Mar 1, 2023·edited Mar 1, 2023Liked by Lerato Umah-Shaylor
I love Scottish food, and I love African food too.
You know, I have travelled the world, and food is the best way to share cultures: whether sitting cross legged by a Japanese table on a small cushion, eating under the stars at an Australian BBQ, feasting on seafood in the Caribbean, having a curry at a music festival, or tucked into an Afro-cuisine restaurant in Brixton.
Please subscribe to my free substack, and I'll aim to bring you some wild and foraged delicacies from Scotland: I only post a few times a year, so it won't bother you and you might learn something about foraging wild food, from gathering mussels, mushrooms, and wild garlic, to berries and herbs.
If meat is your thing, I also forage roadkill venison, hare and pheasant - I never leave good food to go to waste, and that shows respect for the animal, as well as supplying my household with lots of free , healthy and low fat organic protein.
Rob those lovely bolete photos from last autumn have made me a subscriber - I've been hibernating and very much looking forward to getting back out too see what spring brings..
Great to have you on board - I have no idea where this substack journey will take us all, but initially I just want to share my delight and joy in my own sacred place: Scotland, with like-minded people from all around the world. It is not just about landscape, or culture, values, family, wild food, gardening, travel or wildlife, it is about a sense of place and building a like minded online community.
Lets see where it goes, as we grow, the community will start to define its own destiny anyway.
Rob! Thank you. You had me at “sitting cross legged by a Japanese table… “ that would be a dream come true as I hope to visit Japan soon. I’ll check out your newsletter. Always up for foraging wild garlic (which is our now in the U.K.) berries, herbs and more. Anything particular seasonal and wonderful from Scotland at the moment?
If you like wild game, venison, or fish, this is a good time of year. Too cold for much to grow yet, and our wild garlic is still two months from harvest, but my rhubarb and chives are starting to sprout!
Thank you Paul for being such a kind cheerleader. I am sure our members will thoroughly enjoy your food and travel tales from Portugal to the end of the world! I’ll create a thread for us to share what we have been eating.
It's been incredible to follow your journey since virtually meeting during the pandemic, Lerato, and I'm hoping to meet so many more to learn and share our passion for food, online, in person in the UK or even further afield in Africa!
p.s. the prawn and plantain cakes from AFRICANA is glorious
Thank you so much Jenn. It’s really strange how the pandemic brought us many blessings like community and friendship. I still cannot believe we just spent a week travelling across Morocco and in a matter of weeks we will be together with other members of our community enjoying more of the continent. An absolute dream come true for me. Thank you for your support and participation. ♥️
I love Scottish food, and I love African food too.
You know, I have travelled the world, and food is the best way to share cultures: whether sitting cross legged by a Japanese table on a small cushion, eating under the stars at an Australian BBQ, feasting on seafood in the Caribbean, having a curry at a music festival, or tucked into an Afro-cuisine restaurant in Brixton.
Please subscribe to my free substack, and I'll aim to bring you some wild and foraged delicacies from Scotland: I only post a few times a year, so it won't bother you and you might learn something about foraging wild food, from gathering mussels, mushrooms, and wild garlic, to berries and herbs.
If meat is your thing, I also forage roadkill venison, hare and pheasant - I never leave good food to go to waste, and that shows respect for the animal, as well as supplying my household with lots of free , healthy and low fat organic protein.
Rob those lovely bolete photos from last autumn have made me a subscriber - I've been hibernating and very much looking forward to getting back out too see what spring brings..
Great to have you on board - I have no idea where this substack journey will take us all, but initially I just want to share my delight and joy in my own sacred place: Scotland, with like-minded people from all around the world. It is not just about landscape, or culture, values, family, wild food, gardening, travel or wildlife, it is about a sense of place and building a like minded online community.
Lets see where it goes, as we grow, the community will start to define its own destiny anyway.
Rob! Thank you. You had me at “sitting cross legged by a Japanese table… “ that would be a dream come true as I hope to visit Japan soon. I’ll check out your newsletter. Always up for foraging wild garlic (which is our now in the U.K.) berries, herbs and more. Anything particular seasonal and wonderful from Scotland at the moment?
If you like wild game, venison, or fish, this is a good time of year. Too cold for much to grow yet, and our wild garlic is still two months from harvest, but my rhubarb and chives are starting to sprout!
Lerato, you need no reintroduction! Your food and your personality are inspirational.
Thank you Paul for being such a kind cheerleader. I am sure our members will thoroughly enjoy your food and travel tales from Portugal to the end of the world! I’ll create a thread for us to share what we have been eating.
It's been incredible to follow your journey since virtually meeting during the pandemic, Lerato, and I'm hoping to meet so many more to learn and share our passion for food, online, in person in the UK or even further afield in Africa!
p.s. the prawn and plantain cakes from AFRICANA is glorious
Thank you so much Jenn. It’s really strange how the pandemic brought us many blessings like community and friendship. I still cannot believe we just spent a week travelling across Morocco and in a matter of weeks we will be together with other members of our community enjoying more of the continent. An absolute dream come true for me. Thank you for your support and participation. ♥️