Directions:

1. In a medium-sized bowl, combine the onion, garlic, olive oil salt and pepper for the bruschetta mixture and set aside for at least 15 mins.

2. Season chicken in a separate bowl with your favorite spices and grill until well done (about 6mins) then cool.