Traditionally gathered from deep in a remote, pristine forest, African Bronze is full of antioxidants and rich in micro-nutrients. This full-flavoured, tropical honey is a multi-floral honey, full with the flavours and scents of the miombo forest. 

  • This is the way honey used to be before commercial agriculture, pasteurization and ultra-filtering.
  • Produced by traditional beekeepers using bark hives from wild forest bees.
  • Sourced from the pristine wilderness at the headwaters of the mighty Zambezi River.
  • Raw, Unpasteurized, Gravity Filtered.
  • Pesticide Free, GMO Free and Organic.
  • SIZE: NET WT. 350 G / 12 OZ


  • Delicious in coffee or tea.
  • Cook with it.
  • Bake with it - this honey makes bread and cakes taste better and stay fresh longer.
  • Use on minor cuts, scrapes and burns… honey has serious antibacterial properties.
  • Hot lemon and honey are great together to ease a cold.
  • If you know someone who makes beer, tell them to try carbonating with African Bronze Honey!


    Pure Zambian Certified Organic honey.


    • Infants under one year of age should not be fed unpasteurized honey.
    • All natural honey will crystallize. To liquefy, heat in warm water to 45C/115F.
    • Bottle cap and label are 100% recyclable. 

     A product of Zambia, bottled in Canada.



    Traditional Zambian Forest Honey




    • 1/2 cup softened butter
    • 1/2 cup brown sugar
    • 1/2 cup African Bronze honey
    • 1 egg
    • 1 and 1/2 cups flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon


    • Preheat oven to 375º
    • Mix together the butter, sugar and honey until thoroughly blended
    • Add the egg and mix until well blended
    • Measure out the dry ingredients together in a bowl and mix well
    • Add to the honey mixture and combine until just well mixed
    • Spoon onto cookie sheets (use non-stick sheets or add baking parchment)
    • Bake in 375º oven for 7 to 9 minutes until set and light brown in color. They should be darker brown around the edges
    • Cool on wire rack for 3 to 5 minutes

    Makes 24 cookies.


    The cake is moist and flavorful without being too sweet.


    1 1/2 cups (180 grams) organic red-fife whole wheat flour
    2 cups (250 grams) organic white flour (unbleached)
    1 1/2 tablespoon (15 grams) baking powder
    1 teaspoon (5 grams) baking soda
    1/2 teaspoon salt
    4 teaspoons (about 8 grams) ground cinnamon
    1/2 teaspoon ground cloves
    1/2 teaspoon ground allspice
    1 cup (235 ml) vegetable oil
    1 cup (340 grams) African Bronze Honey honey
    1 1/2 cup (375 grams) organic granulated sugar
    3 large organic eggs at room temperature
    1 teaspoon (5 ml) vanilla extract
    1 cup warm (235 ml) coffee or strong tea
    1/2 cup (120 ml) freshly squeezed juice from organic oranges
    1/4 cup (60 ml) rum or brandy (optional)
    1/2 cup (45 to 55 grams) slivered or sliced almonds (optional)


    This recipe fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake. You can mix pan sizes (i.e. two full-size loaf pans plus four miniature bundt pans), but just make sure you adjust the cook time for the pans being used.

    Preheat oven to 350°F. Grease pan(s) with cooking spray or oil. For tube or angel food pans, line the bottom with lightly greased parchment paper that you have cut to fit.

    In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (Measure the oil before the honey and you will find it will be easier to get all of the honey out.)

    Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

    Spoon batter into prepared pan(s). If using almonds, sprinkle on top of cake(s). Place cake pan(s) on two baking sheets, stacked together to ensure the cakes bake evenly (so that the bottom doesn’t bake faster than the cake interior or top).

    Bake until cake tests done, (it should spring back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.

    Let cake stand fifteen minutes before removing from pans. Tastes great warm, but also tastes great a few days later – or even months later if you choose to freeze it!


