a journey of entanglement
A long table on a sandy lugga, with the previous night’s full moon still humming in the air; candles tucked among dried wild flowers foraged from Namunyak, fire smoke lifting into the Matthews Range. We arrived to pause - feet on warm earth, insects and woodsmoke - and to remember we aren’t beside nature; we are nature, entangled with it.
“You do not end with your skin… You are generations, communities, you are ecologies” ~ Nora Bateson
This Give a Scrap supper gathered friends of Earth One at Sarara Camp, ancestral Samburu land. This Give a Scrap supper gathered friends of Earth One at Sarara on Samburu land.
The invitation was to taste interconnection with every course - use the “bruised and wonky,” the peels, stems, rinds, unusual cuts - and let joy, not doom, lead the learning. We cooked with Grove & Meadow grains and gentle craft - stone-milling, soaking, fermenting - so flavour could unfold without rush or waste. Each dish carried a line of relationship.
Soil, plants, animals - even the unseen microbes - shaped what reached our plates, because we don’t sit apart from nature; we are nature, entangled with generations, communities, ecologies. The aim was to feel interbeing in our bodies, to taste how nothing in nature is wasted and how tradition becomes innovation when we listen.
Alchemy
We lined a pit with termite-mound clay, tucked in skin-on potatoes inside banana leaves, and let slow earth heat do the work. Served with whipped fermented legume dip, crumbled mursik, and Kenyan coppa; vegan plate with a soft chard-stem relish. Soil became oven; “scraps” became centrepiece.
Menu highlights
Red sorghum bran arancini with herb-stem pesto
Chilled carrot-skin & lemongrass soup with puffed indigenous grains
Nundu cow-hump tagine stew with indigenous white bean & cowpea; pineapple cores for tenderness; lime zest, coriander stems, pickled watermelon rind. (Veg: indigenous white bean & cowpea stew with pangrattato)
Sprouted sorghum tabbouleh with crisped veg peelings & carrot-top chimichurri
Samburu-honey roasted beets with mustard-green pesto, beet leaves, susu & terere flowers
Ancient-grain scone with lacto-fermented squishy gooseberries; mango-peel & passionfruit curd; whipped Samburu goat cream (vegan: cultured coconut–cashew)
Ripple
Guests left speaking the landscape and naming entanglement as practice. Change begins with small, shared acts; what we value at the table shapes what we protect beyond it.
