Traveling While Plant Based and Gluten-Free in Botswana and Zimbabwe

We had about 6 small water bottles and 6 one-gallon bottles. We would fill up the big bottles with drinking water whenever we went through a village or town. Then, we would pour water from the big bottles into the little bottles and put the little bottles in the fridge. This way we always had cold drinking water. I spent time every day playing the water game and filling up our bottles. We never got sick on our trip from water or from food.

As we drove south, the landscape and animals started to change. Instead of elephants, zebras, and giraffes, there were donkeys and cattle. We were slowly making our way back to Namibia where we would end up in Windhoek, making one big-ass loop.

I had a few cans of food left, so I gave some lentils and green beans to the chef and asked if he wouldn’t mind using them for my dinner. He said no problem. He was planning to make mashed potatoes as well and asked if I could have them. I said yes, but asked if for mine he could skip the butter and cream and use my soy milk instead. He said he had never done it but he would give it a try.

When my plate of food came out, I was so happy. The chef had added some garlic and onions to the canned green beans as well as tomato and spices to the canned lentils. He steamed some veggies, made my mashed potatoes without dairy, and also served some tomato chutney on the side.

It was a thoughtful dinner that was made with care. And I could taste it.

We arrived in Windhoek and stayed at the Villa Vista Guesthouse for two nights before our flight back home. The comfort of air conditioning, consistently hot showers, an in-room refrigerator, access to restaurants and grocery stores, TV, fast internet, and a bug-free room felt luxurious. It was a little shocking to come out of the bush into a city. All of our senses were heightened, and we were super aware of everything.

I don’t know if the food was extra amazing, or if we were just missing the comfort of accessible restaurants, but this meal was SO GOOD. We mmmmm’d our way through lunch.

On the day of our flight, the shuttle picked us up and brought us to the airport where we would begin our long journey home. Windhoek, Namibia > Johannesburg, South Africa (2 hours) > Doha, Qatar (8 hours) > Seattle, Washington (14.5 hours) > Maui, Hawaii (6 hours) > BED (AS LONG AS WE COULD SLEEP). It took roughly 30.5 flight hours to get back, not including layovers and time spent waiting in airports.

This was truly a life-changing trip and we definitely plan on going back. We might not drive so much next time, but I’m glad we did it and had that experience.

Eating plant based while traveling is easier than most people think. You might have to get creative, ask for what you need, and get out of your comfort zone, but I’ve never traveled anywhere and not been able to do it. Now I can add Africa to that list.

If you want to travel and eat plant based and/or gluten-free, there is always a way to make it work. My best advice is to keep your expectations low and keep a positive attitude.

Have you been to Africa or to other parts of the world and stuck to eating plant based? Or have you been inspired to book a trip? Talk to me in the comments below. It’s been so fun sharing our trip with you.