Our hosts, the Haangala-Wood family, have a passion for family, love and all things food through their creative cuisine expression platform; Wood Kitchen. This made meeting up in the couple’s kitchen light, relatable and fun, as we then proceeded to create magic in their home studio, with a production I cannot wait for you all to see. I shared some "Traditional" BW dishes, or rather recreated them with a ChellzKitchen twist for their experience and appreciation. I did kind of allude to testing out recipes last week. It was all in preparation for the Zambia crossover. SUPRISE!!!
My final menu in Lusaka was made up of Molten Phaphatha stuffed with Cheese and served with Rhodes Braai Relish, as well as Hinds Curry Grilled Cabbage Steak on a bed of Rhodes Beetroot with a Couscous Salad and Bacon Bits.
The last dish (final boss) was cornflakes coated Chilli Honey glazed Deep Fried Chicken Necks and Strips with Blue Cheese Sauce. These dishes were all carefully selected to represent my culinary journey and Dijo tsa Setswana, sharing nuggets on how the food is usually prepared and what common settings you would likely find them being served at. We definitely flew the flag high in Zambia as we imparted some cultural knowledge about food and events (Mediro ya Setswana). I was honoured to be placed on a panel at a Creators Forum (The inaugural Culinary Creators Club). We got to engage with some of Zambias top and inspiring content creators in the food space. My invitation was to speak on Brand Activations & Real-Life Engagement. “You have a unique ability to bring food brands to life in real-world settings. How do you build trust with brands and create activations that
feel natural and engaging rather than overly commercial?” This was the opening question posed to myself and I thoroughly enjoyed sharing my experiences and learning from the other panellists and audience of creatives.
