A Forest Feast in the Making

She’s never truly gone. Even after stepping down from her role as CEO, her presence lingers — like the aroma of something delicious simmering in the kitchen, familiar, comforting, and unforgettable. 

Every time Mama Nicky visits, she brings a whirlwind of wisdom, humour, and tales from far-flung corners of the world, gathered through decades of service and leadership.

Her heart has always beat in rhythm with Angama’s mission: to delight Guests with every detail. Her passion has taken on a new flavour, and plans are in motion for the much-anticipated Tortilis Dinner — a delightful twist on our culinary offerings. And where does she feel most at home? In the kitchen, of course. Apron tied, recipes in hand, and fire in her spirit. 

A beautiful chaos immediately strikes me as I step into the kitchen to capture a few shots of the mouthwatering creations — An orchestra of movement and flavour. 

There she is, Mama Nicky, at the centre of it all.  Surrounded like Cinderella among the seven dwarves, commanding the kitchen like a maestro. Call her Ratatouille if you wish, but she’s more than that; she’s the soul of Angama’s culinary symphony. 

Led by the ever-composed Head Chef Edmund, the team absorbs her knowledge with quiet nods of respect as each dish comes together with precision and passion. For a moment, I forget I’m meant to be taking photographs, but my eyes are captivated by the artistry and energy. 

The Tortilis Mezze at Angama Amboseli is a celebration of flavour and creativity. Think lemon-honey halloumi, labneh with olives and pistachios, juicy chicken koftas, grilled vegetables, roasted carrots, crisp salads and fresh rosemary focaccia baked in our pizza oven. All are served under starlight, surrounded by Tortilis trees, with Askaris keeping a quiet watch nearby as you dine in the wilds of Kimana Sanctuary.   

And that’s just the beginning. 

From the grill and oven come dishes worthy of poetry: grilled ribeye caprese, miso-honey chicken with asparagus, chimichurri chicken, Mediterranean tilapia en papillote, BBQ pork chops crowned with rocket leaves, and a rich, soul-warming coconut curry with potatoes and greens. 

These feasts will be served with the ever-loved Swahili pilau, a flavorful and aromatic rice dish, a staple in Swahili cuisine made with rice, spices, and either meat (like beef or chicken) or vegetables. 

No, our food is not fancy. It doesn’t need to be. It is food made with heart, and our Mantra remains: There is always something to do in the kitchen.

We look forward to welcoming you.

 
At Angama Mara, we often take a short stroll away from the lodge to enjoy a meal in a beautiful setting — nothing too grand, just something special. I thought: Why not bring that same feeling to Amboseli? And really, who could resist a freshly fired pizza with Kilimanjaro watching from a distance, and a few old Tortilis trees standing by? 

At both Angama Amboseli and Angama Mara, the team welcomes guests with warmth — even in the middle of nowhere. They invite guests to share a family-style meal (if they choose), where stories flow easily over food prepared simply and with love.

It all begins with some good ‘bitings’ — the East African way of saying mezze — and if you feel like it, a wander over to the outdoor kitchen to chat with the chefs or design your own pizza. 

Simple. Joyful. Just as it should be.