Featured

Featured

Featured articles selected by our editors

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...

A recipe for good health

This article is adapted from a publication by the Zimbabwe Traditional and Organic Food Forum called Eat Well – Live Well – The Good...

The Boschvelds are back in town

Many decades ago, Mike Bosch, a cattle farmer from Gweru, came up with a novel way to deal with ticks. He developed a special...

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 ...

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...

Pumpkin leaf lasagna

From Ruvimbo Chidora Ingredients 20 x 5 inch lasagne sheets 6oz steamed pumpkin leaves (muboora) ½ tsp extra virgin olive oil 8oz mixed cheeses (parmesan,...

Our magnificent indigenous fruits

As a child, I rarely spent weekends at home but rather in woodlands, by grazing pastures, playing games or swimming and gliding in Rusape...

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...

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...

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...