Wilderness Tubu Tree: Blending Botswana’s rich culinary heritage with contemporary flair

Guiding the gastronomic vision is Food & Beverage Manager, Musa Phuma, who has been with the Tubu camps for nearly four years. Musa, who embarked on his hospitality career 24 years ago, has always harboured a passion for culinary arts. His journey began as a commis chef and evolved through various roles, including chef de partie, sous chef and assistant food & beverage manager. His tenure here represents his first foray into bush cuisine, and the support from his skilled team has reinforced his dedication to achieving gourmet excellence at the camps.

“On boma nights, we take pride in serving Botswana prime beef, pounded until ultra-tender and then slow-cooked to perfection, accompanied by steaming phaleche (maize meal porridge) and a zesty tomato and onion relish. This hearty meal is complemented by sautéed morogo (spinach) and enjoyed under the starlit African sky. Guests are serenaded by the melodic voices and drumbeats of the Tubu staff ensemble, creating a captivating ambience around the African boma firepit. For dessert, the caramel-stuffed magwinya (fat cakes, similar to doughnuts) drizzled with rich chocolate sauce make for a decadent end to the meal”, noted Musa.

The Tubus’ other culinary highlights include a selection of standout dishes designed to captivate the senses. Guests can indulge in tender venison carpaccio, served with creamy avocado guacamole on a bed of wild rocket and accompanied by homemade herbed mayonnaise. Another menu highlight is the refined beetroot and goat’s cheese mousse, elegantly presented and enhanced by a rich balsamic reduction. For dessert, the Amarula tiramisu with chocolate honeycomb is another firm favourite for a sumptuous finish under the tree canopy, on the edge of picture-perfect floodplains teeming with water-loving wildlife. 

At Little Tubu, intimate dining reaches new heights. Suspended in the tree canopy and linked to the main camp by elevated boardwalks, this exclusive retreat provides families and small groups with an exceptional setting for alfresco lunches and dinners, while the exquisite bar offers panoramic views and the perfect ambiance for evening sundowners.

“The bush brunch is one of my favourite ways to demonstrate how extraordinary a multi-sensory dining experience can be. Featuring moreish menu items like spiced beef bobotie paired with aromatic herb-infused basmati rice and the Tubus’ signature butter rolls, this post-game drive meal is enjoyed against the dramatic backdrop of iconic Delta scenery. With the promise of discovery at every turn transforming the occasion into far more than a meal, here it becomes a true celebration”, concluded Musa.

Both camps offer a modern and health-conscious dining experience, featuring a diverse array of dishes to delight every palate. Committed to sustainability, Wilderness ensures that its operations contribute to the preservation of the Okavango Delta and its unique ecosystem, while delivering an outstanding culinary experience at both Tubu camps. 

By incorporating local, seasonal produce into their menus, the team not only celebrates African heritage but also reduces their ecological footprint. This approach, along with its solar powered status, highlights Wilderness’ dedication to conservation and responsible tourism. Guests' food experiences at the Tubus are designed to be a journey in themselves, allowing for indulgence while discovering local ingredients and learning about the camps’ spectacular surroundings. Emphasising the benefits of locally grown food, the Tubus strive to enhance the farm-to-table process and in doing so, strengthen community ties, while fostering a healthier, more harmonious environment for everyone.