Going nuts for Mongongo

For good health, nutritionists recommend that we eat a handful of (preferably unsalted) nuts and seeds each day. This is because nuts and seeds...

Marula makes a difference

In semi-arid Chivi and Mwenezi districts of Zimbabwe livelihoods are precarious. Most families depend on production of maize, sorghum and millet as well as...

Experts say traditional diet is better for you

FOR the past 7 years, Faresi Nyamadzawo, 68, of Harare has jabbed herself with a shot of insulin twice everyday, or more than 5,100...

Dried food delights

On a recent trip to East Africa, whilst enjoying the diverse traditional foods, I was stuck by the fact that food drying is not...

Local herbal teas are better than rooibos!

Earlier this month The Herald newspaper reported that scientists at the University of Zimbabwe have announced that Zimbabwean herbal teas contain more health-giving anti-oxidants...

Wetland decline threatens a local delicacy

Wetlands are rapidly declining in most parts of Mutare district in Manicaland province, threatening crops such as magogoya or madhumbe, are a delicacy in...

Down to earth with Outlandish Kitchen

She has been called the ‘pied piper of picnics’ and she is certainly hard to pin down, but finally caught up with Jules Mercer...

Zimbabwe’s superfruit

The iconic baobab (Adansonia digitata), is native to hot dry areas of Africa. Science explains the strange shape of the tree as being related...

Roadrunner omelette with nyemba sprouts

Ingredients 3 medium roadrunner (free-range chicken) or guinea fowl eggs 2 shallots finely chopped 100g cowpea sprouts (see sprouting method) 100g amaranthus leaves Salt and pepper Method In a 20cm diameter...

Finger millet porridge and sadza

From Bertha Nherera   Ingredients 3 cups toasted finger millet flour 11 cups water ½ teaspoon salt Optional toppings: sugar, milk, baobab powder, yoghurt, peanut butter, marula...