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...

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...

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...

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...

Sweet potato fingers

Recipe from Community Technology Development Trust Ingredients 4 large cooked sweet potatoes 1chopped onion 1 carrot grated salt to taste 1/2tsp periperi 1/4 barbecue spice ...

Fried okra with millet flour coating

Recipe  from ZimboKitchen Ingredients 300g okra, cut into rings 150g plain flour 150g millet flour ½ onion, sliced 1 egg, beaten 1 teaspoons salt 1...

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...

Good old cooking days in Manicaland

She talked about food and cooking in the pastwith nostalgia and a sparkle in her eyes. “Those were the good old days,” said a beaming...

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...