My approach to food is rooted in the idea of sufficiency: that what we need already exists, in the land around us and within ourselves.
Shaped by time in the United States and by working alongside San communities in Southern Africa, my cooking brings together wild edibles, indigenous ingredients and seasonal produce. I call this bush gourmet—a way of cooking that is grounded in respect, guided by place and centred on sharing.
A Hot & Wild Panforte from the Hot & Wild Zambezi Valley!
A festive Wild Panforte recipe inspired by traditional Tuscan baking, featuring bush-harvested fruits, mongongo nuts, preserved citrus and warming spices from Zambia’s upper Zambezi Valley.
Creamy Fish Chowder with Fennel & Peas
From smoked fish pâté to creamy chowder, these fresh tilapia recipes highlight the sweet, delicate flavour of locally farmed Zambezi bream and the beauty of seasonal cooking.
Baobab za’atar
SavannaBel’s Baobab Za’atar — an aromatic blend of dried thyme, toasted sesame seeds, and tangy baobab powder, creating a bright, citrusy seasoning with a uniquely African character. Nutty, earthy and full of flavour.
Savannabel’s Baba Ganoush
SavannaBel’s Baba Ganoush — smoky roasted eggplant blended with tahini, fresh lemon juice, garlic, olive oil, and fragrant herbs for a rich, silky Middle Eastern dip.