Smashing Food Flavors of Zimbabwe

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Landlocked Zimbabwe, (“House of Stone”) in the southern central part of Africa, the name from 800-year-old remains of stone left by Shona people. 

Shona people make up 77 percent of the population of Zimbabwe (formerly Rhodesia) and the remaining 18 percent are Ndebele is between the Zambezi and Limpopo.

Located between the Zambezi and Limpopo River, Zimbabwe is mainly rolling plateau. The high plateau ends in the Inyanga mountains and the low plateau is grassy plains.

Gold was discovered in1300  with shared powers by the Shona and Ndebele until European invasion and British spices and food infiltrated Zimbabwe cuisine with tea, bread and sugar.

The Limpopo and Zambezi river borders of Zimbabwe provide nutrients and moisture for crops like pumpkins, yams, corn, squash and peanuts and papaya in the Summer and Autumn seasons.

Preserving food for winter months various produce and meats are dried. ‘Kapenta’is a common dried fish snack, as well as sun, dried flavoured meat.

Zimbabwe cuisine

Cornmeal is the main staple. Common Zimbabwean dishes include Sadza, stiff maize meal  eaten  with various  dip or side options such as gravy, meat, sour milk or vegetable

Bota:  Peanut butter flavoured porridge . Other alternatives are butter or jam flavours. This is a usual breakfast menu.

Dovi : The peanut crops brought in by Portuguese traders in the 16th century became a key ingredient in most dishes. Dovi is a peanut butter stew eaten with vegetables or meat.

Mapopo candy: Papaya is cooked and sprinkled with sugar  and made into a sweet treat.

 


 Zimbabwe Recipes




Mapopo candy (Papaya)

Pumpkin

1 Papaya

2 cups Sugar

Grated Lemon Peel

Fresh or dried mint

Wash and papaya . Slice into little strips. Place over low heat with grated lemon and sugar over low heat until all the sugar dissolves. Reheat the mixture at medium heat until crystallization.

Remove from heat and shape into stick or ball shapes

Butternut Squash Roasted

Roasted Butternut

1 Butternut Squash

3 Tablespoons of butter

Cinnamon

Preheat oven   425°F.Peel and cut the squash removing seeds. Place into foil and spread butter. Seal foil tightly around. Roast for about 25 minutes until the squash lightly browns. Sprinkle cinnamon

Sadza

Sadza

 

4  cups of water

Two and a half cups of cornmeal

Method

 

Boil  3 cups of water.Mix one cup of water with 1 and a half cup of cornmeal. Reduce heat and add the cornmeal mixture, stirring continuously. Cook for five minutes

Add the remaining cornmeal gradually. When the mixture has thickened place  in the serving dish

Dovi Stew

Dovi Stew

2 onions, chopped finely

Two tablespoons of butter

Two crushed garlic cloves

1 teaspoon salt

Half teaspoon pepper

Half teaspoon cayenne pepper

2  chopped green peppers

Chicken pieces

4 tomatoes

Fresh spinach

Braise the onions in butter. Add salt garlic and seasoning. Stir and add chicken and green peppers. Add tomatoes once the chicken is cooked . Add water and simmer and add in  half of the peanut butter.

In a separate pot cook spinach, Add peanut butter into the spinach and serve with the stew.

 

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Published by

Laika Masuku

Blending into the tunes of legendary African sounds, our 'Jewel' of Africa; Laika Masuku is currently shining the light of the crown of motherland Africa in Orlando, USA @ Walt Disney world ..the key contributor for the SADC region, South Africa, Zimbabwe, and Zambia ..... https://www.facebook.com/laika.masuku.3..

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