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...

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...

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...

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 ...

Roundtable discusses traditional food survey

Last month, representatives from the health, education, agriculture and hospitality sectors met to discuss the results of a survey carried out in Harare on...

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...

Underutilized crops championed at local University

Horticulture researchers at the Crop Science Department, University of Zimbabwe are creating a buzz about traditional tuber crops. After tasting some of the products...

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...

Lazy Sunday lunch at Gava’s

If you are a lover of traditional food and enjoy a lazy Sunday lunch outdoors then Gava’s restaurant is the place for you. Your...

War on sugar

An attack on sugar feels like an attack on sugar users, and so on most of us. There is sugar in the cookies and...