When I’m introduced to a new indigenous ingredient, I experience a similar reaction to that of a prospector unearthing a new mineral deposit. My eyes alight. I examine and prod and my fingertips tingle.
The pounds I gained on our foodie holiday in Ireland and England disappeared fast as a result of the speed with which I hit the ground running on my return to Livingstone.
When The Cook’s Cook magazine in the United States asked me to contribute a feature story to its GREAT OUTDOORS issue, I was unaware then that this commission — one that had followed many before it ̵
Chris and I have left the farm to travel to Ireland and England for a much-needed break. We’ll be eating our way around both countries, gathering inspiration as we travel from place to place.
Wild sourplums, or mungomba, as the Tonga people call them, taste like pucker maraschino cherries infused with almond.
