"This area is home to some of the most rare and beautiful ingredients, and doing this helps set our menu apart," says Klein Jan founder Jan Hendrik van der Westhuizen.
"What I'm cooking now is totally different," says Ondara, who works at Angama Mara. In the old days, buffets and Western comfort foods were de rigueur. Today, guests are craving salads and other vegetable-forward dishes.
"We always had it in our minds to celebrate Kenyan cuisine," Ondara says, noting that a growing number of visitors are requesting Angama's Kenyan platter.
In Rwanda, chef Vanie Padayachee is also giving vegetables pride of place, whether it's green beans, rainbow carrots, or dodo, as the native spinach is known.
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