Delicious Makweti Recipes for April 2018

We said we’d share a bit of our kitchen magic with you, so here is a three-course meal that was created in the Makweti kitchen, by our talented Chef Phillip Nthai.

Watermelon Gazpacho Recipe


1 large tomato, pureed
½ serrano chilli
2 cups cubed fresh watermelon
1 teaspoon red wine vinegar
¼ cup extra-virgin olive oil
2 tablespoons minced red onion
½ cucumber, seeded and minced
2 tablespoons minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
¼ cup crumbled feta cheese


In a blender, puree the tomatoes, chili, and 1 cup of the watermelon
Pour in the red wine vinegar and olive oil and pulse
Add the onion, cucumber and dill, and season with salt and pepper
Puree until smooth
Pour into chilled bowls and sprinkle with dill, feta, and the remaining watermelon

Bunny Chow Recipe

Bunny Chow Recipe made by Makweti Safari Lodge


1kg lamb pieces
Little oil to cover base of the pot
2 large cinnamon sticks
1 teaspoon of fennel seeds
1 bay leaf
6 green cardamoms
4 cloves
A sprig of curry leaves
1 teaspoon of crushed green chillies
1 large onion, finely diced
½ teaspoon turmeric
2 tablespoons crushed ginger and garlic mix
1 tablespoon vinegar of your choosing, Phillip uses white vinegar
2 teaspoons sugar
3 level teaspoons of medium chilli powder
2 teaspoons dhania-jeeru powder
1 teaspoon garam masala
2 tomatoes, blended
5 small to medium potatoes, quartered
Chopped, fresh coriander
Salt to taste


Heat oil in a pot
Add cinnamon, cardamom, cloves, bay leaf and fennel
Stir up
Add curry leaves, chillies, onion, turmeric, ginger and garlic
Braise for 3 to 4 minutes
Add garam masala and spices to the pot
Add vinegar and sugar and mix well
Add the meat and salt
Mix until the meat is coated with masala
Cover the saucepan and cook or braise on moderate heat for a few minutes
Stir from time to time until the meat is well braised
Add potatoes
Add water whenever it’s needed as you don’t want it to burn out
When the potatoes are ¾ cooked, add the chopped tomatoes
When potatoes are cooked, stir and add coriander

Bread Rolls


500g bread flour (white or wholemeal)
7g fast-action yeast (one sachet)
1 ½ teaspoons caster sugar
2 teaspoons salt
300ml lukewarm water
3 tablespoons olive oil
Extra flour for dusting


Before we begin, remember that the bread dough’s first rising can be done overnight in the fridge in a well-oiled bowl.

Combine the flour, yeast, salt and caster sugar in a large bowl
Once combined, make a well in the centre of the flour
Measure 300ml of lukewarm water and add the olive oil
Pour the water and oil into the well of flour and gradually mis the flour in until it forms a dough
Transfer the dough to a clean work top and start to knead
Don’t be intimidated if your dough is wet, rather work it through before adding more flour
Continue kneading the bread for about ten minutes until it’s smooth and elastic
Place your smooth dough into a lightly-oiled bowl
Cover the bowl and let it rise or prove for one hour (this is when you can leave it overnight if you have the time)
Preheat the oven to 200 degrees C
Once the dough has proved, knead it again for about ten minutes and then roll into one long sausage
Divide the sausage into eight sections and roll each one into rounds
Place the rounds on a baking tray
Bake the rolls for about ten to fifteen minutes
Once out of the oven, transfer to a cooling rack, tapping the bottom of the rolls to ensure they sound hollow
Cover with a clean tea towel when cooling so that they don’t dry out

To Assemble The Bunny

Putting your bunny chow together couldn’t be easier.

Hollow out the inner part of the bread roll, keeping the outer shell intact
Scoop the lamb curry and place it inside the bread roll
Garnish with fresh coriander and the inner part of the bunn
Serve and enjoy

Lime Tart Recipe

Lime Tart Recipe made by Makweti Safari Lodge


For filling:
1 cup lime juice
1 cup water
¼ cup lime zest
1 ½ cups white sugar
½ cup cream
2 tablespoons cornflour

For pastry:
1 packet Tennis biscuits, finely crushed
200ml melted butter


Mix the crushed biscuits with butter for the pastry
Press down the biscuits into your cake tin and let it rest in the fridge
Boil the lime juice, water and white sugar until the sugar dissolves
Take it off the heat
Add zest and keep on stirring until it cools
Add cream slowly while stirring
Finally add melted gelatine
As soon as the whole lime mixture is well mixed, pour it into prepared pastry case
Keep in the fridge for four hours

Keen to give it a try? We’d love to hear how it goes. Let us know in the comments on our Facebook page.

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