Indigenous food and wild edibles, on the whole, are packed with goodness. It’s one of the many benefits of eating locally, and one that encourages me to keep on experimenting in the kitchen.
A new year is a time of promise and hope.
Once again I was commissioned by The Cook’s Cook magazine in the United States to write a feature article, this time on The Elephant Café.
Rachel was an orphan. Her last name is Tembo, which in Swahili means “elephant.
The Elephant Café, in which I am a partner and the Chef de Cuisine, is two months old today. Instead of writing about its story so far, I have chosen instead to compile a slideshow that illustrates it.
Wild sourplums, or mungomba, as the Tonga people call them, taste like pucker maraschino cherries infused with almond.