A gorgeous display of community-grown tomatoes in the orderly, covered Kalabo market in western Province.
An eye-opening display of wild mushrooms in Mongo market in Western Province, which included Kalahari Truffles.
A typical market scene at Dambwa Market. In the foreground are wild munkoyo roots which I turn into a panna cotta for my bush gourmet cuisine.
A selection of indigenous beans being soaked and washed at Time + Tide's Mchenja Camp on the banks of the South Luangwa River.
Chef Alice showcasing the bush muesli, made partly with fire-roasted corn kernels and dried sorghum seeds, for Time + Tide's Chinzombo Lodge in South Luangwa.
Finger millet, or nzembwe, has become my go-to gluten-free seed, which I use in place of the more expensive, imported quinoa.
Elderly Lozi women in Mongu market in Western Province. Auntie Alice on the right helped me choose the very best produce on my visit.
Dried mbwiila beans, a legume grown in many Zambian gardens, which when soaked, boiled and peeled, make the whitest, creamiest hummus imaginable.
I use much of what is on display at this stand in Livingstone's Dambwa market, including nzembwe on the left, munkoyo roots on the right, masembe on the upper left, and groundnuts at the back.
Masembe, a roughly-cut white corn, is used in the making of the well-known Zambian drink, munkoyo, which I then turn into a panna cotta.
Jeweled Mongu Rice & Nzembwe with Peppery Leaves, Mixed Nuts & Wild Nsumo, accompanying Seared Duck Breast in a Mungomba Marmalade
Indigenous Zambian beans on display during my visit to Mongu market in Western Province.
Mbwiila Hummus with Baobab Dukkah & Melba Toast, a canape created by me for The Elephant Cafe in Livingstone.
Nzembwe, or finger millet, a nutty-flavoured, gluten-free seed that you can eat with or without the shell, on sale at Dambwa market in Livingstone.
Natural Zambian peanut butter, with no preservatives, is one of the tastiest I have ever eaten anywhere in the world.
Native pumpkins on sale at Mongu market in Western province, which I visited while developing recipes for Time + Tide's King Lewanika Lodge in Liuwa Plains.
Red Cabbage Coleslaw with Candied Ginger & Mabele Seeds. The mabele seeds are tiny red sorghum seeds, which I use place of poppy seeds.
Wild sikuswani roots, which are native to Western Province, and taste similar to potatoes. As with lusala, I turned these roots into a vichyssoise.
Time + Tide's Charity Mushokobanji and her Auntie Alice choose sweet potatoes at the Mongu market for King Lewanika Lodge in Liuwa Plains.
These are colloquially referred to as "local beans" by all the Zambians I met in the Mongu market in Western province.
Zam-Mex Bean Salad with Avocado & Feta. All the beans in this dish are indigenous, bought from markets in Mfuwe and Chipata in Eastern Province.
Recipe-testing with nzembwe, or finger millet, while developing dishes for The Elephant Cafe in Livingstone.
