Recipe from Cluster Agriculture Development Services


  • 100g whole amaranth grain
  • ½ cup tangy mayonnaise
  • ½ cabbage head, shredded
  • 3 medium carrots, peeled and grated
  • 1 cucumbers, diced small


  1. Heat a dry pot over medium high heat and add the amaranth grain. Toast the grain, stirring occasionally, until it starts to smell nutty. About 2 minutes.
  2. Add 1 cup of water to the pot and bring to a boil. Simmer for 15 minutes or until grain is soft. Drain the amaranth in a colander and allow to cool.
  3. Shred cabbage and carrots into a bowl.
  4. Dice the cucumber and add to the bowl with the carrots and cabbage.
  5. Add the tangy mayonnaise to the vegetables and mix thoroughly.
  6. Add cooled, drained amaranth grain to the bowl and mix to combine.
  7. Place the salad in the refrigerator and until cold. Serve chilled.
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Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.