African Cuisine! Republic of Zimbabwe

African Cuisine!

Republic of Zimbabwe

Zimbabwe has had many diff erent infl uences on its culinary scene. From neighbouring African countries, the variety of tribes and the settlers from Europe. Each wave of new inhabitants has left its mark on Zimbabwe’s cuisine.

The main staple of Zimbabwean cuisine is maize/ corn and is used in a variety of dishes. Food in Zimbabwe has remained traditionally African for the most part, however British colonization certainly left its mark. Common British spices, breads, sugar and tea have become part of the daily life in Zimbabwe.

Derere/Okra

https://www.chefspencil.com/recipe/traditionalzimbabwean-okra/ The name itself is some kind of onomatopoeia in the Shona language. Derere is a special meal made from okra that is highly recommended in medical circles. Both rich in protein and acting as an appetizer, it is a great meal for those who are not feeling well.

It can come in leafy form or cut up into tiny rings from the okra pod. When cooked, okra will be very appealing to the eye and richly delicious to the palate.

Ingredients:

• 300g okra, chopped • 1/2 tsp bicarbonate of soda • 1/2 cup fresh tomatoes, chopped • 1 medium spring onion, chopped • 3/4 cup Water • 1/2 tsp Salt • 1 small finger chilli • 1/2 tsp ground black pepper

Directions:

• In a medium-sized saucepan, bring the water to a boil and add the soda – it should foam up as you add it to the water. • Add the chopped okra and whisk or beat with a wooden spoon for 3 mins. • Add the spring onions, tomatoes, chilies, pepper, and salt and continue whisking. • Cook for a further 3-5 mins whisking constantly. • Put aside to cool down and serve with sadza. • If you do not like spicy food, leave out the finger chilies as they are very hot. • Serve with sadza and a garnish if you choose.

Sadza/Pap/Hard Corn-Meal

https://www.chefspencil.com/recipe/sadza/ This is the richly scrumptious product of Zimbabwe’s staple crop, maize.

First, corn is ground into a powdery cornmeal. Then sadza is made from boiling water and mixing it with a paste of cornmeal, letting it simmer for a while before finally adding more of the meal to make it thicker. The end result is a hot steaming mountain that can be accompanied with beef or chicken stew and a side of any leafy vegetable. It

can also be combined with mopane worms. The result is utter satisfaction when washed down with a glass of ice cold water.

A variation of sadza can be made with millet or rapoko meal. The final result is a dark brownish pap, or porridge, which can be moulded and eaten with tripe, roasted pork, or with any of the stews popular in Zimbabwe such as beef or chicken.

Ingredients:

• 4 liters Water • 5 cups white maize meal

Directions:

• Boil 1 gallon (4 liters) of water. • Put five cups of white maize meal in a sauce pan and add cold water to soak the meal. • After the white maize meal is completely soaked, add a little more water and stir the mixture with a thick stick (or a big wooden spoon). • Cook on a medium heat and stir. Add the boiling water slowly and keep stirring constantly. Make sure the mixture doesn’t stick to the pan. • While heating, the maize meal will become smooth, like a smooth porridge. • Bring to the boil, stirring constantly, and boil for 5 minutes, adding more maize meal flour.

Mupunga Une Dovi (Peanut Butter Rice)

https://www.chefspencil.com/recipe/mupunga-une-dovipeanut-butter-rice/ Rice mixed with peanut butter is an age-old treat among most ethnic groups in Zimbabwe. Even better is when the rice comes directly from the field without much processing and still has all of its natural flavors. Rice with peanut butter is accompanied by a beef or chicken stew, a salad, or just as at tea time. It must be made compact but moist and well seasoned.

Ingredients:

• 1 cup long grain rice • Salt • 1 tbsp peanut butter

Directions:

• Cook the rice following the instructions on the packet, omitting the oil. • Add 1/2 cup of water and the peanut butter and let it cook some more. You want your rice to be slightly overcooked. • Cover and let the peanut butter cook for about 10 minutes. • Using a flat wooden spoon or mugoti, stir in the peanut butter until the rice is well bonded together. • Reduce the heat to low and cover for 10 minutes or until ready to serve. • Serve with any stew or sauce of your liking or by itself. This rice is especially good the next morning, cold with a cup of tea.

Nhopi/Pumpkin Soup

https://www.chefspencil.com/recipe/nhopi-pumpkin-soup/ Usually made by grandparents for their grandchildren on school holidays in the rural areas, nhopi has always been associated with warmth and affection. It’s a very simple recipe by boiling peeled pumpkin until tender then adding a bit of milk and some peanut butter for that nutty taste. It gives the word “traditional” a whole new meaning in Zimbabwe.

Ingredients:

• 1 Small pumpkin • 750 ml Water • 1/4 cup maize meal • 2 tablespoons peanut butter • 3 -4 teaspoons Sugar • 1/4 teaspoon Salt

Directions:

• Cut the pumpkin in half and remove the seeds and strands of fiber. • Peel and chop the flesh, put into a saucepan, and add the water. • Bring to the boil and simmer for about 30 minutes, or until the pumpkin is tender. It should mash easily using a fork. • Turn the heat off and puree the pumpkin.

• Traditionally we use a utensil called a musika, which is essentially a whisk but used in a slightly differently to a modern whisk. Of course, you do not have to use a musika as a handheld blender will do the job much quicker.

I use mine purely for the fond memories I have of my childhood. • In a separate bowl, mix the maize meal with a little cold water to form a paste. • Stir this into the puréed pumpkin, which should have the consistency of a very thin soup. Add the peanut butter, salt, and sugar • Bring the nhopi back to the boil and simmer for about 10 minutes. • If at this point it is too thick, add a little more water; if too thin, add a little more maize meal. • Serve hot.

Zimbabwean Chicken and Vegetable Soup

https://www.allrecipes.com/ recipe/219483/zimbabwean-chickenand-vegetable-soup/ This hearty and delicious soup combines a wonderful variety of vegetables with peanut butter and a few red pepper flakes for unexpected flavors and just the right amount of kick.

Ingredients:

• 1 tablespoon olive oil • 1 onion, diced • 4 cups vegetable stock, divided • ½ cup peanut butter • 2 cups canned diced tomatoes, with juices • ¼ teaspoon crushed red pepper flakes, or more to taste • 1 cup finely chopped cabbage • 1 cup chopped sweet potato • 1 cup peeled and chopped carrot • 1 cup peeled and chopped turnip • 1 cup chopped okra • 1 cup chopped cooked chicken, or to taste

Directions:

• Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth.

Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally. • Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes.

Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.

Image credit: icgeb.org