In the short time since I met Kate Wilson, creator of the globally-recognised jewellery brand, Mulberry Mongoose, we’ve come to know one another a little better mostly over drinks, be it under a fading magenta sky
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.
I’ve just been on a voyage of discovery. And adventure. And collaboration. I’ve travelled some 1,000 kilometres northeast, another 1,200 kilometres west, and finally, 500 kilometres back home to Livingstone.
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.
Much gratitude to Food & Home Entertaining magazine in South Africa for this terrific feature on The Elephant Café and my bush gourmet cuisine.
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