We’ve had the wettest summer since I arrived in Livingstone four years ago. More rain fell in January than the whole of the green season last year.
The Elephant Café wins Best New Restaurant Award + Recipe: Munkoyo Panna Cotta with Seasonal Strawberries & Baby Meringues
The nomination came as such a surprise. I’d neither heard of the Zambia Hospitality Awards (ZHA), nor expected any sort of recognition for The Elephant Café because we were still so new.
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 day I discovered that so many flowers were edible transformed how I prepared and presented my food. Edible flowers not only bring color and texture to a dish, but also flavor and scent.
An unexpected byproduct from my partnership in The Elephant Café landed on the farm — and, more importantly, in my vegetable garden — last month.
Our guava season has ended, and what a season it was. For the first time ever, hardly a guava was stung by pests and we had more fruit than we knew what to do with.