Okavango Cooking School
Updated: Oct 13, 2020
I have always been passionate about nutrition and in 2012 I completed my Diploma in Clinical Nutrition. I combined my love of cooking and my new found nutritional knowledge to help design balanced menu's for the lodge industry in Northern Botswana. Serving nutritious food to satisfy all dietary requirements became a really important part of the training.
I recall designing a menu for a lodge in the Okavango Delta to accommodate all guest's dietary requirements, be it lactose intolerant; gluten-free; low GI; vegetarian or vegan. The aim of the training was to provide a menu that catered to all guests requirements. So often a guest arrives in a lodge with a dietary requirement and a special dish is prepared for them, often making the person feel uncomfortable.
I updated recipes to healthier options and took advantage of the fresh herbs and spices the lodge received in their weekly order to enhance the flavor of the dishes, balance energy levels and awaken senses. My favorites being limes, lemongrass, basil, mint, chili, garlic, ginger, thyme, cumin and coriander seeds.
During the weeks training course the guests and the management staff commented on how energized they felt. I have shared some of that menu below and hope your senses are awakened and your body feels healthy and nourished. Bon appetite!