Our Story

The clay of the anthill is extremely useful in Africa, and is still used to make bricks- usually called farm bricks as they are made on the farms. Anthills were also traditionally used as the very first ovens, people would dig a hole in the bottom of an old anthill and light the fire in this hole to bake bread. My husband and I started our journey farming on a leased farm in Mkushi, Zambia and camped under the beautiful stars in the African bush. We slowly built our house from these anthill bricks. While camping (and farming) I used to cook over an open fire. For my birthday in our second year, my husband made my “fancy” oven made out of anthill bricks on our verandah. A makeshift kitchen was formed on our verandah and I loved my new oven, no longer crouching over the fire. Our house started as a 2 room house with a verandah and each subsequent year (as each child came) we added on an extra room, and so our house grew to finally having a beautiful “inside” kitchen made out of these farm bricks - dubbed the Anthill Kitchen.

Before getting married and embarking on our dream of farming, I worked for 12 years as a chef around Europe and Africa. Using this experience I have been researching and developing new products with our farm produce. I am creating new and healthy products to sell to the local market. I have started working on a gluten free flour line and a ready to bake range using green banana flour. Green banana flour is a Super food that boosts your immune system. It is fantastic for baking- making cakes healthy! We are passionate about profitability for every aspect of our food chain- not just in the processing, we ensure the farmer also gets a fair price. We are farmers first. We will be developing many different lines using the diverse crops grown in our local area. We never stop researching or developing trying to better ourselves.