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.
Indigenous food and wild edibles, on the whole, are packed with goodness. It’s one of the many benefits of eating locally, and one that encourages me to keep on experimenting in the kitchen.
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.
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.
