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.
Once again I was commissioned by The Cook’s Cook magazine in the United States to write a feature article, this time on The Elephant Café.
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.
“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.
The seed for this recipe was sown by Chris after he asked me when I was going to make ravioli using Mongongo nuts.
The first florentine I ever made was at my English cookery school back in the early 1980s.