Where the Farm
Becomes the Feast

The Classic Eco Lodge Delight

“The village wakes before you do. By the time this plate reaches your table, the sweet potatoes have come from Field C and the eggs collected from the morning count. Served with coffee, hot milk, black tea or freshly squeezed juice.”

◈ Pairs with African Tea or Fresh Juice

The English Farm Breakfast

“A full plate of farm-raised proteins and garden vegetables. Sausage, omelette or sunny-side egg, streaky bacon, baked beans and seasonal fruits. Choose African tea, coffee, juice or hot milk.”

Ubuntu Eco Lodge Family Harvest Plate

“Before the hotel, before the farm, there was this plate. The arrowroot from the upper ridge, the kienyeji eggs still warm from the yard, beans cooked slow in coconut. Served with millet porridge, African tea, coffee, hot milk or juice.”

◈ Pairs with Millet Porridge or African Tea

The Mighty Traditional Platter

“The Ubuntu table at its most generous. Wet fry goat from the Boma herd and dry fry yard chicken on a single platter, surrounded by fries, hand-pounded ugali, mashed potato and a raw kachumbari that cuts through everything. This is celebration food.”

Grilled Whole Tilapia

“Farm pond tilapia scored and grilled whole over open heat until the skin chars and crisps. Plated with roasted potatoes and a lime-dressed green salad that wakes everything up.”

◈ Pairs with Fresh Juice

BBQ Dry Marinated Lake Victoria Fish

“Lake Victoria fish dry-marinated overnight in the Ubuntu spice blend, then slow-grilled over hardwood until the marinade caramelises into the skin. Every bite carries the lake and the fire in the same breath.”

◈ Pairs with Ugali or Chips

Marinated Whole Tilapia — Your Way

“One fish. Four ways to cook it. The grilled version carries the smoke of the open fire; dry fried delivers crunch; wet fry is warmth in a pot; curry wraps it in deep spice. You choose how the lake comes to your table.”

Whole Grilled Lamb Chops

“Ridge-grazed lamb chops marinated in herb blend, seared on the open grill until the bone begins to colour and the fat renders sweet. Served with your choice of accompaniment and the house BBQ sauce.”

◈ Pairs with Roasted Potatoes

Goat Tumbukiza (1kg)

“The communal pot that Ubuntu grew from. Slow-cooked goat from the Boma herd, falling from the bone into a rich broth after hours of patience over the fire.”

◈ Pairs with Ugali

Whole Kienyeji Chicken Tumbukiza

“The yard chicken that grew up on this farm, cooked the old way in a sealed pot with local spices until the meat falls from the bone.”

◈ Pairs with Ugali or Chapati

Mbuzi Tumbukiza (1kg)

“One kilogram of Boma goat, sealed in the clay pot with valley herbs and slow heat. This is what patience tastes like.”

Biryani — Beef, Mutton or Chicken

“Basmati layered with farm protein and sealed tight. Caramelised onions, whole cardamom, cloves and bay leaf rise from the pot when you lift the lid.”

Mbuzi — Wet Fry, Dry Fry or Choma

“Wet fry carries the tomato and onion depth; dry fry crisps the edges; choma is the oldest way — just fire, meat and time.”

◈ Pairs with Ugali and Kachumbari

Chicken — Wet Fry, Dry Fry or Choma

“The wet fry warms you from inside; the dry fry delivers the crisp herb crust you came for; the choma is the version that makes the table go quiet.”

◈ Pairs with Chapati or Ugali

Fish — Wet Fry, Dry Fry or Choma

“Pond-to-plate. Dry fry for crispness, wet fry for depth, choma for the smoke that clings beautifully.”

◈ Pairs with Ugali or Rice

Ugali

“Stone-ground maize slowly hand-stirred over the fire until it pulls cleanly from the pot.”

Chapati (Pair)

“Rolled and cooked to order on a flat griddle. Soft inside, golden outside.”

Mashed Potatoes

“Field C potatoes boiled and mashed with cultured dairy butter until silky.”

Fries

“Potatoes from Field C, cut by hand, fried twice for maximum crunch.”

Sauté Vegetables

“Whatever the garden is giving this morning — sautéed in herb butter over high heat.”

Bhajia

“A Kenyan street classic elevated by the Ubuntu kitchen.”

Roasted Potatoes

“Field C potatoes tossed in herb oil and roasted whole in the farm oven.”

Plain Rice

“Long-grain rice steamed clean. The neutral foundation that lets everything else speak.”

Vegetable Rice

“Rice cooked with whatever the kitchen garden yields — fragrant with cumin and a touch of turmeric.”

Sweet Potatoes

“Field C sweet potatoes, harvested that morning. Boiled until tender or roasted until the skins caramelise.”

Arrow Root

“Upper ridge arrowroot, harvested and boiled in salted water until soft and slightly earthy.”

Vegetables

“The garden decides what this is each day. Always farm-fresh, always honest.”

Matoke (1kg)

“Harvested from the lower farm and slow-cooked. Choose wet-fried, dry-fried, or enriched with our signature peanut sauce.”

BBQ / Beef / Chicken Pizza (Medium)

“Farm-sourced proteins meet artisan craftsmanship on a hand-stretched base baked in the Ubuntu stone oven.”

BBQ / Beef / Chicken Pizza (Large)

“Built for gathering and baked for sharing.”

Hawaiian Pizza (Medium)

“Orchard pineapple, ham and house-made tomato sauce on a base fired in the Ubuntu stone oven.”

