Before I set about making my first-ever pho, I learned that the depth of flavour, its intense colour and clarity, is all in the making of the broth.
The language of food echoes through the generations in rural Zambia.
There’s a malady, I believe, that is connected to the spirit. Not to the brain, not to the body. It’s a malady that envelops you, unfathomable, and in the moment, unfixable.
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.
Anaïs Nin once wrote that “each friend represents a world in us, a world possibly not born until they arrive, and it is only by this meeting that a new world is born.
One of my most important considerations when developing recipes in the Upper Zambezi Valley is the weather. For nine months of the year it’s hot, with October being the hottest month of all.