• 4 tablespoons taro flour (made by boiling then drying and pounding the taro)
  • 250ml chicken broth or 1 chicken stock cube
  • 50g brown sugar
  • Salt and black pepper to taste
  • 1/4 teaspoon baobab powder
  • 80ml fresh double cream


  1. Mix the taro flour with the chicken broth.
  2. Bring to boiling point and simmer in a large saucepan over medium-high heat, then reduce heat to medium low. Stir in the sugar, salt and black pepper; cover, and simmer for 10 minutes.
  3. Remove from heat, and stir in cream.
  4. Serve with a swirl of cream or sour milk and amaranth groundnut rolls.

Use fresh cooked taro instead of flour and blend or mash
Replace baobab powder with 1/4 teaspoon of ginger.

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Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.

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