Wild sourplums, or mungomba, as the Tonga people call them, taste like pucker maraschino cherries infused with almond.
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.
September and October for us here in the Zambezi Valley is much like it is for haute couture in Paris: it’s Fashion Week.
Mint and cucumber is a combination that, I recently found out, is as effective in the spa as it is in the kitchen.
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
