“The food we put on our plates plays an even larger role in climate change than the cars we buy.” – Slow Food founder, Carlo Petrini
For this year’s Food For Change event, with Relais & Châteaux and Slow Food International, the team at Royal Chundu, on the banks of the Zambezi River in Zambia, created a special climate-friendly six-course Zambian Tasting Menu, using seasonal and local ingredients.
Below is a look at both the dishes and details on where the produce was sourced, as described in their blog.
“As always,” the lodge says, “all of our fresh supplies are sourced from within a 3 km radius of the lodge as much as possible to minimise the carbon footprint, provide income for the local community and farmers and deliver the freshest tastes to guests.”
In this way, they show how to use the slow food approach to cooking to help protect the environment and local heritage, while delighting guests with a unique and delicious gastronomic weekend.
Climate-friendly Cuisine
Zambian Six Course Tasting Menu
“Mawuyu” Baobab Fruit Cocktail ~ Zambia’s first Pina Colada
Chicken Liver Mousse with Wild Spinach Velouté with Tomato Chutney & Cassava Bread
or
Freshwater Crayfish (“Yabbies”) with Bean Velouté
Pan-fried Zambezi Bream in an Aniseed Fish Broth on a Kapenta Visashi
Palate Cleanser:
“Ichisongole” Monkey Orange Sorbet or Calabash Lime & Mint Sorbet
“Our Zambian Bush Feast”
Wild Quail with Vinkubala Crust served on Creamed, Horseradish Pearl Barley accompanied with
Braised Oxtail Tortellini, Fried Bondwe, sweet potato leaves Wild Zambian Mushrooms & Lusala
Zambian Banana Split, with Village Peanut Ice-Cream
or
Millet Porridge, Oat Crumble & Vanilla Ice-Cream
For the Vegetarians…
Zambian Six Course Tasting Menu
“Mawuyu” Baobab Fruit Cocktail
Mushroom Mousse with Wild Spinach Velouté with Tomato Chutney & Cassava Bread
or
Bean Velouté
Pumpkin Ravioli on sautéd sweet potato leaves, burnt sage, butter sauce
Palate Cleanser:
“Ichisongole” Monkey Orange Sorbet or Calabash Lime & Mint Sorbet
“Our Zambian Bush Feast”
Smoked Aubergine served on creamed, Horseradish Mongu Rice Barley, accompanied with Riccota
Tortellini, Fried Bondwe, Wild Zambian Mushrooms & Lusala
Zambian Banana Split, with Village Peanut Ice-Cream
or
Millet Porridge, Oat Crumble & Vanilla Ice-Cream
The Origins
Apertif: “Mubuyu” Baobab Fruit Cocktail
Products Sourced From:
Baobab fruit from the baobab trees at Royal Chundu and pineapple from Livingstone fruit farm.
Chicken Liver Mousse / Mushroom Mousse, with Wild Spinach Velouté with Tomato Chutney & Cassava Bread, or Bean Velouté
Products Sourced From:
Chicken liver from Zambezi Nkuku Farm Livingstone 30km
Wild spinach and homemade tomato chutney made from tomato from the local community garden
Dried bean from the local market
Cassava flour from local markets 30km away
Pan-fried Zambezi Bream in an Aniseed Fish Broth on a Kapenta Visashi or / Pumpkin Ravioli on sautéd sweet potato leaves, burnt sage and butter sauce
Products Sourced From:
Zambezi bream caught from the Zambezi river (Pharyngochromis acuticeps)
Kapenta (Similar to white bait) – bought dried at local markets
Okra from the local community garden
Bondwe and sweet potato leaves from the lodge garden
Sage from the Muchenje Farm
Palate Cleanser
Products Sourced From:
“Ichisongole” Monkey Orange from the forest around the lodge (Seasonal)
“Malaka” Calabash from the local community garden (Seasonal)
Lime from Muchenje Farm and mint from lodge garden
“Our Zambian Bush Feast”
Products Sourced From:
Wild Quail from Katombora Community School farm
Oxtail from Katombora Community School farm (Barotse cattle)
Aubergine from the local garden
Riccota from Easter Farms – Local Farmer
Zambian Banana Split with Village Peanut Ice Cream or / Millet Porridge, Oat Crumble & Vanilla Ice Cream
Products Sourced From:
Banana and oats from Livingstone Fruit Farm
Peanut from local Community farm
Millet from Local Markets
Dairy from Easter Farms – Local Farmer
Eggs from Ickenham Farm – Chris Hopes