Hawaiian Pizza (Large)

“The full Hawaiian experience on our largest stone-baked base.”

Margherita Pizza (Medium)

“The purist's choice. Simple ingredients prepared with care.”

Margherita Pizza (Large)

“The classic on our largest base. Simple, elegant, and exactly right when shared.”

Extra Topping — Chicken

“Add more of the good stuff.”

Extra Topping — Pineapple

“Fresh orchard pineapple.”

Extra Topping — Cheese

“More cheese. Always the right call.”

Pork Chops — Dry or Wet Fry

“Farm pork, marinated in garlic, ginger and a touch of honey, then cooked your way.”

Chicken Grill

“Ubuntu yard chicken, marinated overnight in a blend of fresh herbs, slow-grilled over glowing hardwood coals.”

◈ Pairs with Roasted Potatoes or Ugali

Kachumbari

“Garden tomatoes, white onion and fresh coriander sliced raw and dressed with lemon and a pinch of salt.”

Coleslaw

“Garden cabbage and carrot, shredded and dressed in the Ubuntu house dressing.”

Fruit Bowl Salad

“Whatever the orchard offered this morning — mango, pawpaw, watermelon, passion. Cut at the pass and served immediately.”

Fruit Cut Platter

“The full spread of what the orchard is giving today. Built for two, best enjoyed by four.”

Protein Rich Salad Bowl

“Seasonal greens and a generous protein from the kitchen, composed and dressed in the Ubuntu house vinaigrette.”

Farm Sausages (2pc)

“Sourced from within the village supply chain, grilled slowly over open heat until the skin chars and blisters.”

Beef Samosa

“Folded by hand in the kitchen each morning with spiced minced beef. Fried to a perfect crunch.”

Chicken Pie

“Baked in the Ubuntu kitchen — a simple thing done properly. Flaky shortcrust encasing a rich filling of spiced farm chicken.”

Cinnamon Rolls

“Baked in the farm oven each morning. Soft, sweet, fragrant with cinnamon from the spice garden. Best eaten warm with a cup of African tea.”

Chicken Soup

“Free-range chicken simmered for hours with farm carrots, celery and leek until the broth runs deep gold.”

Vegetable Soup

“Whatever the garden gave this morning, slow-simmered into a nourishing broth.”

Mushroom Soup

“Wild and cultivated mushrooms blended into a deep, earthy cream. Finished with herb oil and croutons from the farm bakery.”

Butternut Soup

“Butternut from the kitchen garden, roasted until it sweetens, then blended with warm spices into a velvety soup.”

Tartar Sauce

“House-made with capers, fresh dill and lemon.”

Garlic Mayo Sauce

“Roasted farm garlic blended into the Ubuntu house mayo.”

Chilli Sauce

“Kitchen garden chillis blended with tomato and vinegar into a sauce that adds heat without hiding everything underneath it.”

BBQ Sauce

“Slow-reduced molasses, tomato, smoked paprika and a touch of farm honey. The sauce that finishes the choma.”

Extra Sauce

“More of whatever you love.”

Hot Milk

“Friesian dairy milk collected that morning, steamed and served.”

African Tea (Chai)

“Full-fat dairy milk, crushed ginger, cardamom and black tea simmered together until the flavours merge.”

Black Tea

“The tea that opens every day in Kenya. Made properly — steeped dark and served clean.”

Black Coffee

“Roasted in-house. Ground fresh. No milk unless you ask. Kenyan coffee needs no assistance.”

Americano

“Two shots of the Ubuntu roastery espresso, lengthened with hot water.”

Café Latte

“Ubuntu roastery espresso with steamed dairy paddock milk.”

Cappuccino

“Equal parts espresso, steamed milk and thick foam. A classic in the Ubuntu coffee bar.”

Mocha

“Espresso pulled over house-made chocolate and finished with steamed dairy milk.”

Herbal Infusions

“Every herb in this cup grew within the Ubuntu boundary.”

Fresh Juice

“Pressed from whatever is at its best in the orchard this morning. No concentrate. No sugar.”

Tropical Fruit Medley

“When choosing one fruit is impossible. All four orchard fruits blended together into a single vivid glass.”

Soda (350ml)

“Chilled and ready.”

Water Bottle (300ml)

“Borehole-sourced and purified on-site.”

Delmonte Juice Pack

“Bottled Delmonte juice in your choice of flavour.”

Pineapple Mango Smoothie

“Orchard pineapple and mango blended immediately. Bright, tropical, and absolutely no concentrate.”

Vanilla Smoothie

“Farm banana, whole dairy milk and a measure of house vanilla — blended thick.”

Mix Fruits Smoothie

“The full orchard in one glass. Whatever is ripe today goes in.”

Strawberry Milkshake

“Fresh strawberry ice cream and full-fat dairy milk blended thick.”

Vanilla Milkshake

“Thick-blend vanilla milkshake made with real ice cream and full-fat dairy paddock milk.”

Chocolate Milkshake

“Rich chocolate ice cream from our in-house batch, blended with full-fat farm milk.”

Strawberry Ice Cream

“Churned daily from fresh strawberries and dairy paddock cream.”

Vanilla Ice Cream

“Real vanilla beans from the spice garden steeped into dairy cream and churned until thick and cold.”

Chocolate Ice Cream

“Single-origin cocoa from the bean roastery churned into dairy cream.”

Mix Combo Ice Cream

“For those who cannot choose. All three in a single bowl.”