Chris and I are shortly off to Amalfi in Italy.
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.
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.