Photo Trevor Sagota

Thanks to Hesbe Chivers for this recipe


  • 1 cup chimera flour (malted sorghum or millet flour)
  • 1 cup wheat flour
  • 1 egg
  • 1 cup mahewu (plus ½ cup if needed)
  • ½ teaspoon bicarb of soda
  • 1 teaspoon salt
  • Oil for frying


  1. Mix all dry ingredients together.
  2. Whisk together the egg and mahewu then add 1 cup of this mixture to the dry ingredients. Stir to combine, adding more mahewu as needed to achieve a soft dough texture, easy to drop into the oil.
  3. Drop spoonfuls of the dough onto a hot oiled pan. When bubbles appear on the surface of the dough, turn and continue cooking on the other side.
  4. Serve the puffs hot, topped with hodzeko, honey and toasted marula nuts.
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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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