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.
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.
The wild edibles and indigenous food with which I create my bush gourmet cuisine is a bridge into a Zambia few are fortunate to witness. It’s a bridge to understanding both Zambia’s people and its terroir.