Featured

Featured

Featured articles selected by our editors

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....

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....

Charlie’s nyimo bean salad

Recipe courtesy of Charlie’s Kitchen Ingredients 2 large cucumbers, chopped 3 large red peppers, seeded and chopped 2 large green peppers, seeded and chopped 2...

Food and seed festival time again!

The hot, dry month of October is fast becoming associated with one of Harare’s most exciting annual events – the traditional and organic seed...

Cowpea pancakes with green coconut relish

By Peta Searl An adaption of a South Indian pancake which is traditionally made with black beans. To make it you need a food processor or...

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 ...

Elizabeth Mpofu, Africa’s Pulse Ambassador

2016 was the International Year of Pulses (IYP), a year proclaimed by the Food and Agriculture Organization of the United Nations (FAO) to focus...

Amaranth leaf crustless tart

Thanks to Debbie Fourie for this recipe sent in by Ruvimbo Chidora   Ingredients 250g bacon chopped 1 onion 150g mushrooms 15ml butter 1tsp mixed herbs ...

Naturally Zimbabwean recipe competition

In order to tap into the inspirational talents of all you great cooks out there, we have decided to hold a competition for the...

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...