The Head Chef at Pumulani by Robin Pope Safaris lets us in on how to make moreish, mouth-watering Macadamia Nut Pies.

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Macadamia nut pies just out of the oven © Robin Pope Safaris

When staying with Robin Pope Safaris at Pumulani on Lake Malawi, you can do as little or as much as you choose. From adrenaline pumping water sports, like water skiing and fun tubing, to lazing around on the private beach with a cocktail in hand or cruising on the hand-crafted dhow at sunset – there is something for everyone!

Regardless of how active you choose to be, it’s not difficult to work up an appetite. With their delicious offerings, Head Chef Frank and his team in the kitchen make sure you are never hungry!

Before learning how to make his Macadamia Nut Pies, here is a little bit about Frank…

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Frank, Head Chef of Pumulani © Robin Pope Safaris

Frank grew up in the Kasankha area with his parents and four siblings. His ambition to become a chef started when he was very young and inspired by his father who has been a chef in the Monkey Bay area for many years.

Frank has been working at Pumulani for four years and raised through the ranks rapidly due to his willingness to learn and his passion for the kitchen. His on-the-job training got him to where he is today – Head of the Kitchen Department.

His Macadamia Nut Pie using locally sourced macadamia nuts is a real hit with the guests and he has been kind enough to share it with us:

Macadamia Nut Pie (makes 12 individual pies)



1 ¼ cups flour
½ tsp baking powder
2 Tbs caster sugar
100g butter, diced


1 Tbs cake flour
1 Tbs Maizena cornflour
1 whole egg
100g butter
250ml syrup
1 tsp vanilla essence
500g macadamia nuts



Sift flour and baking powder into a bowl and then stir in the castor sugar.

Rub in butter until it resembles breadcrumbs. Stir in ¼ cup of cold water and mix to a stiff dough.

Turn onto floured board and knead until smooth.

Roll out and cut into discs to line your muffin tray.

Add roughly chopped macadamia nuts enough to cover the bottom of the muffin tray.


Mix the flour, Maizena and egg (lightly beaten) together.

Heat the butter and syrup until it melts.

Combine it with the flour mixture until you have a smooth batter.

Spoon the batter over the prepared muffin trays.

Bake in the oven for 15 – 20 minutes at 180°C until golden brown.

Serve with homemade ice cream and a caramel drizzle – bon appetite!

Why not contact Robin Pope Safaris about ending off the year with the perfect beach-break.

Robin Pope Safaris
Phone: (Lilongwe) +265 993 504 600
(Lusaka) +260 957 090 441