October 28, 2024by Sasha Ella

A culinary journey

When planning a trip to Africa, top of mind is usually the breath-taking landscapes, abundant wildlife and diverse cultures. But Africa is also a melting pot of flavours for culinary enthusiasts. International influences mix and blend with local flavours, tastes, spices, vibrant cultures and traditions to create dining experiences like no other.

African cuisine has a history of influencing global menus with the use of spices such as cumin, coriander, paprika and chilli peppers which can be traced back to Africa’s culinary roots. South Africa’s traditional ‘braai’ (barbecue) has sizzled into the international barbecue scene, becoming a global icon for outdoor cooking.

Meals make a society, hold the fabric together in ways that are charming, interesting and intoxicating to me – Anthony Bourdain

Food is an essential part of every community and culture and the chefs at Mantis collection properties are passionate about showcasing the very best, locally sourced, sustainably grown ingredients. They love the challenge of repurposing local flavours and humble staples, by adding a dash of creativity and pizzazz, to present diners with creative, delicious, world class dishes.

Join us as we take you on a journey of culture, community and a celebration of flavours that unite us.

From farm to fork

At Mantis, we pride ourselves on using as many locally sourced, organic ingredients as possible. Seasonal, fresh produce is harvested daily from our food gardens but we also support community growers, local farmers and businesses. The aim: To uplift the communities in which we operate. The bonus is that the fruit, vegetables and herbs are ‘farm fresh’ … you can taste the difference.

An example is a project at Mantis Kivu Marina Bay where a derelict piece of land has been turned into a community farm. The 258 m x 148 m plot is now under the hands of a dozen dedicated community members, who are planting and growing a diverse range of produce – from beans to cassava and maize. This initiative enhances the community’s food security; additionally, it allows farmers to sell fresh produce to the hotel and also assist with garden maintenance.

Glo-cal fusion

The Mantis menus are adapted to reflect the best of what is growing and being harvested. In the case of Feline Fields Lodge in Botswana, this could incorporate ‘veld food’ as foraged by the indigenous Bushmen who live off the land.

Meals range from fine dining to buffet style, bush dinners and high teas. All offering international favourites with African fusion – meals you recognise but with a regional twist. Also on offer are vegetarian options and, at a number of properties, you can order gluten-free, vegan or halaal meals. At Mantis Soanambo Hotel & Spa you can even go ‘salt-free’!

Food is our common ground, a universal experience – James Beard

Africa on a platter

In South Africa there’s a delicious blend of indigenous traditions and global influence. From the iconic ‘bobotie’ (a savoury minced meat dish with spices and an egg custard topping) to ‘bunny chow’ (a street food of hollowed-out bread filled with curry). These dishes reflect the influences of Indian, Dutch and Malay cuisine.

The food capital is Franschhoek, located on the doorstep of Pearl Valley Hotel by Mantis. The town’s main road is lined with restaurants, bistros and bakeries – over 40 – run by world renowned chefs. The area boasts a number of spectacular wine farms as well as other bespoke ‘eateries’ offering everything from haute cuisine to street food, hand-crafted chocolate, craft beers and local smoked salmon trout.

‘Potjiekos’, a stew that is slowly cooked in a three-legged cast-iron pot over an open flame, reflects both Afrikaans and local cooking techniques in South Africa and Namibia. German influences are also evident in Namibian cuisine. Locally trained chefs prep a variety of meals, including freshly caught fish, on board any of the Zambezi Queen Collection by Mantis floating houseboats. Fresh produce, such as dates, figs, and melon, grow abundantly, adding sweetness and texture to both savoury and sweet dishes.

The greatest dishes are very simple – Auguste Escoffier

In Botswana the cuisine is deeply rooted in its agricultural heritage, with dishes that use simple, hearty ingredients. ‘Seswaa’ is the traditional dish: A slow-cooked meat stew, that is traditionally served with ‘pap’ (a maize porridge) or ‘bogobe’. Watermelons, beans and leafy greens are often used in stews or as side dishes.

Tanzanian cuisine blends African, Indian and Arabic influences. The use of coconut milk in curries, rice dishes like ‘pilau’ and ‘biryani’ are wonderfully aromatic and equally delicious. At Nungwi Dreams by Mantis on Zanzibar – the Spice Island – you will see, smell and taste a kaleidoscope of spices at local markets, which translates into delectable fusion feasts.

Simplicity and tradition

Humble ingredients such as plantains, beans and sweet potatoes are the staples in Rwanda. A popular dish is ‘isombe’, made from cassava leaves cooked with peanuts. At Mantis Kivu Marina Bay Hotel the cooking style is more regional, with international influences.

Chef Julius says people appreciate diverse cuisines while cherishing the taste of locality. He finds joy in blending the flavours of both Rwandan and international dishes. He takes pride in using ingredients sourced directly from the hotel’s garden, including herbs like oregano, rosemary and tarragon.

At Mantis EPIC Hotel & Suites, Chef Eric is dedicated to sustainability and creating a memorable culinary experience. He combines traditional Rwandan flavours with global influences and a modern twist, ensuring each dish tells a unique story. Guests can also enjoy a special treat—our locally sourced Mantis Blend coffee, crafted from the high-quality, women-grown specialty beans of Question Coffee.

An abundance of bananas, passion fruits and coffee beans not only influences the country’s cuisine but also make it a significant player in global agricultural exports.

Cooking done with care is an act of love – Craig Claiborne

‘Romazava’ is the national dish of Madagascar, consisting of greens, meat, tomatoes and onions, typically accompanied by a portion of rice. However, a visit to Mantis Soanambo Hotel and Spa offers a diverse menu which includes fresh seafood served while overlooking the beautiful, expansive aqua Indian Ocean.

No culinary journey to Zimbabwe is complete without trying ‘sadza’. This thick maize meal porridge (similar to polenta) is typically paired with meat or fish dishes, vegetables or flavourful sauces. It’s simple but the cornerstone of Zimbabwean cuisine.

The use of ‘kapenta’ (matemba), demonstrates the country’s expertise in harnessing resources for its cuisine and nutritional needs. Originating from Lake Tanganyika, kapenta are small, sardine-like fish that play a vital role in the local diet of both Rwanda and Zimbabwe. The tiny, silvery fish are salted and dried in the sun or prepared fresh.

For the adventurous

If you are an adventurous eater, then try Mopane worms. They’re not only a sought-after delicacy among the locals but a vital source of protein, nutrients and income. Typically, they are cleaned and dried but are also rehydrated and cooked in a rich, tomato-based sauce and served with sadza or rice.

From local kitchens to world menus

In Africa, eating together is common practice. Meals are meant for sharing and a time when family and friends get together.

Local cuisine has shaped the world’s food scene with ingredients like peanuts, plantains, sweet potatoes and various spices, now staples in global kitchens. Grilling meats over an open flame has inspired a global barbecue culture, influencing everything from spice rubs to marinades and sauces.

But the culinary experience is more than just a meal – it is food that tells the story of people and traditions, culture and history. From the aromatic spices of South African curries to the savoury stews of Botswana, the game meats of Namibia, the fusion flavours of Tanzania and the comforting dishes of Rwanda, it’s a delight in every bite.

Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together – Guy Fieri