Chakula Ni Uhai — Food Is Life3 May 2022The Maasai proverb ‘Happiness is as good as food’ perfectly sums up what the chefs at Angama wholeheartedly believe in. We are proudly Kenyan in our kitchen and the food lovingly prepared for our guests draws its inspiration form a magnificent tapestry of culturesByNicky Fitzgerald
The Recipe of Amanda’s Kitchen9 February 2021Over the past 4 years of working closely with Amanda Collins, Kate Fitzgerald Boyd has come to know that her kind, mild and gentle exterior is simply a façade for the energetic, detail-oriented fireball that lies beneath the surface of Angama's beloved chef-trainerByKate Fitzgerald Boyd
What’s Cooking at Angama Safari Camp26 January 2021Shannon Davis, regional director and the brains behind the food for the new Angama Safari Camp, shares how she dreamt up the menu for a campfire kitchen set deep in the Mara TriangleByShannon Davis
Exploring A Living Pharmacy1 September 2020“Let food be thy medicine” - wise words to live by. In times of Corona, good health, a nutrient-rich diet and medicine are all at the forefront of many a mind, which means there couldn’t be a better time to introduce the spiralled Living Pharmacy garden at Angama MaraByIan Dommisse
A Love Letter11 August 2020Confined to South Africa, Nicky spends her days dreaming of returning to the place she loves best in the world. Her heart is filled with longing to be back with the Angama family, to walk through the property at sunrise, to spend time with the team, to greet guests again, and, best of all, to hang out in the kitchenByNicky Fitzgerald
A Camp Quite Like No Other21 April 2020The design team that made Angama Mara a standout in look and feel is back in action with our latest addition to the family, Angama Safari CampByAlison Mitchell
Twice As Nice24 March 2020What could be better than a safari picnic in the middle of the Maasai Mara? Two picnics, of course. Lauren Levi recently discovered on her full-day safari exploring the Triangle that the choice of breathtaking picnic sites doubles. This tree? No, that one. On the banks of the Mara River? No, tucked under the Great Rift valley, please.ByLauren Levi
Eating Earth12 March 2019While soil and worm tea may not be on the menu at Angama, both play a vital role in creating a thriving Shamba and lovely garden-to-kitchen produceByIan Dommisse
Safari On A Full Stomach4 December 2018Ben Friedman, Cofounder of Homegrown Sustainable Sandwiches in Seattle, came to stay and lost his heart to the ShambaByBen Friedman
There Is Always Something To Do In The Kitchen6 November 2018Nearly 30 years ago a young chef from England joined Nicky and Steve for the opening of The Bay Hotel in Cape Town. Roll forwards to last week and a not-so-young Chef Graeme Cuthell reunited with a very-much-older Nicky in Angama’s kitchen for a week of some pretty serious training and a whole heap of funByNicky Fitzgerald
Cooking Up a Shamba Storm23 May 2017Read about Chef Amanda’s visit to Angama Mara and how she and the Angama chef team overhauled the menu, celebrated the beautiful fresh produce from the Shamba and cooked up an absolute stormByNicky Fitzgerald
