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.
Hanni Aston, Chris’s late mother, was, by all accounts, a renowned cook. Elderly friends of mine, who also once knew Hanni well, have all told me as much.
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.
The Elephant Café wins Best New Restaurant Award + Recipe: Munkoyo Panna Cotta with Seasonal Strawberries & Baby Meringues
The nomination came as such a surprise. I’d neither heard of the Zambia Hospitality Awards (ZHA), nor expected any sort of recognition for The Elephant Café because we were still so new.
When I’m introduced to a new indigenous ingredient, I experience a similar reaction to that of a prospector unearthing a new mineral deposit. My eyes alight. I examine and prod and my fingertips tingle.
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.