Produced, scripted, filmed and edited by Natalie and Mikkel Becker-Aakervik from Thought Leader Global Media in collaboration with Chapter One and Turkish Airlines.
Free range and fresh in Zaina’s kitchen
Sustainability is core to the Zaina brand and that ethos extends to its culinary offerings. Chef Jove Ansah, Executive Chef at Zaina Lodge displays a clear passion and love for his work and embraces these values in the dishes he literally ‘dreams up.’
We have a Nomadic farm not too far away from here that we get freshly squeezed milk directly from the cows to process for yoghurts for the breakfast service.
Chef Jove Ansah
Executive Chef
Zaina Lodge
His ingredients are fresh and locally sourced from local markets and passing Nomadic farmers and you can savour a meal at Zaina Lodge knowing that the contents are pretty much free range and organic.
Inspired by his mother’s traditional Ghanaian dishes while growing up, his vision is to infuse popular local fare with a global twist, so it’s no surprise that the popular Ghanain dish Jollof rice receives an accompaniment of Scottish egg in Chef Jove’s kitchen.
