APRIL 2024


Save on select departures in May and June

Guests can take advantage of a late availability offer and save 12 % on certain 10-day and 7.5% on eight-day itineraries in both Kenya and Tanzania.

Departure dates are as follows:


  • June 1st and 7th (8 days)
  • June 23rd and 27th (10 days)


  • June 12th and 26th (8 days)
  • June 19th (10 days)

Limited time left to take advantage of last-minute Green Season offers

Guests booking SkySafari itineraries up and to the 31st May 2024 are in for treat with a fantastic selection of value-added offers to make their experience even more memorable. From complimentary massage, a night game drive and a visit to a rhino conservation project to discounts on hot air balloon tours and exclusive vehicle use, now is a great time to fly SkySafari.

Guests booking the Tanzania departures will enjoy:

  • Complimentary visit to the Moru rhino project for a lecture on rhino conservation in the Serengeti and the chance to follow a rhino protection unit in search of black rhinos off the beaten track for an unforgettable experience
  • Complimentary additional 30-minute massage during their stay at The Manor, Ngorongoro
  • 50% discount* if booking an exclusive-use vehicle at any of the properties on the itinerary
  • 25% discount* on a balloon flight in the Serengeti through our preferred balloon partner

Guests booking the Kenya departures will enjoy:

  • Complimentary night game drive at Loisaba Conservancy
  • Complimentary additional 30-minute massage during their stay at Loisaba Tented Camp
  • 50% discount* if booking an exclusive-use vehicle at any of the properties on the itinerary
  • 25% discount* on a balloon flight in the Masai Mara through our preferred balloon partner

Conditions apply and the offer is subject to availability. It is non-combinable with any other offer and only valid during a SkySafari experience booked over the stated period.

*Please note that exclusive use vehicle and balloon discounts are discounted based on the published rack rate of the operators.

New Sky Team

SkySafari welcomes new sales and marketing team

SkySafari is delighted to announce three new team members set to bring a wealth of experience that will serve to enhance the service and customer care offered to guests and travel industry partners.

Tasnim Mamuji has taken on the role of Business Development Manager for the International Market. Serving as the Business Development Manager for the international market at SkySafari, her core responsibility entails enhancing the company’s global presence and fostering revenue growth. This includes the identification of new business prospects and nurturing relationships with pivotal partners worldwide.

Commenting on the SkySafari experience, Tasnim underlines the unwavering commitment to excellence and consistent delivery of exceptional services and results. Moreover, the comprehensive package offering makes it truly stand out in the industry.

Patrick Makundi is the Business Development Manager for Tanzania. His responsibilities encompass strategically identifying and nurturing new business prospects, establishing and strengthening pivotal relationships with key stakeholders, and overseeing the seamless execution of service delivery through our network of partners in Tanzania.

Patrick highlights that the SkySafari product is a revolutionary tool in the industry, providing unmatched convenience and time savings. It transforms East African Safari by significantly reducing travel times, allowing our clients to spend more time enjoying our experiences and activities.

Diana C Lang’at has taken on the role of Business Development Manager for Kenya & Pan African DMC’s. Diana’s responsibilities include identifying and developing new business opportunities, building strong relationships with key stakeholders, and contributing to the successful execution of service delivery amongst our partners within Kenya and the larger Pan African Networks.

When talking about SkySafri, Diana highlights two words; Luxury and Lifestyle. SkySafari guests get to experience seamless safaris within Kenya and Tanzania. These safaris have been excellently curated, tailor made, and personalized to suit their needs.

Gourmet Sky

Indulge in elevated culinary experiences during your SkySafari adventure

Guests embarking on a SkySafari adventure and staying at Elewana Collection properties will enjoy a culinary journey that celebrates the diverse flavours of East African cuisine while prioritising local, sustainably sourced ingredients. Meals at most properties are served buffet-style during lunchtime and a la carte for evening dining. Menus have been crafted from fresh, seasonal ingredients sourced from local farmers, ensuring a farm-to-table experience that supports both the environment and the community. The Elewana culinary team continually innovates, introducing new dishes that showcase the region’s flavours, including Swahili-inspired options in Kenya. Dining experiences are elevated with “in the bush” and “under the stars” venues, where live fire cooking adds a unique touch to the culinary journey.


Flying High Chef

Pastry Chef Brian at Tortilis Camp shares his inspiring journey into the profession

We sat down with Pastry Chef Brian at Tortilis Camp to learn more about his journey into the profession. Despite facing adversity as a deaf and non-speaking individual, his unwavering passion for food and football has propelled him to become one of the camp’s top pastry chefs since joining in 2017. In addition to his passion for food, Brian is also an avid football player. He loves nothing more than getting out onto the pitch with his colleagues after a long day in the kitchen. His story is a testament to resilience, determination, and the boundless possibilities that arise from pursuing one’s passions.

How did you decide to become a chef? What has your chef’s journey been?

My passion started a long time ago when I was young, selling boiled eggs and sausages in my community. It was then that I learned about the opportunity to work in the hotel industry as a chef, so I decided to join the Karen Institute for the Deaf and pursue a degree in Food and Beverage. I studied from Jan 2015 to November 2016 and after taking my exams, I began an internship with Tortilis camp and was subsequently hired to become part of the team.

What are some of your favourite dishes to make for guests?

