Food and the study of it have long been an interest of mine. Over the decade, I have departed from the restaurant frolics of years and taken refuge in my kitchen. It has become one of my principal obsessions.
I spend hours and days reading cookbooks, researching, watching shows and rattling around pots and pans.
More recently, I have become very keen on researching different ingredients, where they originated from, and the techniques used to utilise them in various cultures around the world. As the pandemic set in and there were fewer ingredients readily available - I started trying to develop dishes using techniques from other cultures but from the staples that were nearly always available. Following the lead of the great chef Jacques Pépin, I wanted to create dishes that were simple, affordable and delicious.
I make it a point to purchase fruits, vegetables and whatever else I can from street vendors and local shops near my house whenever possible—places where working-class Batswana shop so they can also make these dishes and some variety.
As I continue to develop this project, I will share them. Hopefully, you and yours will enjoy cooking and eating them together. Feel free to ask any questions you like. Enjoy!
You can follow along on my recipes page - enjoy!
