Zimbabwean Recipes

8 recipes

Zimbabwean cooking is built on sadza, a stiff porridge of white maize meal that anchors nearly every meal. It is rolled into a ball by hand, dented with a thumb and used to scoop up the relish: beef or goat stew (nyama), leafy greens (muriwo) cooked with tomato or stirred with peanut butter, okra (derere), or small dried fish called kapenta. Peanuts, pumpkin and cowpeas show up in many dishes, and roasted maize is a common street snack. Breakfast is soft porridge (bota) with peanut butter or sugar, or bread with tea. Meat is a treat, grilled over coals at a braai, with beef, chicken and goat the main choices. Traditional drinks include maheu, a lightly soured maize drink. In rural homes, pumpkin leaves, sweet potatoes and bambara nuts are also cooked, and celebration meals add rice, chicken and extra meat.