Zimbabwe
Zimbabwe’s food is built around sadza with peanut-buttered greens, slow-stewed village chicken, dried kapenta and mopane worms; fermented maize drinks. Look for Sadza (stiff white maize porridge at the center of every meal), Muriwo unedovi (leafy greens simmered in creamy peanut butter) and Madora (dried mopane worms fried with tomato and chili). Maize meal cooked stiff, eaten twice daily; maize arrived through Portuguese trade and became Zimbabwe’s staple in the colonial era. This atlas has 29 Zimbabwe dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Kapenta
Small dried Tanganyika sardines fried with tomato and onion. Ready in 15 min prep and 25 min cooking. 4 servings.…
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Mahewu
Fermented maize drink often made from leftover sadza. Ready in 15 min prep and 20 min cooking. About 2.5 litres.…
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Maputi
Popped maize kernels, Zimbabwe’s popcorn, often with peanuts. Ready in 5 minutes prep and 15 minutes cooking. Serves 6. A…
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Masau
Small tart wild jujube fruit eaten fresh or dried into cakes. Ready in 20 min prep and none, or 3…
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Mbambaira
Sweet potatoes boiled or roasted, eaten hot with tea. Ready in 10 minutes prep and 45 minutes cooking. Serves 6.…
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Mazondo
Cow trotters stewed for hours to a sticky gelatinous broth. Ready in 40 minutes prep and 4 hours cooking. Serves…
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Muboora
Pumpkin leaves cooked with tomatoes or peanut butter. Ready in 25 minutes prep and 30 minutes cooking. Serves 6. A…
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Mukumbi
Marula fruit juice left to ferment into a cloudy, tangy beer. A wine & spirit recipe from Zimbabwe.
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Mukaka wakakora
Thick soured milk poured over hot sadza until it cools. 15 min to prepare. Makes about 2 litres. A cheese…
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Mutakura
Boiled maize with peanuts, cowpeas or bambara nuts. Ready in 15 minutes prep and 2 hours 30 minutes cooking. Serves…