I realized just how insignificant I was in this world when Zimbabwean mycologist, Cathy Sharp, held a course about fungi on our farm last weekend.
Karen Blixen wrote in her classic memoir, Out of Africa, “There is a particular happiness in giving a man whom you like very much good food that you have cooked yourself.
“As soon as you start the process of drying Nsumo fruit,” Adelina Banda tells me on our drive back from Dambwa market in Livingstone on Wednesday, “it rains.
by Ezra Pound
I am a grave poetic hen
That lays poetic eggs
And to enhance my temperament
A little quiet begs.
We make the yolk philosophy,
True beauty the albumen.
The seed for this recipe was sown by Chris after he asked me when I was going to make ravioli using Mongongo nuts.
I’ve been busy opening a new food production and services company called SavannaBel – Bush Gourmet here in Livingstone, and my first customer happens to be The Elephant Café.