A recipe for good health

This article is adapted from a publication by the Zimbabwe Traditional and Organic Food Forum called Eat Well – Live Well – The Good...

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...

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...

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....