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Digital Subscriptions > Travel Africa > July-September 2018 (83) > A moveable feast

A moveable feast

How do bush chefs produce such delectable food even in the remotest of camps? On a visit to Lower Zambezi National Park, Laura Griffith-Jones was determined to learn how the food is sourced and cooked — as well as enjoying the myriad culinary experiences on offer in this superb safari destination
Feasting on the Zambezi near Chiawa Camp, while elephant cross the river nearby

Zambia’s Lower Zambezi National Park lay to one side of us and Zimbabwe’s Mana Pools to the other as we gently puttered along the Zambezi, enjoying a serene lunch. We spotted birds and hippo, and kept an eye out for crocs, until at last, a family of elephant came into sight. They dawdled near the river’s edge, then began to wade into the depths towards an island. Soon the adults were in up to their shoulders but our eyes were _xed on the two babies.

Both under a year old, they were fully submerged with the exception of their tiny trunks, which waved and wiggled above the murky water as they snorkelled along. It was a truly amazing spectacle. Equally impressive was the immaculate feast of culinary delights that lay before us — homemade bread rolls, crispy _sh goujons, colourful beetroot and pea salad, and lettuce, tomato and cucumber — all presented in elegant, white dishes. A bottle of sparkling Nederburg lay cooling in an ice bucket, and we sipped some chilled, freshly squeezed orange juice — the ideal antidote to the scorching October sun.

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