On March 8, 2017, Vanity Fair Italia published a story I wrote on my life in Zambia. Many of my followers have written to me requesting I publish the original, before it was translated into Italian.
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.
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 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.