The only noise that distracted us during our short stay at La Rochelle Country House in Zimbabwe’s eastern highlands was that made by the birds.
It’s that time of year. August. Late winter on our edge of the Zambezi escarpment. When the earth heats up; when the seeds go wild. My garden is coming into its annual climax and my heart is happy.
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.
Much gratitude to Food & Home Entertaining magazine in South Africa for this terrific feature on The Elephant Café and my bush gourmet cuisine.
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.