“Is It Really Kosher?” — Answering the 7 Questions We Get Most

Skepticism is healthy. Here are the questions our most careful guests ask before booking — and our straight answers.

We’ll say something most travel companies won’t: you should be skeptical. “Kosher” is the easiest word in travel to print and the hardest to deliver five hundred kilometers from the nearest beis din. The guests we respect most arrive with a list of pointed questions. Here are the seven we hear most often, answered the way we’d want them answered for our own families.

1. Who actually supervises the food?

Supervision is matched to the trip rather than one-size-fits-all. Larger programs travel with dedicated supervision; smaller private groups often build the arrangement around our experienced kosher chef — and some families choose to take a hands-on role in the hashgacha themselves, which we welcome. Sourcing happens under the established South African hechsherim (here’s who they are and what they cover), and the on-trip system — dedicated equipment, sealed supplies, separation, vegetable checking — is described step by step in our bush kitchen guide. Ask us what the setup would be for your dates, and bring your rav into that conversation if you’d like.

2. Is the lodge kitchen kashered, or do you just “keep things separate”?

Physical separation, not theoretical. Depending on the property, the kosher operation runs either in a properly kashered section of the kitchen or — most often — on entirely dedicated equipment that travels with the program and touches nothing else. “We wiped it down” is not in our vocabulary.

3. What standard is the meat? What about chalav Yisrael, pas Yisrael, bishul Yisrael?

South Africa’s kosher meat supply is well-certified and the supply chain supports high standards — but the operative word is supply chain: everything is purchased before the trip. Declare your standards at booking (we ask, but tell us even if we somehow don’t) and the program is built to them. Surprises in either direction help no one.

4. How does Shabbat actually work out there?

In more detail than this page can hold — which is why Shabbat on safari has its own guide. The short version: lodges are compact, arrangements (warming, lights, keys, carrying) are made in advance with halachic guidance, and Shabbat in the bush routinely beats the leopard as trip highlight.

5. What happens when something goes wrong — a broken seal, a delivery that didn’t arrive?

The same thing that happens in any serious kashrut operation: the questionable item doesn’t get served. The menu flexes; the standard doesn’t. Bush kitchens always carry redundancy in sealed staples precisely because the nearest replacement is a day away. This is also why improvised, do-it-yourself kosher travel in remote areas goes wrong — there’s no slack in a one-cooler plan.

6. Can I bring my own rav into the conversation?

Please do. We’d rather spend an hour on the phone with your posek before booking than have you spend the trip uneasy. Guests’ rabbanim have shaped real decisions on our programs — that’s a feature of the system, not a challenge to it.

7. Why should I believe any of this?

Because we’ve shown you the machinery instead of asking for trust. Read the kitchen guide. Read the Shabbat guide. Then ask us the question we haven’t answered here — and ask it as sharply as you like. Guests who grill us before booking become the guests who send their friends.

The bottom line

A kosher safari is not “a safari with kosher-style food.” It’s a kashrut operation that happens to have lions outside. If a company can’t explain its system at the level of detail on this page, keep asking — or ask us.

Bring us your hardest question →

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Frequently asked questions

Is kosher certification even possible in the bush? On-site supervision is how kashrut has always worked beyond community infrastructure — the bush is a logistics challenge, not a halachic impossibility.

Do you accommodate guests with stricter standards than the group? With notice, almost always — from mehadrin sourcing to individual sealed meals where that’s the right answer.

What if I keep kosher but my travel companions don’t? Easily handled — kosher programs welcome everyone at the same table; the standard simply applies to everything served.