The country of Botswana is one of the most remote and luxurious destinations in Africa to take a safari. The essence of a Botswana safari lies within the fact that you can enjoy pure luxury combined with an authentic wilderness experience.  With some of the finest camps and lodges on the continent you can also enjoy exquisite food and a world class service.

Safari lodges and camps in Botswana serve up a mix of European style cuisine and traditional Botswanian food. All of these meals are prepared by some of Africa’s top chefs who are well experience and highly trained.

Below is a tasty dish served at Chobe Chilwero, one of Botswana’s leading luxury lodges:

Grilled Game with Port Wine and Chocolate Sauce

Grilled Impala with Port wine and Chocolate sauce on Roast Sweet potato. Eland, kudu or springbok is sometimes used instead of impala.
For the Impala:
220-250 fillet steak (can be replaced with beef or venison)
2g ground cloves
2g ground coriander
2g paprika
100ml oil
salt and pepper

For the sweet potato:
180-200g sweet potato (can be cut into thick sticks/wedges/rounds)

For the sauce:
25g butter
15g chopped onion
120ml port wine
1 teaspoon chopped rosemary
180ml beef stock
50g grated dark chocolate
For the Impala:
Marinate the meat in oil, cloves, paprika, coriander, salt and pepper for at least one hour.

For the sweet potato:
Mix together a pinch of salt, a pinch of ground cinnamon, a pinch of brown sugar, one teaspoon of butter and one teaspoon of oil. Rub the mixture onto the sweet potato and leave for at least 20 minutes at room temperature before roasting. Roast in a pre-heated oven 160-180 degrees Celsius till soft and slightly browned.

For the sauce:
Fry the onion in butter for 3 minutes. Add port wine and rosemary to the pan and boil for 3 minutes. Remove from heat and whisk in the chocolate until it melts and thickens.

To serve:
Place sweet potato on the plate first, then mixed vegetables cut into sticks or juliennes (steamed or fried) then add the meat to the top. Drizzle the sauce on top, then garnish as desired and serve.

Author Bio: Kelly Elmore writes for Africa Exclusive, a luxury tour operator specialising in Botswana Safari holidays.