Featured

Featured

Featured articles selected by our editors

Petalilli promotes seven generations principle

Herbal teas are becoming increasingly popular as health giving tonics and an alternative to caffeine-containing drinks. A wide range of different products is now...

Stuffed sweet potatoes

Recipe courtesy of Chef Kuchi   Ingredients 3 sweet potatoes 1 ½ dried wild mushrooms 1-3 chilies, chopped and seeded 1 bunch pumpkin leaves, cleaned 1...

NUA 45 Bean Soup with Moringa

Recipe courtesy of Cluster Agricultural Development Services (CADS) Ingredients 1 medium onion, finely chopped NUA 45 bean flour* 200ml milk 200ml fresh cream 500ml chicken...

Chimera Puffs

Thanks to Hesbe Chivers for this recipe Ingredients 1 cup chimera flour (malted sorghum or millet flour) 1 cup wheat flour 1 egg 1 cup...

Nyimo bean shakshuka

By Peta Searl Ingredients • One onion, chopped • One red pepper, chopped • One tin of tomatoes • One tin of nyimo beans or 250gms dried nyimos, soaked...

Two ways with wholegrain sorghum

Thanks to Orsha Foods for this recipe! Cooking sorghum as a whole grain makes a delicious, nutritious substitute for rice. This recipe gives you two...

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...

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...

Cooking culture in the post modern world

Preserving Our Cooking Culture In The Modern World Cooking is a tradition to many cultures and often regarded as the thread binding together Zimbabwean homes....

Sorghum idli

By Annette Eastwood Ingredients 1 cup sorghum meal 1 cup lacto (sour milk) 1 egg Spices of your choice: chilli, cumin, ginger, garlic etc 1...