    • 5 lbs organic almonds
    • 1 cup you favorite soya or tamari sauce
    • 1/2 cup sesame oil or raw coconut oil
    • 1/2 cup African Bronze Honey
    • 6 tablespoons sea salt
    • 4 tablespoons onion powder
    • 4 tablespoons garlic powder
    • 3 tablespoons of Piri Piri or your favorite hot sauce


    • Put all ingredients in a large roasting pan. Mix well.
    • Place in oven set to 220° F.
    • Stir every half hour for the next 2 - 1/2 to 3 hours.
    • Remove from oven. Stir occasionally as they cool so that they don't clump together.



    3/4 cup cocoa powder

    1/2 cup coconut oil, melted

    2 & 1/2 tbsp African Bronze Honey

    Whole almonds, coconut, sea salt are optional additions.


    1. Mix everything together until smooth.

    2. Pour mixture onto parchment paper on a cookie sheet, or into heart molds or baking cups.

    3. Place in freezer until hardened (approximately half an hour).

    4. Keep refrigerated in a tin or covered container until ready to serve. Because they are made with coconut oil they will stays solid even at room temperature.


    Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile and is made by distilling fermented grape juice into a high-proof spirit.

    • 2 shots organic lime juice
    • 4 shots Pisco
    • a splash of egg white
    • 2 shots African Bronze Honey simple syrup
      • make with one part honey and one part warm water
      • stir well until completely mixed
    • ice cubes


    • Add ingredients in a blender or cocktail shaker in the order listed.
    • Shake until frothy.


    A full-bodied, spicy rib sauce perfect for summer celebrations!


    1-1/2 cups chopped celery (about 3 stalks)

    1 large onion

    1 cup red bell pepper

    1/4 cup habenero or anaheim chili pepper (or 1/2 cup if you like it spicy, or less if you can't take the heat)

    1 head garlic (more if you like)

    4 Tbsp good olive oil

    3 cups rhubarb (about 5 long stalks)

    2 cups ceasar drink mix (use the spicy kind) or chicken stock

    1 Tbsp garlic powder

    1 Tbsp oregano

    1 Tbsp marjoram

    1 Tbsp ground black pepper

    1 Tbsp crushed fennel seeds

    3 Tbsp balsamic vinegar

    1 Tbsp Worcestershire sauce

    2 cups ketchup

    1/2 cup African Bronze Honey


    • Chop coarsely the first 5 ingredients.

      Sauté in olive oil over medium heat for 10 minutes, stirring frequently.

      Add rhubarb, ceasar or chicken stock, spices, vinegar, Worcestershire sauce and ketchup, stir well and simmer covered for 30 minutes over medium heat.

      Take off heat and carefully pour into a blender. Blend using medium power until smooth.

      Return the sauce to the pot, add honey and simmer for 30 minutes more over low heat.

      Let the sauce cool.

    • Cooking the Ribs
    • Marinate pork ribs with your favorite rib rub at least 6 hours (or overnight) before putting on the barbeque.

      Pre-heat the barbeque.

      Sear both sides of the ribs quickly on a hot barbeque.

      Turn flame of one side of barbeque off and turn other side to low and cook slowly on the side with no flame.

      Baste occasionally with apple juice or orange juice.

      After they are browned (a few hours) baste with the Rhubarb Rib Sauce and cover in aluminum foil. Let the ribs continue to cook slowly until done (another hour or two).



    • 1 cup whole wheat flour
    • 1/2 cup unbleached white flour
    • 1-1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3 Tablespoons Poppy seeds
    • 1 egg, beaten
    • 1/2 cup honey
    • 1 teaspoon finely grated lemon zest
    • 1/4 cup fresh lemon juice
    • 1/3 cup butter melted


    • Measure out the dry ingredients and mix together, sift the flour to keep it light
    • Grate the lemon zest of one lemon using a rasp, squeeze the lemon juice and mix together
    • Add the honey to the lemon mixture and add the egg, beat until well mixed
    • Melt the butter and add slowly to the honey, lemon, egg mixture, stirring until well mixed
    • Add the wet ingredients to the dry, folding gently. Don't overmix.
    • Spoon the batter into pre-prepared muffin tins, use parchment paper or muffin cups instead of greasing the muffin tin if you prefer.
    • Bake in a pre-heated 375º F oven for about 18 minutes, or until slightly golden on top. To be sure, test for doneness by inserting a toothpick into one muffin. If it comes out clean, they are done.

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