One slice of Chef Dickson’s pecan pie is never enough!
With the establishment of Kuthengo Camp in the Liwonde National Park, Robin Pope Safaris brought on Chef Dickson Ngwira, a talented and friendly food fundi that loves to create delicious dishes for the camp’s guests.
Chef Dickson plating up his pecan pie © Robin Pope Safaris
From Bartender to Chef
In 1994, Dickson started as a bartender where his love for experimenting started. After four years behind the bar he decided that he wanted to become a chef and set out to study at Hill View in Blantyre where Mrs. Staples taught him how to cook.
While studying, Dickson was working as a cook for his sponsor, Ingrid Turner. After six years, he ventured out to finally work as a professional chef in the hospitality industry. He has worked for many establishments, where he met, worked, and learned from the best, before joining the team at Robin Pope Safaris’ new Kuthengo Camp.
Cooking and learning from Chef Dickson
Standing at five-foot-tall with an infectious laugh, Dickson is full of drive and humility. He has often told his colleagues at Kuthengo Camp that he dreams about food and has a book full of recipes that he has compiled. He is always willing to learn, as well as share his wealth of knowledge with others. Dickson’s true passion lies in teaching aspiring chefs along the way and he shows great pride in doing this.
Chef Dickson’s famous pecan pie recipe
For Dickson, Kuthengo Camp is by far his favourite place to work. He loves to whip up his delicious pecan pie recipe for the different guests that come to visit. Here’s how he does it:
Chef Dickson’s pecan pie © Robin Pope Safaris
1 cup sugar
1 ½ cups syrup
¼ cup butter
1 ½ teaspoons vanilla essence
1 ½ cups pecans, coarsely broken
1 unbaked pie shell
The pecan pie mix is ready to be baked © Robin Pope Safaris
In a saucepan boil sugar, butter and syrup together for 2-3 minutes, set aside to cool slightly.
In a large bowl, beat the eggs and very slowly pour the syrup mixture into the eggs, stir consistently.
Strain mixture to ensure it is lump-free.
Add the pecans to the final mixture.
Pour into the pie shell.
Bake in oven at 180 for 45 – 60 minutes or until set.
Wait for it to cool before serving with cream.
Pecan pie with cream by Chef Dickson © Robin Pope Safaris
Do you want to taste a plate of heaven made by this brilliant chef at Robin Pope Safaris’ new Kuthengo Camp? Contact Robin Pope Safaris.
Robin Pope Safaris
Phone: +265 993 504 600