Long, lazy lunches are celebrated at Thornybush, along with delicious home-cooked meals by our chefs. Every meal is complemented by flavours of culture, which aim to transport our guests further into the bush-life experience. We peered into the Simbambili Game Lodge kitchen and asked Chef Leeyah, “What recipe inspires the culture in the Sabi Sands?”

Her answer: “Marula Sauce.”

We love that this recipe celebrates the falling marula season. Perfectly paired with a meaty dish, one can understand why elephants and wildlife alike circle around these trees to nibble on this flavoursome fruit.

Check out the recipe below:

Marula Sauce 

Ingredients:

• 1 tbsp olive oil
• 1/2 red onion, finely diced
• 1 tbsp crushed garlic
• 4 sprigs fresh rosemary
• 1/4 cup beef stock powder
• 1 cup water
• 1/2 cup red wine
• 200g marula jelly
• Salt and pepper to taste
  

Method

In a saucepan on medium heat, saute the onion in the olive oil until translucent. Add in the rosemary and garlic. Pour in the red wine and allow to reduce by half. Whisk in the stock powder, and add the water. Cook until reduced by half. Stir in the marula jelly and allow sauce to thicken slightly over low heat. To end, season with salt and pepper.

It’s now time to set your bush inspired table and serve this sauce with your favourite venison meats, beef or lamb.