“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 

We are proud to be participating in this year’s Food For Change event, with Relais & Châteaux and Slow Food International. And we have created an exciting climate-friendly six-course Zambian Tasting Menu using seasonal and local ingredients.

Discover more about the campaign in this article from Relais & Châteaux here, as we come together to protect our environment and local heritage through cuisine.

Take a look below at our special menu, including details on where we source our produce from. As always, all 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.

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

Baobab Royal Chundu

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

Community2

Where Our Products Are Sourced From:

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 Eastwood Farm  – Local Farmer

Zambian Banana Split with Village Peanut Ice Cream or / Millet Porridge, Oat Crumble & Vanilla Ice Cream

Products Sourced From:
 Banana from Livingstone Fruit Farm
 Peanut from local Community farm
 Millet from Local Markets
 Dairy from Eastwood Farm – Local Farmer
 Eggs from Ickenham Farm – Chris Hopes