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...
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...
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....
Good old cooking days in Manicaland
She talked about food and cooking in the pastwith nostalgia and a sparkle in her eyes.
“Those were the good old days,” said a beaming...
A Tribute to Zimbabwe’s Legumes
“Legumes nourish people and the land as well as enhancing self-reliance and the economy. They enrich and protect the soil from erosion and can...
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...
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...
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
...
Amaranth grain salad
Recipe from Cluster Agriculture Development Services
Ingredients
100g whole amaranth grain
½ cup tangy mayonnaise
½ cabbage head, shredded
3 medium carrots, peeled and grated
...
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...