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...

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...

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...

The Utsanzi Story

In Zimbabwe, more and more enterprises are responding to consumers’ growing interest in wholesome food and products that celebrate the essence of Africa’s unique...

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...

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...

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...

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...

Making sprouts with traditional seeds

I have a terrible confession – I am a lazy cook. I rarely have the time, energy or motivation to make big, elaborate meals....