When foraging it's a race between us and the wild animals as to who gets to the marula fruit first! When preserving marulas, we hang them overnight after boiling the fruit in water until they are soft and almost falling apart.
Baskets and buckets of mungomba, or wild sourplum, gathered by the community foragers living on and around our farm, for use in my bush gourmet cuisine.
Bundles of dried musika, or tamarind, being sold in Livingstone's Dambwa market. Tamarind trees are native to southern Africa and grow along the Zambezi River.
“The natural world, when studied and magnified, reminds us over and over that it is an effective antidote to pain, and it’s a necessary distraction from the horror stories unfolding around the world.” - Annabel Hughes Aston