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African food—especially in Botswana and Zimbabwe—is more than just a meal. It’s an experience. A ceremony of flavours and traditions passed down through generations. And yes—it takes time. Lots of it. In a world built on speed and convenience, these dishes demand patience. But that’s where the magic lies. And it’s exactly why Sunway Safaris’ participation safaris are so special.

At Sunway Safaris, we don’t just show our guests the beauty of Africa—we invite them to be part of it. Our participation safaris give travellers a hands-on role in the daily rhythm of life in the bush. And that includes the kitchen—or rather, the open-air cooking station beneath the Acacia trees.

Imagine the aroma of seswaa (a Botswanan shredded beef stew) simmering over an open fire, the gentle bubbling of Zimbabwean peanut butter spinach (umBhida), or the rhythmic pounding of sorghum for sadza—our beloved maize-based staple. These meals take care to prepare, and rightly so. But when guests are grinding, chopping, stirring, and learning, this becomes part of the flavour.

In Botswana, food is deeply connected to community. One afternoon, while camping in the Okavango Delta, we prepared what I called the 25 pula plate—a dish that locals from all walks of life grab from roadside mamas cooking under shady trees. A filling, traditional lunch that always brings memories of granny’s kitchen. It took half a day to prepare, but as we sat around the fire, sharing stories and working side by side, the time melted away.

Our plate had samp, sweet potato, and beetroot. And of course, seswaa—a local favourite. The meat is boiled for hours until it’s so tender it falls apart with a fork. Traditionally, it’s pounded and served with pap or morogo (wild spinach). Guests are always amazed at how something so simple can taste so rich—and that’s the essence of African cuisine.

One evening, beneath the stars near Hwange National Park, we roasted mopane worms—an edible caterpillar that’s high in protein and deeply rooted in tradition. Those who dared to try were surprised by the nutty flavour and chewy texture. We laughed, shared stories, and sipped on homemade baobab juice as the fire crackled into the night.

The beauty of African food isn’t just in the taste—it’s in the time. In the Western world, time is a luxury. In Africa, time is an ingredient. That’s why Sunway Safaris’ participation safaris are more than a journey—they’re an immersion. You’re not just eating the food—you’re learning it, making it, and honoring it.

As a guide, I’ve seen how food bridges cultures. Guests who came for the elephants or the sunsets often leave talking about the bean stew or the village bread they helped bake in a cast-iron pot.

So next time you think of Africa, don’t just picture the landscapes. Picture the simmering pots. The laughter around the fire. The clatter of spoons on enamel plates. And the quiet pride of knowing you helped bring that meal to life.

Written by Sunway Safaris Guide - Anita