I love making tiramisu, cheesecake, caramel sauce, black forest cake and bakery items such as breads, rolls, etc. These are some of the pastry items that I make with ease, and really enjoy creating for guests.

How do you create new dishes? What is your thought process?

I research pastry recipes online and Chef Nicky is also a big inspiration for me! I also learn a lot by watching YouTube videos. Being a young, deaf person, I love to explore and come up with new ideas by myself by researching and studying new dishes.

What are your own favourite dishes from childhood?

Growing up my favourite food was chicken and I love it prepared any way, whether its grilled, boiled or fried! I also really enjoy samosas.

What do you love about your job?

My job is the driving force in my life, and of course, the source of my livelihood. Being deaf, I am able to work alongside my hearing colleagues and teach them new tactics and share ideas.

Anything else you’d like to share with us that inspires you as a Chef?

As a deaf person, I wish to break the barriers and change people’s perspectives that a deaf person can become a chef. I would love to empower and encourage young deaf people who are passionate about food and beverage and inspire them to pursue their dream, because their dreams are valid.

Recipes from Sky

Bring home the flavours of East Africa

We invite you to transport the essence of your thrilling SkySafari holiday to the comfort of your own home by recreating the culinary delights of some of the dishes offered on menus at Elewana Collection properties. These delicious recipes incorporate the aromatic spices of East African cuisine with the freshness of locally sourced ingredients. Each dish tells a story of inspirational journey and the vibrant cultures that call East Africa home.


Chicken Tikka and Mango Chutney

For Chicken Tikka: For Mango Chutney
  • 500g boneless chicken, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger garlic paste
  • 1 tablespoon lemon juice
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • Salt, to taste
  • Cooking oil, for grilling
  • 2 ripe mangoes, peeled and diced
  • 1/4 cup white vinegar
  • 1/4 cup brown sugar
  • 1 small onion, finely chopped
  • 1 teaspoon ginger, grated
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • Salt, to taste

Prepare Chicken Tikka:

  1. In a bowl, combine yogurt, ginger garlic paste, lemon juice, ground coriander, ground cumin, turmeric powder, paprika, garam masala, and salt to taste.
  2. Add the chicken pieces to the marinade, coating them evenly. Cover and refrigerate for at least 1 hour, or preferably overnight.
  3. Preheat the grill or grill pan over medium-high heat. Thread the marinated chicken onto skewers.
  4. Grill the chicken skewers for about 8-10 minutes, turning occasionally, until cooked through and slightly charred. Remove from heat and set aside.

Prepare Mango Chutney:

  1. In a saucepan, combine diced mangoes, white vinegar, brown sugar, chopped onion, grated ginger, mustard seeds, ground cumin, chili powder, and salt to taste.
  2. Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally, until the mangoes are soft, and the chutney has thickened.
  3. Remove from heat and let the chutney cool. Transfer to a sterilized jar or container.


  • Place a chapatti on a serving plate.
  • Spread a generous amount of mango chutney over the chapatti.
  • Top with grilled chicken tikka pieces.
  • Optionally, garnish with chopped cilantro or mint leaves for added freshness.
  • Top with yogurt


In East Africa, chapatis are often served as a breakfast food, but can be enjoyed at any time of day.

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 Tablespoons olive oil
  • 100g Melted Butter
  • ¾ cup water or as needed


  • In a large bowl, stir together the all-purpose flour and salt.
  • Use a wooden spoon to stir in the olive oil and enough water to make soft dough that is elastic but not sticky.
  • Knead the dough on a lightly floured surface until it is smooth.
  • Divide into 4 parts or more if you want smaller breads.
  • Roll each piece into a ball and leave to rest for a few minutes.
  • On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until round and thin, like a tortilla.
  • Then Brush the melted butter over them with a pastry brush of a spoon.
  • Roll up tight, into a sausage and then roll the sausage into a spiral and roll out into a circle again, this method helps create the flaky unique chapati layers.
  • Heat a skillet until hot, and grease lightly.
  • Cook chapatis one at a time until the top begins to bubble, and underside forms brown spots (about 30 seconds).
  • Flip and cook the other side.

Prepare Rooibos Poached Pear:

  • In a large saucepan, bring water to a boil. Remove from heat and add rooibos tea bags, sugar, cinnamon stick, cloves, and cardamom pods.
    Stir until the sugar dissolves, then return to medium heat.
  • Add the pear halves and vanilla extract. Allow the mixture to simmer gently for about 15-20 minutes or until the pears are tender but still hold their shape.
  • Once poached, remove the pears from the liquid and set aside. Discard the spices and tea bags.
  • Let the poaching liquid reduce to a syrup and then cool slightly. Then strain the liquid to remove any residue.

Prepare Chai Masala Panna Cotta:

  • In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
  • Remove from heat and add chai tea bags or loose chai tea. Steep for 10-15 minutes to infuse the flavours. Remove the tea bags or strain out the loose tea.
  • In a small bowl, sprinkle gelatine over cold water. Let it sit for about 5 minutes to bloom.
  • Warm the infused cream mixture over low heat. Once warmed, add the bloomed gelatine mixture and stir until completely dissolved.
  • Remove from heat and stir in vanilla extract.
  • Then pour carefully into moulds and let set in the fridge for 6 hours.


  • Once set, remove the dishes from the refrigerator.
  • Cut poached pears and arrange on top or next to the panna cotta and use the reduced syrup to pour over the top.


East Africa Safari