Collaborating Through the Language of Food

The language of food echoes through the generations in rural Zambia. Many of the people with whom I’ve worked — men and women from different tribes in the south, the east, the west — repeat stories, or recall memories, about growing or cooking or foraging or preserving wild and indigenous food while growing up in a village far from any urban centre.

A Food Safari + Shakshuka

Tomorrow I fly up to Mfuwe in Zambia’s eastern province to introduce my bush gourmet cuisine to Norman Carr Safaris’ five-star lodges and bush camps in South Luangwa and Liuwa Plains. I will be away for six weeks, training chefs, assessing vegetable and community gardens, and redesigning menus to ensure they are as local and sustainable as possible.

Lusala … a Wild Root That Makes a Killer Vichyssoise

Lusala roots — hairy, weathered, and arthritic-looking, like an old man’s fingers — aren’t the most enticing wild edible I’ve set my eyes on. They are, however, versatile, healthy, and a perfect substitute for potatoes, which we don’t grow here because Chris farms tobacco and the two don’t mix for fear of viral cross-infection.

Zimbabwe – Taking a Step without Feet

A couple of days after the military placed Robert Mugabe and his family under house arrest, and it appeared that he would likely have to step down as Zimbabwe’s president, I received the following message from a nutritional therapist with whom I am working in South Africa: “Hi Annabel … are you quite stressed? Your adrenals are reacting highly.