Ever since I started serving homemade ciabatta bread to my Livingstone friends, they have urged me to teach them how to make it.
by Ezra Pound
I am a grave poetic hen
That lays poetic eggs
And to enhance my temperament
A little quiet begs.
We make the yolk philosophy,
True beauty the albumen.
The seed for this recipe was sown by Chris after he asked me when I was going to make ravioli using Mongongo nuts.
I’ve been busy opening a new food production and services company called SavannaBel – Bush Gourmet here in Livingstone, and my first customer happens to be The Elephant Café.
According to The Kenya Settlers’ Cookery Book and Household Guide, which was first published in 1928, there is a TEST FOR MUSHROOMS. I quote: “With mushrooms one cannot be too careful.
Yomar Monsalve, my Michelin-starred new kitchen bestie, and I were back-and-forthing the other day about a dinner I was planning for his farewell from Livingstone, when he announced he’d bring along a “