Wilder by

A chef at Kuthengo Camp shares his secrets

Recreate Dickson's fabulous Pecan Pie

Dickson

Published on

29 Aug 2018

Updated on

25 Apr 2025

Dicksons Pecan Pie Kuthengo Camp In Malawi

Maybe you're heading out to Kuthengo Camp on a Malawi holiday and are wondering what the food will be like? Or perhaps you've just returned and don't want the delicious dishes you've been enjoying to fade into distant memory just yet. Well good news guys and girls, we've persuaded Kuthengo chef Dickson Ngwira to spill the beans on one of his guest's favourite dishes so you can recreate it at home.

Actually it's not beans. It's pie!

Dickson's Pecan Pie

Ingredients

1 Cup sugar

1 ½ cups of syrup

4 eggs

¼ cup butter

1 ½ teaspoons Vanilla essence

1 ½ cups pecans coarsely broken

1 unbaked pie shell

Dickson Baking Up A Storm At Kuthengo — Beating the eggs

Dickson Cooks Pecan Pie At Kuthengo — Mixing it all together

Adding The Pecans To The Pie At Kuthengo — Adding the pecans

Method

1. In a saucepan boil sugar, butter and syrup together for 2-3 minutes, set aside to cool slightly

2. In a large bowl, beat the eggs and very slowly pour the syrup mixture into the eggs, stir consistently

3. Strain mixture to ensure it is lump free

4. Add the Pecans to the final mixture

5. Pour into the pie shell

6. Bake in oven at 180 for 45-60 minutes or until set

7. Serve with cream

8. Enjoy

Getting Ready To Bake Pecan Pie At Kuthengo — Into the pie shell

The Pie Goes Into The Oven At Kuthengo — And into the oven

Serving Up The Pecan Pie At Kuthengo — Serving the finished result

And if your finished result looks anything like this, we know you'll be enjoying every mouthful!

Pecan Pie Best Enjoyed With Cream At Kuthengo — Best enjoyed with cream!

Chef Dickson Ngwira

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, he 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 chef in the hospitality industry.

He has worked for many establishments such as Demon guest house, Sun and Sand - where he met and worked with an Indian gentleman by the name of Daz who taught him how to cook Indian food, Danforth Yachting, Blue Zebra and at present Kuthengo camp for Robin Pope Safaris.

Standing at 5-foot-tall with an infectious laugh, Dickson is full of passion and drive. He often says that he dreams about food and has a book full of recipes that he has compiled.

He is always willing to learn from others which shows his humility and he is just as willing to teach. Dickson’s true passion lies in teaching aspiring chefs along the way and shows great pride in this.

Dickson has said that Kuthengo Camp is by far his favourite place to work and loves to meet the guests that come in.