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.
It’s that time of year. August. Late winter on our edge of the Zambezi escarpment. When the earth heats up; when the seeds go wild. My garden is coming into its annual climax and my heart is happy.
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.