August 23, 2024 Food

Eco-Friendly Feasts

Sustainable Dining on the Chobe

Have you ever imagined sailing on a luxury riverboat, overlooking the lush greenery, while a herd of elephant roam nearby? Sipping your favourite sundowner while tucking into a sumptuous meal, and knowing that every bite and sip you take is making a difference? It’s not just a dream – it’s a real experience waiting for you on the Chobe River!

Embarking on a scenic river safari with the Zambezi Queen Collection on the border of Botswana and Namibia’s Chobe Region is more than just a luxurious getaway. Each visit you make positively impacts the region leading the way for sustainable travel. The Zambezi Queen Collection is revolutionising responsible tourism, proving that food practices and sustainability can go hand in hand. From farm-to-table initiatives to supporting local farmers, prepare to be inspired by how sustainable practices in food and beverage can lead the charge in eco-wellness and create authentic back-to-nature experiences for you.

Sourcing local ingredients

By sourcing ingredients locally, we not only ensure fresh, organic produce for our guests but also foster economic growth in the surrounding communities, reducing dependence on unsustainable practices. Our dedication to sourcing local ingredients is a testament to our ethos of supporting the communities within the Chobe Region.

Fresh produce from the garden

One of the unique aspects of our culinary approach is, indeed, our veggie garden at Ichingo Chobe River Lodge. This garden is not only a source of fresh, organically grown vegetables and herbs, but it also provides ingredients that are used to prepare meals that delight our guests. Additionally, certain veggies get pickled or turned into spicy sauces, which are then used as condiments to add extra flavour to dishes. Moreover, this initiative not only guarantees the freshness of our dishes but also minimises our carbon footprint, thus aligning perfectly with our commitment to eco-wellness.

Using waste to grow food

We carefully separate our recyclable wastes like paper, glass, cardboard, and plastic which are sent to a recycling plant. Our leftover fruit and veggie peels are used in our worm farms. The worms compost these leftovers which create nutrient-rich fertilisers for local farms, enhancing the growth of the produce that help make our sustainable dining experience.

Giving back to the community

Each visit makes a real difference to the area. A small levy is collected from each guest that contributes to the Community Development Fund, which goes to the surrounding communities to improve their facilities (including food production). It’s a way for visitors to give back to the local community while experiencing their corner of the world.

Cultural Tour

We offer an informative village walk experience in the local community where you can learn how residents utilise native plants for traditional remedies and sustain themselves through farming. You’ll see firsthand the crops they grow and learn about the meals prepared from their harvest. On the Zambezi Queen, guests can enjoy an authentic cultural dinner with our crew performing traditional dances and music in local attire. At Ichingo, expect all of this around a bonfire while our team prepares a traditional braai. Our team loves sharing folktales around the fire, with regional dishes served as part of the festivities, immersing you in local flavours.

Experience Local Flavours

Our culinary offerings blend local Southern African flavours with Western culinary traditions, creating a unique home-cooked dining experience. Our staff, known for their warm-hearted service, proudly serve dishes that not only tantalise the taste buds but also offer a glimpse into the region’s rich cultural heritage connecting you with the culinary traditions.

Home-baked Rusks

A staple in many African households, rusks are a delightful accompaniment to your morning coffee or tea. These double-baked treats, perfect for dunking, provide a crunchy, satisfying start to the day.

Originating from a need to preserve bread during long travels in the past, rusks have evolved into a beloved snack, enjoyed at any time of day but particularly cherished in the mornings.

Rooibos Tea

Rooibos, also known as red bush, is a unique herbal tea that originates from the Cederberg region of South Africa. It has a naturally sweet, slightly nutty flavour, and is known for its lack of caffeine, high antioxidant content and many other health benefits. A steaming cup of rooibos tea kickstarts your morning (paired with a crunchy rusk) as you watch nature come alive by the river. Birdsong fills the air, crisp breezes invigorate, and the warm drink prepares you for the exciting day that lies ahead.

Braai

Braai is a quintessential African tradition that brings people together around a bonfire to enjoy a feast of grilled meats served with traditional pap (maizemeal) and a saucy tomato relish to bring everything together. The word “braai” originates from the Afrikaans language, derived from the Dutch word “braden” meaning “to roast”. We host many braais during our cultural evenings around the fire as you tuck into a smokey-scented piece of succulent poultry. Note: there are also vegetarian options available which boast that same distinct braai flavour.

Potjie

We also do Potjie meals which is a traditional stew slow-cooked in a round, cast-iron pot over an open fire. The dish usually consists of layered ingredients, typically meat and vegetables, that are simmered for hours resulting in tender, mouth-watering flavours that are enjoyed together at a gathering. This cooking method dates back to the 1500s when Dutch settlers brought the practice of cooking in cast-iron pots to the Cape region. Oxtail is a very popular cut of meat used in potjies that brings out a robust, intense meaty taste that elevates the dish to perfection. It pairs well with rice, pap or mashed potato.

Bobotie

Pronounced as ba-boor-tea, this popular South African dish blends curried meat and fruit, topped with a luscious golden layer. It’s truly mouthwatering! Jane – one of our chefs is an expert in creating a vegetarian rendition of Bobotie that rivals the original in every way. Bobotie was influenced by the Dutch and English settlers who introduced sausages and the basic concept, which was then influenced by the Cape Malay culture in South Africa.

Malva Pudding

This beautifully moist caramel sponge, with a layer of sweet butter sauce, is similar to a sticky toffee pudding, but with a few key differences. For instance, there are fruity notes of apricot jam and a hint of vinegar. Additionally, the cake sponge is more airy and less dense compared to a sticky toffee pudding. Furthermore, Malva pudding is served warm with either a dollop of whipped cream, ice cream, or a thick creamy custard. Indeed, it doesn’t get any sweeter than this.

So, soak in nature’s beauty, find your inner peace, savour local flavours and experience the wonder of the Chobe River with the Zambezi Queen Collection. Find out how you can make a difference!

Browse our special offers and contact us today.