At Elewana’s Loisaba camps, menus are shaped by the landscape and the communities that have lived alongside it for generations, with ingredients chosen for both flavour and sustainability. Wild conservancy honey and camel milk reflect this connection, sourced directly from within Loisaba Conservancy and produced through low-impact, conservation-led practices. Bees forage freely across more than 56,000 acres of protected wilderness, giving the honey its seasonal character, while handmade hives placed high in trees protect both bees and elephants. Camel milk, long relied upon by pastoral communities, is sourced locally through Camelixir and valued for its minimal water use, nutritional richness, and suitability to arid environments.
These ingredients appear naturally across the guest experience, from coffee and breakfast to the desserts made in camp, creating a tangible link between food, place, and people. Beyond the kitchen, guests can also bring home conservancy honey and camel milk products, offering a meaningful reminder of Loisaba’s commitment to conservation, community, and responsible sourcing.
Chai Spiced Sponge, Camel Milk Ice-cream with ECO conservancy Honey, Caramelized Apple, Cinnamon Tuile, Caramelized Popcorn
Chai Spiced Sponge
For the chai tea infused milk
300 ml Milk any kind and 8 Chai tea bags
For the cake
180 ml Chai tea infused milk
275 g Butter or baking spread softened, unsalted
275 g Light brown soft sugar
4 Eggs large
2 tsp Vanilla extract
400 g Self raising flour
½ tsp Bicarbonate of soda
1 tsp Cinnamon
½ tsp Ground ginger
½ tsp Ground cloves
½ tsp Ground cardamom
½ tsp Ground nutmeg
Method
To make the chai tea infused milk, warm up the milk until it is hot but not boiling, take it off the heat and add the chai spiced tea bags. Leave to brew for 10-15 minutes. Before removing them, squeeze them out as much as possible
Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
Make the sponge by mixing the baking spread and light brown soft sugar together in a mixing bowl until fluffy (around 3 minutes), ideally using an electric mixer. Or mix in a stand mixer with the paddle attachment
Add the eggs and vanilla extract, and mix until fully incorporated
Add the self-rising flour, bicarbonate of soda, cinnamon, ground ginger, ground cardamom, ground cloves and the chai tea infused milk, and whisk or fold in gently
Divide the mixture between the tins, use scales for accuracy if you like. Bake them for 35-40 minutes or until a thin skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tins and place on cooling racks
Caramelized Apple
- 28g Butter
- 4 Apples, peeled and cut into wedges
- 56g Honey
- 112g White Wine
- 28g Butter
Method:
- In a pan heat the one portion of butter, the sear off the apples.
- Remove apples from the pan and reserve.
- Add the honey and cook for a few minutes and then add the white wine, reduce to a caramel.
- Stir in the butter and then add the apple back and cook until glazed.
Cinnamon Tuille
- Phyllo Pastry
- Melted butter
- Cinnamon and sugar mixture
Method:
- Melt the butter
- Separate the phyllo pastry, then brush with butter and sprinkle with the cinnamon and sugar mixture. Continue this for a few layers and then place onto a baking sheet and bake until golden brown and crispy
Caramel Popcorn
- 80g Popped popcorn
- 312g Sugar
- 75g Water
- 15g Butter
Method:
- Pop the popcorn
- Make a caramel with the sugar and water, cook the caramel until a dark amber colour.
- Once the caramel is ready remove from the heat and stir in the butter
- Quickly pour the caramel over the popcorn and stir until completely covered.
Camel Ice Cream
- 24 egg yolks
- 400g sugar
- 225g glucose
- 1000ml Camel milk
- 1000ml cream
- 1 tbsp vanilla
Method:
- To make the ice cream base - heat the cream, milk and glucose until just boiling point and then temper into the whisked sugar and egg yolks.
- Return to the pot and cook slightly
- Strain the mixture to cool and then churn the ice cream.
