Going nuts for Mongongo

For good health, nutritionists recommend that we eat a handful of (preferably unsalted) nuts and seeds each day. This is because nuts and seeds...

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...

Wild food collectors counter climate change

Activities such as bee-keeping and harvesting mushrooms and wild fruits are becoming an increasingly important contribution to food security and incomes for poor rural...

Down to earth with Outlandish Kitchen

She has been called the ‘pied piper of picnics’ and she is certainly hard to pin down, but finally caught up with Jules Mercer...

Roadrunner omelette with nyemba sprouts

Ingredients 3 medium roadrunner (free-range chicken) or guinea fowl eggs 2 shallots finely chopped 100g cowpea sprouts (see sprouting method) 100g amaranthus leaves Salt and pepper Method In a 20cm diameter...

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....

Sarah Graham tells us about her food safari

Naturally Zimbabwean interviewed Sarah Graham, a celebrated Zimbabwean cook, food writer and TV show host who is based in South-Africa. Sarah’s food philosophy is built...

Interview with African nutritionist and blogger: Cordialis Kasago

Tell us about yourself – your background, where you’re from and how you came to be who you are today in relation to promoting...

The Utsanzi Story

In Zimbabwe, more and more enterprises are responding to consumers’ growing interest in wholesome food and products that celebrate the essence of Africa’s unique...

Nyimo bean salad with watermelon

Thank you Lia Brazier, for this delicious recipe... Ingredients 500g nyimo beans, (bambara nuts, roundnuts) boiled until soft 250g water melon, sliced with seeds removed 1 large cucumber,...