On our farm in the Zambezi Valley, Chris and I eat what we grow in our garden and we eat wild and indigenous food. We support our local food producers as much as we are able, and we do our best not to be wasteful. We are forever improvising or “making a plan”, a truism common throughout southern Africa. We recycle where we can, and we fix what is broken.

Living simply, as we do, forces one to slow right down. It makes you observant and keeps you mindful. Neither of us pretends it isn’t tough at times. Lightning blows up electrics, we’re stung or bitten, dust storms blanket the furniture and scatter leaves throughout the house. Just try preparing dinner beneath a light swarming with little black stink bugs or flying ants.

“Sufficiency doesn’t mean we shouldn’t strive or aspire. Sufficiency is an act of generating, distinguishing, making known to ourselves the power and presence of our existing resources, and our inner resources.” – Lynne Twist



Singular flavours unique to the ecology in which the food is foraged.

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Organic fruits and vegetables grown and harvested from our own garden.

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Indigenous dried ingredients sold in native markets throughout Zambia.

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Fruits and vegetables grown commercially on our farm for sale in Livingstone.

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Today, every wild ingredient I use in my bush gourmet cuisine has sustained not only the San people, but native tribes throughout southern Africa, since the beginning of time.