Bush Dining, Reimagined: Gluten-Free, Zero-Waste, and Plant-Forward Cuisine in the Heart of Botswana

Article by: Maura Postlethwait | Photography by Maura Postlethwait | Published June 26, 2025

It was my first safari in Botswana in 2022, and I’ll admit—my expectations for the food were modest at best. You don’t fly to the middle of the Okavango Delta expecting world-class gluten-free—let alone something like bread.

We landed around 4:15 p.m. on a small plane and began the hour-long journey to camp, spotting journeys of giraffes and the occasional elephant along the way. By the time we reached Selinda Camp, the golden afternoon light was in full effect. As we arrived, the staff began to sing a beautiful welcome song. We walked up the steps of the thatched-roof lodge, the breeze from the Okavango Delta meeting us at the top, carrying the scent of wild sage. A cool drink was placed in our hands—a quiet signal that something special was about to unfold.

Our first real bites came at dinner. A warm slice of cornbread and butter arrived with the soup course. I eyed the bread skeptically—moist, golden, and glistening, it looked far too good to be gluten-free.

“Is this gluten-free?” I asked hesitantly.

“Yes, ma’am,” came the reply without pause.

My friend Nancy (who brought me on my first trip and who I’ve returned with every year since) and I took one bite and locked eyes in shock. She’s been on safari for more than 20 years and said she’d never had bread that good—gluten-free or not. We were stunned. We knew right then that we had to meet the chef.

And that cornbread? It was just the beginning.

The next morning’s bush brunch featured gluten-free carrot bread and berry-topped flapjacks served beside a hippo pool. What I thought was a rare, standout moment turned out to be the standard. I quickly realized that this level of intention, creativity, and care wasn’t a fluke—it was a philosophy that guided me.

Over the years, and through many return visits, I’ve come to know  Chef Kakole Assistant Mosiuoa not just as a chef, but as a family. With every meal and conversation, I’ve learned more about his food philosophy and his vision for what dining at Great Plains camps could be.

When we first met, Chef Kakole Assistant Mosiuoa, otherwise known as Chef Assistant, was the Executive Chef for Selinda Camp. By 2023, he had assumed a larger role as the Regional Senior Executive Chef and Culinary Skills Developer, overseeing all Botswana camps under Great Plains Conservation.

Cooking in the bush comes with its own set of logistical puzzles—storage, transportation, and unpredictable access to fresh ingredients. Deliveries often arrive by boat or small aircraft, and weather can shift plans in an instant. “We did have an incident where a boat was charged by a hippo and we lost almost half of our supplies,” Chef Assistant told me. “Recently, we had a week with no fresh produce delivery due to floods.” These moments challenge even the most seasoned chefs, but  Chef Assistant uses them to push creative limits rather than retreat from them.

Even during those challenges, he’s served us dishes like gluten-free Thai fish dumplings with roasted bok choy, charred sweet corn, parsnip and ginger purée, and a crispy rice paper garnish.

When I asked him if there was a dish he’s most proud of, he said:

“To date, I still admire a dish I made with carrots. It’s the one dish that showed me just how much can be done with a single ingredient. A carrot can be transformed and prepared in various ways that highlight its versatility, proving that even a simple vegetable can be the star of a dish. Over time, the dish has continued to evolve, revealing something new with each iteration.”

Lucky for us, we first had that “carrot dish” back in 2023, and Nancy and I request it every year now. Most dinners include a vegetable dish rooted in his zero-waste philosophy—something he takes great pride in. One night, it was a roasted squash and lentil daal so good I still think about it regularly.

He’s also been perfecting his sourdough starter, which he carries from camp to camp. On my most recent visit, I had the pleasure of trying his first gluten-free batch. It was soft, full of air pockets, and—if I remember correctly—I asked them just to keep the bread basket by my plate.

Whenever I ask him, “How do you make such beautiful gluten-free bread?” his answer is always simple: patience.

“Most people treat gluten-free bread like regular bread. But they’re different. You have to give it time. Let it rise. It takes patience—but it’s worth it.”

Beyond his own cooking,  Chef Assistant is now nurturing the next generation of chefs. He’s brought in rising talent like Chef TG, who joined from one of Botswana’s top restaurants, 267. On one of our most recent trips, we had the pleasure of meeting him. He immediately caught my attention at high tea when he served vegetable spring rolls. Asian-inspired dishes were new for us on safari, and they added a refreshing contrast to the usual fare. You could see the passion in his eyes as he talked about ingredients and techniques—his whole face lit up. That kind of spark is rare and unmistakable.

When I later asked Chef TG what inspired his journey into food, he shared this:

“I grew up in Northern Botswana, raised by my grandparents. Our way of living was very much farm to table—living off the land, with them being farmers, and very dedicated ones too. My passion and the urge to learn about food—where it came from, the raw and natural flavors that came with it, as well as the intense care involved every step of the way from farm to table—I believe was the start of my culinary journey.

It wasn't just farming, plowing, slaughtering, and eating—it was teamwork, bonding moments, and meals filled with so much joy and love. Having experienced this and what food had become to me, I wanted to share and express this feeling—to create such moments beyond family gatherings and for people from around the world.”

Selinda Camp, where we first met  Chef Assistant, is still my happy place. It holds my first memories of Botswana—where we also met Obie and Six, who were just the beginning of our ever-growing family in the bush.

Since that first trip in 2022, Nancy and I have been fortunate to share meals with more and more of those familiar faces gathered around one long table, full of food and laughter. Our group, which initially started with a few, has now grown to over eleven.

On our most recent trip, we joked that it was a “camp takeover”—for one night, Nancy, Tyler (Nancy’s son), and I were the only guests in camp. Our dinner table that night included  Chef Assistant, Obie, Six, Frank, Tay, Ruth, and Chef TG. We sat down to a beautiful family-style spread, and shared campfire stories under the stars.

Our meals together have become a tradition, usually beginning with our signature toast:

“For the hyena, for the juice, for the juice, for the HA HA HA.”

Then, we go around the table sharing what we’re grateful for that day.

It may sound simple—even silly—but it’s those shared laughs and small rituals that make the bush feel like home.

I came for the safari. I stayed for the food. But what’s brought me back year after year are the people and the meals that remind you you’re home, even when you're thousands of miles away.