We found it, one part wild, one part green, two parts water and three parts love. The place we plan to get married and celebrate the love adventure and journey up ahead. And it has been ever evolving into a beautiful recipe with such variations and discoveries, the metaphor for love found in the chemistry of the right geographical elements.
Two verveet monkeys played together as joyful greeting to our arrival from the winding road. The sparkle from the Umtamvuna river bed bounced light from the 2 o’clock sun. I knew, we had arrived. Ses’fikile.
The road leading to the river lodge gave signs of all the gifts this fertile bank offers, eventhough, the word Umtamvuna has been translated as the “Reaper of Mouthfuls” due to river floods that had taken away crops from the people farming on the banks. Farm stalls lined Izingolweni Road with signs of seasonal produce available: Macadamia, Pecans, Cashews, Bananas, Oranges, Lemons, Butternut, Spinach and Cabbage.
There was also free range inkhukhu chicken eggs and a variety of locally produced preserves, sauces, biltong, etc. This all made my heart beat with happiness-cause it was evident that we can have a deliciously seasonal and locally produced wedding feast for our loved ones celebrating and supporting us in our marriage. I was a kid in a candy store, only my tastes have evolved. I was drooling over the cappuccino cream we tasted at Beaver Creek Farm and the freshly cracked Macadamia nuts we sampled in its raw flavourful delight.
Food variations and feast ideas came popping into our heads and I felt so grateful for the possibility of it all coming into place. I’ll keep you updated on the menu ideas we have up our sleeve. I’m so happy it’s citrus season which will be very useful to make the Tequila and Tortilla Bar happen!