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Msafara Launches at Nairobi Tented Camp as ATTA Brings the Travel Industry to Karen
Picture a networking event. Now remove the conference room, the lanyards that refuse to sit straight and the obligatory lukewarm samosas. Replace them with indigenous woodland, a sundowner in hand and a menu that celebrates the flavours of Kenya.
That was Nairobi Tented Camp on the evening of 15 October 2026, when we welcomed more than 70 members of the African Travel & Tourism Association (ATTA®) for an evening of industry connections, conversations about the future of African tourism and the launch of something new on our dining concept Msafara, a partnership of Nairobi Tented Camp with Chef Dennis Ang’ani.
Set among mature trees in Karen, Nairobi Tented Camp provided a fitting backdrop for an evening that brought together two things at the heart of African travel: collaboration and a strong sense of place.
Bringing African Tourism Leaders Together
The evening welcomed ATTA’s leadership team, including CEO Virginia Messina, COO Chris Mears and founder and Honorary President Nigel Vere Nicoll.
Representing Gamewatchers Safaris and Porini Camps were Managing Director Mohanjeet Brar, General Manager – Finance and Commercial Brian Maundu, and Head of Corporate Affairs Esther Mshote, alongside guests from across the travel and tourism industry.
Beyond the introductions and conversations, the gathering offered an opportunity to reflect on the opportunities ahead for African tourism, and what the industry can achieve by working together.
Why Africa Needs a Stronger Collective Voice
One of the evening’s highlights came from Virginia Messina, who challenged guests to consider Africa’s share of international tourism and the opportunity to grow it.
“Globally Africa only gets 5% of international tourists,” she told the gathering. Referring to international travel figures for 2025, she noted that while 1.5 billion people travelled internationally, only 81 million visited Africa.
“Why are regions like Asia Pacific and the Middle East ahead of us when we have so much heritage, so much to share, so many stories to be told?”
It was a question that struck at the heart of the industry’s opportunity. Africa has extraordinary cultural heritage, diverse landscapes, remarkable wildlife and countless stories worth sharing. The challenge is ensuring those stories reach more travellers around the world.
Virginia outlined ATTA’s renewed vision: unlocking the full potential of African tourism globally. Building on its established community, business-to-business connections and trade events, the association aims to strengthen the industry’s competitiveness through research and intelligence, as well as more effective lobbying and advocacy.
“If each of us says these things, it’s not the same as if an organisation like ATTA said it,” she explained. “It’s that power of the collective.”
For an industry made up of destinations, lodges, tour operators, conservation organisations and countless other contributors, the message was a timely one. Collaboration gives individual voices greater reach and helps the continent tell a more compelling, coordinated story to the world.
And what better place to continue that conversation than somewhere designed to bring people closer to Kenya’s natural surroundings?
Introducing Msafara: A Fresh Take on Kenyan Cuisine
The evening also marked the launch of Msafara, a new dining experience at Nairobi Tented Camp, developed in partnership between Gamewatchers Safaris and Embark Dining.
Rooted in Kenyan ingredients and culinary traditions, Msafara brings a contemporary approach to the table, combining familiar flavours with creative techniques and thoughtful presentation.
The idea is not to leave Kenyan cuisine behind, but to explore what else it can become when local ingredients meet fresh culinary perspectives.
Speaking at the launch, Chef Dennis Ang’ani explained the thinking behind the menu:
“We want to focus on bridging African and Kenyan ingredients, but with a little bit of superior technique. Part of what you will be tasting today comes from bits and pieces of what we have been trying to do, so we decided to have a four-canapé menu for you.”
The result was a tasting experience that took recognisable ingredients and gave guests a new way to encounter them.
From Mukimo to Ugali: A Menu with a Kenyan Twist
The launch menu drew inspiration from familiar ingredients and dishes, reimagining them through unexpected combinations and contemporary presentation.
Guests sampled four savoury canapés, followed by a dessert that challenged a few assumptions about what belongs at the end of a meal.
The evening’s culinary showcase also featured Brown’s Cheese, whose participation added another dimension to the celebration of food and craftsmanship. Their showcase complemented the spirit of the event, bringing together different expressions of culinary creativity alongside Msafara’s contemporary take on Kenyan cuisine.
The menu featured:
- Mukimo balls with muratina sauce – a familiar Kenyan favourite presented in bite-sized form, paired with a sauce made from muratina.
- White snapper croquette with mango and coconut sauce – bringing together fish, tropical fruit and creamy coconut flavours.
- Papaya croquette with smoked papaya sauce – giving papaya a savoury twist, with a smoky accompaniment.
- Beetroot chapo with chicken cooked in tare sauce – an inventive pairing of beetroot-infused chapati and chicken.
- Ugali and spinach dessert – an unexpected finale that put two familiar ingredients in an entirely different context.
Yes, ugali and spinach for dessert. If that makes you pause for a moment. you’re not alone. It’s also a good example of what Msafara sets out to do: encourage curiosity about Kenyan ingredients and invite guests to experience them differently.
Because sometimes the most interesting conversations at a dinner table begin with one question: “Wait, what’s in this?”
Sundowners and Conversations Under the Trees
As the sun set over the woodland, guests continued networking over sundowners, with pairings from our partners Dion Wines and Procera Gin.
The relaxed setting offered a welcome change from the usual business-event format, giving industry colleagues the chance to exchange ideas, reconnect and make new connections in a natural setting.
A big thank you to Dion Wines and Procera Gin for being part of the evening, and to ATTA and all the guests who joined us at Nairobi Tented Camp.
Experience Msafara at Nairobi Tented Camp
The launch evening offered a first taste of what’s to come. From 5 November 2026, Msafara will be available to guests staying at Nairobi Tented Camp for a small supplement, from Thursday to Sunday.
The dining experience will be available during the following hours:
- Breakfast: 7 am–11 am
- Lunch: 12 pm–3 pm
- High tea: 4 pm–5:30 pm
Located in Karen, Nairobi Tented Camp offers a distinctive woodland escape within the city. Its nine en-suite tents sit among mature trees and birdlife, giving guests a chance to slow down and reconnect with nature without travelling far from Nairobi’s urban attractions.
The camp is also conveniently located for visits to Nairobi National Park, the Giraffe Centre and the David Sheldrick Wildlife Trust, making it an appealing base for travellers looking to combine a city stay with wildlife experiences.
With Msafara, that experience now comes with another reason to linger a little longer at the table.
To add Msafara to your stay, contact info@gamewatchers.com
A New Chapter for Nairobi Tented Camp
From conversations about the future of African tourism to a menu celebrating the possibilities of Kenyan cuisine, the evening brought together the spirit of collaboration and the pleasure of discovering something new.
We thank ATTA, its leadership team, everyone who joined us, our partners Dion Wines and Procera Gin, and the teams at Gamewatchers Safaris, Nairobi Tented Camp and Embark Dining who helped bring the evening to life.
We look forward to welcoming more guests to Nairobi Tented Camp to discover Msafara for themselves.
Come for the woodland setting. Stay for the flavours. And perhaps keep an open mind about dessert.
Posted 19th October 2026
By Ivy Vuguza
