Mushrooms farmed by termites make tasty summer treats

Termitomyces are a remarkable group of mushrooms which have been able to survive for 30 million years by forging an intimate relationship with termites....

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...

Amaranth grain proves popular in gluten-free diets

The plant is already well known in Zimbabwe amongst traditional food fans. Locally called Mowa, Bonongwe or Imbuya, depending on where you are in...

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...

Sarah Graham tells us about her food safari

Naturally Zimbabwean interviewed Sarah Graham, a celebrated Zimbabwean cook, food writer and TV show host who is based in South-Africa. Sarah’s food philosophy is built...

Baobab drink

Recipe from Community Technology Development Trust  Ingredients 200g baobab powder 1 teaspoon ginger powder ½ cup hot water 2 tablespoons lemon juice Sugar to taste ...

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...

Learning to love legumes

Legumes (peas and beans) are a much maligned food in this part of the world. When I ask fellow Zimbabweans why they don’t enjoy...

Usavi (soup) powder mixes

Instead of buying gravy mixes, soup powders or stock cubes, which probably contain all kinds of unhealthy additives, you can easily make your own...

Creamy carrot cake with marula and mongongo nuts

Ingredients For the cake: 200g light or dark brown sugar 180ml vegetable oil 120g Greek yoghurt 3 large eggs 2 teaspoons vanilla extract 250g flour 1 teaspoon baking soda 2 teaspoons ground cinnamon ¼...