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,...

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...

“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...

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...

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...

Amaranth grain milee

Ingredients 8 medium potatoes 5 carrots 225g peas 1.5kg cowpeas 4 tomatoes 1 green pepper 100g amaranth grain 1 teaspoon salt 1 serving spoon...

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...

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...

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...

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....