Cooking along the Zambezi was kept simple. I carried a small light Trangia pot and cooked on open fires. This saved me carrying a stove and fuel, saving weight and cost. Cooking only the foods I could source from the local villages I passed through.
My diet consisted mostly of Nshima, pasta, rice, vegetables, fish and village chicken.
But on some occasions when I couldn’t source food, I had an extremely healthy diet of biscuits and fizzy drinks. ..ha