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...

Cowpea chili con carne

An old favourite with a tradtional legume. Note to reduce the cooking time of cowpeas, soak overnight before cooking or cook in the pressure...

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...

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....

Naturally Zimbabwean recipe competition

In order to tap into the inspirational talents of all you great cooks out there, we have decided to hold a competition for the...

Chimodo bread with sweet potato or cassava flour

This traditional bread is usually baked on hot coals in a cast iron frying pan with a lid. Ingredients 1 cup sweet potato or cassava flour, ...

Stuffed sweet potatoes

Recipe courtesy of Chef Kuchi   Ingredients 3 sweet potatoes 1 ½ dried wild mushrooms 1-3 chilies, chopped and seeded 1 bunch pumpkin leaves, cleaned 1...

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...

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....