Zambezi River Report January 2020

Welcome to our first River Report of the new year, designed to give you regular updates on the Zambezi River levels and how this may impact various activities in Victoria Falls. We are happy to report the water levels are rising steadily and the following seasonal product changes should be noted.

 

Zambezi River Levels

The past few months have been a strife with alarmist reporting alleging that the Victoria Falls is drying up. Year after year, we see a natural fluctuation in the volume of water going over the waterfall; it is a normal and expected phenomenon that exposes a different yet equally beautiful perspective of this geological masterpiece. The only thing that has been unprecedented about the drop in water levels this year is the amount of negative media coverage it has received. As always, we remain at your disposal to dispel any queries or concerns.

 

Aerial view of Victoria Falls in January 2020

 

According to data captured by the Zambezi River Authority on 27 December 2019, 323 000 litres of water was going over the Victoria Falls per second. On the same date last year, this figure was 267 000 litres per second. To put this into perspective, we have drawn on Peter Jones’ example of the water supply to London and adapted it to accommodate the increase in water since his interview.

In a typical year, London uses around 30,092 litres of water per second.

Therefore, on 27 December, the 323, 000 litres of water going over the Victoria Falls could supply 10.7 cities the size of London.

High Water Rafting Season Begins

The high water run started on 10 January 2020 in line with the rising water levels of the Zambezi River. The expeditions will begin 10km downstream of the Falls, starting at the Overland Truck-eater (Rapid 11) through to The End (Rapid 24). This exciting section includes the Mother (Rapid 13) at its brooding best.

 

Hanging over Victoria Falls edge

 

Livingstone Island Update

Devil’s Pool will be closing shortly due to the rising water levels above the Victoria Falls.
However, Livingstone Island tours will remain open until the end of April/May. Angel’s Pool will close at a similar time to the Island.

 

Your Experts On The Ground

Wild Horizons endeavours to be your Victoria Falls experts on the ground and in some cases, from the sky too. Below is a series of aerial images taken on 7 January 2020. The video clip of Devil’s Cataract was taken on the same day. The water levels are on the rise and we look forward to sharing these beautiful views with our agents and guests when they visit Victoria Falls.
Please rest assured that even when the thunderous nature of the waterfall is somewhat tamed during the drier months, the Victoria Falls is a spectacular sight. It is, and always will be, a natural wonder.

If you have any questions or queries, please do not hesitate to get in touch with us.

 

Kind Regards,
The Wild Horizons Team

Dusty Road Victoria Falls

I started this blog with the words, “The first thing I noticed about Dusty Road..” and then my fingers froze over my keyboard. Because when I stepped through the rusty gate in the Chinotimba township, I was overwhelmed by an eclectic tidal way of colour and craft. There was no one thing to notice- in every corner an eccentrically beautiful feature jostles for your attention.

Spinach bursts from the ground, stretching its green arms towards the sky as though it is trying to escape from its sandy roots. Flowers pour down the wall from tin cans, looking and smelling like a field you want to get lost in. An old pick up truck, painted vivid blue, stands proudly against the wall. The metal goats and chickens on the roof seem to be patiently waiting for the robot lights to turn green. If you look away for a second, it seems as though another quirky creation organically springs from the earth so that no matter how many times you walk through, there is always something new to catch your attention.

Autentic Zimbabwean Restaurant

Every step down ‘Dusty Road’ feels like a walk down memory lane. A small market stall is tucked beneath a sheet of tarpaulin, and a table laden with hessian sacks spill their contents like jewels from a treasure chest. Oprah, a small lady with a big smile, warmly takes your hands in her as she explains how they source and use the traditional nuts and beans. We sat down at our table, and a platter of starters was brought over.

Indlubu and Indumba bean hummus on toasted Chimhodo bread is Zimbabwe’s superior equivalent to avo toast. The creamy texture of the beans put chickpeas to shame, and I couldn’t believe that it was my first introduction to the dip. It almost makes you want to march into the kitchen and start asking questions, but fortunately, there is a large assortment of spreads and nuts to distract you from any interrogations.

I have to devote some of this review to Dusty Roads glassware because anything that makes me pause with a glass of wine halfway to my lips is worth writing about. Protea wine and Roses Lime Cordial bottles have been repurposed, and cleverly cut into glasses. Dusty Road is a haven for anything and everything that can be redefined and more often than not, it is more beautiful this way that in its original form.

As someone who won’t do anything to an egg other than scrambling it for fear of what may happen, I found talking to Sarah Lilford, owner and chef, utterly enthralling. She crumbles a mongongo nut infused biscuit between her hands and explains how they have to experiment to get the textures and flavour balance right continually. She and her team are pioneers, artfully and passionately redefining the way ingredients are used. Their fusion of flavours celebrate local produce, but their ingenious techniques bring a modern twist to every bite.

The main course is served buffet style. Long before the bell dongs to let you know the food is ready, a deliciously rich and nutty aroma wafts over, embracing you in its warm arms and tugging you towards the grill. Sarah’s sous-chefs confidently pile your plate up, telling you that you will love it because they know without a doubt it is true. And it is. Flames slick up through the grate, licking the pots of peanut butter rice, flame-grilled chicken, kudu stew and crocodile kebabs. Enormous wooden bowls overflow with different salads, from samp coleslaw to minty greens. Lights hang like golden orbs from the tree branches, bathing the tables in a gentle glow and an aura of enchantment settles over diners.

To make some room for dessert, we took a stroll through the garden, before ducking into the curio shop. It was like we had stepped into an incubator for local artistic talent, with everything from chitenge earrings to homemade peanut butter. Dessert was a delicate assortment of chocolate, orange and mongongo nutballs, followed by baobab amasi cream with masawu and a mnyi berry drizzle.
With an endless jar of biscuits, pots of tanganda tea, and quirky things to discover while you unbutton your jeans, it is hard to find a reason to leave.

Zimbabweans will flock here because it feels like home. Tourists will come because Dusty Road epitomises what travelling is all about – experiencing a different culture through great food, people, traditions and décor. I also feel compelled to mention that I spent a lot of the evening fighting the urge to steal the glasses and plates. So book a table at Dusty Road now, before more people find out about this hidden gem and it the waiting list reads like a phone book. And also, don’t steal the plates.

Autentic Zimbabwean Restaurant in Victoria Falls