By Chef Herold Gaosekelwe – Zarafa Camp Head Chef
Main Dish – Okavango Vegan Bream Fish Fillet recipe:
This dish began as an homage to water, to life, to the quiet elegance of the Okavango Delta. I wanted to capture the spirit of the river, not by taking from it, but by honouring it.
The idea of a plant-based bream felt almost impossible at first. But then came the ingredients, which felt humble, earthy, full of possibility. Chickpeas became the body, firm yet tender, grounding the dish. Flame-grilled nori gave it the whisper of smoke and sea. Nutritional yeast adds the depth of umami that lingers softly, like sunlight on water. Tamari brought salt and savoury notes. A hint of green chilli added vitality, and psyllium husk bound it all together in nature’s quiet alchemy at work.
When the fillet hit the pan, it sizzled while becoming golden at the edges, aromatic and alive. The taste was familiar, yet new: a reflection of what mindful cuisine can be when it respects both flavor and the planet.
The Okavango Vegan Bream isn’t just a dish; it’s a story about connection between the land and water, nostalgia and innovation, craving and conscience. It’s proof that even without the fish, you can still taste the river.
Ingredients (Makes 4 fillets)
Base mixture:
- 1¼ cups (200 g) cooked chickpeas (or canned, rinsed and drained)
- 1 sheet nori (seaweed), lightly flame-grilled or toasted
- 1 tbsp nutritional yeast
- 1 tbsp tamari (or gluten-free soy sauce)
- 1 small green chilli, finely chopped (adjust for heat)
- 1 tsp lemon juice
- ½ tsp smoked paprika (optional, for depth)
- ½ tsp sea salt
- 2 tsp psyllium husk
- 2–3 tbsp water (to bind)
- 1 tbsp olive oil or coconut oil (for cooking)
Coating (for crisp crust):
- 2 tbsp chickpea flour
- 1 tbsp cornstarch or rice flour
- Pinch of salt and pepper
- 1–2 tbsp water, to make a light batter
For serving (optional):
- Fresh lemon wedges
- Herbed coconut yoghurt or vegan tartar sauce
- Grilled vegetables, greens, or cassava chips
Instructions
- Prepare the base: In a food processor, blend chickpeas, grilled nori, nutritional yeast, tamari, chili, lemon juice, and seasonings into a coarse paste.
Sprinkle in psyllium husk and 2 tbsp water. Mix well, then rest for 5–10 minutes to allow the mixture to firm (psyllium forms a natural gel binder). - Shape & set: Divide the mixture into 4 portions. Shape gently into fillet forms about 1½ cm thick. Chill for at least 20 minutes in the fridge (this helps them hold together when cooking).
- Prepare the coating: In a shallow bowl, whisk chickpea flour, cornstarch, salt, and just enough water to form a thin batter.
- Cook: Heat oil in a skillet over medium heat. Dip each fillet into the batter, let excess drip off, and place onto the hot pan. Cook for 3–4 minutes per side, or until golden and crisp on the outside, tender within.
- Finish & serve: Serve immediately with a squeeze of fresh lemon and a spoonful of herbed vegan yoghurt sauce. Garnish with herbs or microgreens to evoke the lush freshness of the Okavango Delta.
Dessert – Black Bean Brownie & Dark Chocolate Dome Recipe:
It all started one busy afternoon in the kitchen.
A guest came in a kind and curious manner and asked if I had a vegan brownie. I didn’t. At that moment, I had no vegan chocolate, nor butter, or egg substitutes. Just a pantry of possibilities: black beans, cocoa powder, and a few jars of natural sweeteners.
I remember pausing, looking at those ingredients, and thinking, Why not?
I blended the beans with cocoa, a drizzle of maple, and a touch of coconut oil ,no refined sugar, no flour. What came out of the oven surprised me: rich, dense, and deeply chocolatey, yet wholesome. Watching that guest’s smile as they took the first bite was the first time I truly understood what plant-based pastry could be, not a compromise, but an evolution.
