Kimchi in Kenya

The thought of a safari in the heart of the Kenyan savannah filled me with both excitement and a touch of trepidation. My biggest fear? Being away from Asian cuisine for more than two days! As a Korean cooking instructor based in San Francisco, my palate craves the familiar, so I came prepared, armed with a carefully packed bag of kimchi, gochujang, and a stash of spicy cup noodles. 

Ok, let me introduce myself. My name is Jiyoung Park; I grew up in Korea before moving to San Francisco, where I've been teaching Korean cooking at Parks Kitchen for over 17 years. 

Upon arriving at Angama Mara, my culinary anxieties quickly faded, thanks to incredible Chef Joseph and his team. To my delight, every lunch and dinner menu featured a wonderful array of Asian-inspired dishes, from fragrant Thai curries to rich Indian delicacies. Chef Joseph even surprised us with a truly authentic spicy sauce, ensuring every meal was not just delicious but also satisfyingly fiery. 

As someone who loves exploring new cultures through food, I'm always curious to see how much local chefs know about Korean cuisine, especially in remote corners of the world.  

What truly surprised me, however, was that despite the diverse culinary offerings, none of the talented chefs or staff I met at Angama Mara had ever tasted Korean food, nor were they familiar with kimchi. This, for me, was not a disappointment, but an exhilarating opportunity! 

Inspired by their curiosity and warmth, I decided to share a piece of my culinary heritage. I printed out my cherished kimchi recipe and organised an impromptu cooking session for the Angama Mara chefs. I even shared my precious kimchi and gochujang, brought all the way from San Francisco, so they could experience the authentic flavours firsthand. I left them with a promise: I would return to teach them even more authentic Korean recipes. 

To all fellow Kimchi lovers, get ready for a delightful surprise! In the near future, after a fantastic day on safari, you might just find a taste of Korea on the menu at Angama Mara. Enjoy!

Meeting Jiyoung and her family was such a joy — they truly appreciated our food, and I loved preparing Kenyan dishes for them. They were wonderful guests with enthusiasm for every meal, always asking questions about the ingredients and cooking methods. Although we were very busy, I invited them into the kitchen to see how we work. Jiyoung left me with her kimchi recipe, which I cannot wait to try when the lodge calms down. We look forward to welcoming her and her family back to Angama Mara one day. It was a perfect example of how food brings people together.

JiYoung Park runs ParksKitchen in Noe Valley, San Francisco and has taught over a thousand classes, including in New York City, Bangkok, London, Seoul and Tokyo, with companies like Google, TikTok, Meta, Intuit and groups like the Asian Art Museum, the Korean Culture Centre, the San Francisco Consulate, and the Asia Society Northern California. Her classes have been described as a 'foodie's ultimate experience' and 'a cultural and culinary tour of Korea.'