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...

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....

Healthy diets for children and teenagers

Everyone knows, when it comes to eating, that there is no choice, we must eat! However, we can choose what type of food we...

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...

“Granny inspired me,” says African rice farmer

Ruramiso Mashumba, is a young farmer who means business. She has combined her formal academic training with traditional wisdom from her grandmother to establish...

African ingredients/ Asian food

Many ingredients are shared by both African and Asian cuisine. Two examples are finger millet and cowpeas. Try the recipes below for a healthy,...

Cowpea pancakes

Ingredients 225g cowpeas, cleaned and washed 1 clove garlic, finely chopped 1 2cm piece of fresh ginger, peeled and grated 1/4 teaspoon cayenne pepper 1/4 teaspoon turmeric 1/2 teaspoon cumin...

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...

Stirfry cowpea sprouts with amaranth

Ingredients 1 teaspoon vegetable oil 1 clove garlic (peeled and finely chopped) 500g cowpea sprouts (see sprouting method) 200g amaranth leaves (washed and torn into shreds) 3 spring onions...

Nyimo sprouts with roasted sweet potato and butternut

Ingredients 1 medium butternut 1 large sweet potato 200g nyimo bean sprouts (see sprouting method) Method Scrub the skin of the butternut and sweet potatoe. Do not remove unless...