That brownie became a symbol for me: creativity born out of limitation. It taught me that desserts can still be luxurious, even when made from humble, nourishing ingredients. From that moment, I began exploring how to merge indulgence with integrity, every ingredient chosen with intention, every flavor carrying a story.
The idea for the Dark Chocolate Dome came later, as a way to honor that moment, to enclose that simple, honest brownie inside a shell of elegance and mystery. When the warm ganache is poured over and the dome melts away, it reveals not just the brownie beneath, but the truth I discovered that day: beauty in food is not about what we add, but what we understand, respect, balance, and openness to change.
That day, a guest asked for a brownie.
I found my calling.
Plant-Based & Gluten-Free Chocolate Dessert Set
Black Bean Brownie (Base Layer)
Rich, fudgy, high-protein foundation
Ingredients:
- 1 can (400 g) black beans, rinsed and drained
- 2 tbsp ground flaxseed + 5 tbsp water (flax “eggs”)
- ¼ cup coconut oil (melted, or substitute almond butter)
- ½ cup maple syrup or agave
- 1 tbsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup gluten-free oat flour or almond flour
- ½ tsp baking powder
- ¼ tsp salt
- (Optional) vegan dark chocolate chips
Instructions:
- Preheat oven to 175°C.
- Blend beans, flax mixture, oil, and maple syrup until smooth.
- Add the dry ingredients; blend or stir just until combined.
- Spread into a lined 8-inch pan and bake 20–25 min.
- Cool completely before cutting or layering.
Chocolate Twirl (Decoration or Insert)
Elegant swirl or curl of dark vegan chocolate
Ingredients:
- High-quality vegan dark chocolate (70% cocoa or more)
Instructions:
- Melt chocolate, spread thinly on a cold baking sheet or marble surface.
- As it begins to set, use a spatula or scraper to form curls or twirls.
- Chill to hold shape until serving.
Chilli & Peppermint Chocolate Ice Cream
Cool, fresh, and subtly spiced contrast to the brownie
Ingredients:
- 1 can (400 ml) full-fat coconut milk
- ½ cup plant milk (almond, oat, or soy)
- ¼ cup maple syrup or coconut sugar
- ⅓ cup cocoa powder
- ¼ tsp peppermint extract
- A pinch of cayenne or chilli powder (adjust to taste)
- ½ tsp vanilla extract
- A pinch of sea salt
Instructions:
- Blend all ingredients until smooth.
- Chill mixture for 2 hours.
- Churn in an ice cream maker (or freeze and stir every 30 minutes until
- creamy).
- Freeze until firm but scoopable.
Dark Chocolate Dome (Finish and Presentation)
A glossy shell to encase brownies and ice cream for a dramatic reveal
Ingredients:
- 200 g vegan dark chocolate
- Coconut oil (1 tsp, optional for gloss)
Instructions:
- Melt chocolate gently and temper if possible (heat to ~45°C, cool to ~28°C, reheat to ~31°C).
- Brush or pour into dome molds; coat thinly and evenly.
- Chill until set, then unmold carefully.
Optional presentation idea:
Place a cube of brownie and a scoop of ice cream inside the dome. At serving, pour warm chocolate sauce or peppermint syrup over the top so the dome melts dramatically and deliciously.
Assembly Suggestion
On the plate:
- Place the brownie base
- Add a quenelle or scoop of chilli–peppermint ice cream
- Cover or garnish with a chocolate dome
- Decorate with chocolate twirls and fresh mint
“I love this camp, and I think you will too.
This luxury safari camp in Botswana is ideal for viewing leopards and painted dogs. Enjoy stunning views over the crystal waters of the Zibadianja Lagoon and the magnificent landscape of the Selinda Reserve from every area of the camp.
We have developed an under-canvas experience in camp with expansive, open, luxurious spaces that feel original and authentic.
I encourage you to relax on your private deck, under the ancient Ebony trees, and spend days staring at the parade of passing wildlife. Well, at least that is what I do there.”
– Dereck Joubert
