Wild sourplums, or mungomba, as the Tonga people call them, taste like pucker maraschino cherries infused with almond.
It’s taken me longer than usual to craft this blogpost. In truth, I wasn’t sure where to begin.
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.
I realized just how insignificant I was in this world when Zimbabwean mycologist, Cathy Sharp, held a course about fungi on our farm last weekend.
Three years ago today, I flew out of a desert — Botswana’s Makgadikgadi Salt Pans that reflected so well my own emptiness — and landed on a piece of Africa tucked into the edge of the Zambezi Valley
“What’s in a name? That which we call a [lima bean] by any other name would [taste] as sweet.
