Sabi Sabi Private Game Reserve: From the Kitchen

Located in Sabi Sand Reserve, South Africa

One of the great joys of travel is experiencing a destination with all of your senses; learning its rhythms, exploring sites both everyday and extraordinary, and sampling its flavors. Food is a touchstone for discovering a place and its culture, and at National Geographic Unique Lodges of the World, cuisine plays a central—and scrumptious—role. We asked chefs from our lodges for recipes that capture the flavors of their destination. We hope you enjoy bringing these tastes of the world into your own kitchen.


Oxtail Curry accompanied by Pearl Barley Salad

Pearl Barley


  • 1 cup Pearl barley
  • 3 cups Vegetable stock
  • Salt


Combine the barley and water: Combine the barley and water in the saucepan. Add a generous pinch of salt if desired.

Bring to a boil: Bring the water and barley to a boil over high heat. Keep an eye on the pot as barley will give off a lot of foam at first and can cause the pot to boil over.

Simmer the barley: When the barley has reached a boil, lower the heat to a low simmer, cover, and continue to cook until the barley is done, start checking at 25 minutes. The barley is done when it has tripled in volume and is soft yet chewy. Add more water if the pan becomes dry before the barley has finished cooking, check every 5 minutes until desired chewiness is reached.

Drain the barley (if necessary): When the barley is done, it will have absorbed most of the water. If there is a little water still left in the pot, just leave the barley to sit for 10 minutes, covered, until it has all been absorbed. If there is a lot of water left, drain the barley in a strainer over the sink.

Fluff the barley: With a fork, fluff the barley to separate the grains. Enjoy!

Pearl Barley Salad


  • Pearl Barley
  • Cashew Nuts
  • Fresh Coriander
  • Baby Corn
  • Red Onion
  • Dried Apricot


1.     Toast Cashew Nuts in the Oven Golden Brown

2.     Roast Red Onion and Baby Corn

3.     Julienne apricot and add all of the above ingredients to the Pearl Barley and mix it with a little of the curry sauce.

4.     Garnish with Fresh Coriander (Cilantro)

Oxtail Curry


  • 5.5 pounds Oxtail
  • 8.5 cups Beef Stock
  • 2 Whole Onions Diced
  • 2 Garlic Cloves Minced
  • ½ Ginger Diced
  • 4.8 tbsp. Fresh Coriander
  • 2 tbsp. Mild curry Powder
  • 1 tsp Cinnamon
  • 1 tsp Ground Cloves
  • 1tsp Cumin
  • 1 tbsp. Ground Coriander
  • 1 tsp Paprika
  • 2 tbsp. Tomato Paste
  • Salt and Pepper
  • Oil
  • Flour to Dust Oxtail


1.     Heat Oil and Dust Oxtail Meat with Flour and seal off in a Cooking Pot

2.     Once Oxtail Has Been browned remove from Cooking Pot and set aside.

3.     In the same cooking pot, sauté onions until softened, then add garlic, ginger and all spices to the Onion Mixture and sauté for 2minutes.

4.     Once spices has released their aromas add tomato paste to the pot cook for 2minutes and then add the oxtail to the curry mixture.

5.     Then pour beef stock into the pot covering the oxtail.

6.     Bring the Curry Mixture to a Boil and then simmer for 2 Hours until meat is soft but not falling off the bone.

7.     Season with Salt and Pepper

Go with Nat Geo

  • Customize a Trip

    Want to plan the trip of your dreams? Create a custom trip around this lodge.

  • Private Expeditions

    See a specially crafted National Geographic itinerary including this lodge.