Welcome to the Celtnet Recipes Zimbabwe Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the East African country of Zimbabwe. Here you will find all the recipes from Zimbabwe on this site all gathered into one place. I have attempted to gather together here as many Zimbabwean recipes as possible. The current collection represents the largest gathering of Zimbabwean recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Zimbabwe given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Zimbabwe and its Cuisine

Zimbabwe, officially: the Republic of Zimbabwe and formerly the Republic of Rhodesia and Zimbabwe Rhodesia, is a landlocked country in the southern part of the continent of Africa, between the Zambezi and Limpopo rivers. The capital and largest city is Harare and Zimbabwe (as rhodesia) gained independence from Britain on November 11 1965. The country was officially re-named Zimbabwe on April 18th 1980. Zimbabwe posessed one of the strongest economies of any Afrian country, but under the regine of Robert Mugabe its economy has collapsed. The main ethnic groups in Zimbabwe are: Shona (82%). Ndebele (9%) and Bantus of other ethnicity (9%). There are small minorities of White Zimbabweans (1.5%), Mixed race (0.5%) and Asian (0.5%). English is the official language of Zimbabwe, though less than 2.5%, mainly the white and Coloured (mixed race) minorities, consider it their native language. The rest of the population speak Shona (76%) and Ndebele (18%). Forty to fifty percent of Zimbabweans attend Christian churches. Around ten percent are Roman Catholics, who have an Archbishop of Harare. However like most former European colonies, Christianity is often mixed with enduring traditional beliefs. Besides Christianity, ancestral worship is the most practiced non-Christian religion which involves ancestor worship and spiritual intercession.

The country of Zimbabwe is bordered by two great rivers, the Limpopo and the Zambezi. These provide a great quantity of fish which are a staple of the country's diet. Maize (corn) is an important food crop and it forms the carbohydrate staple of the diet. Traditional meals consist of breads, such as pot brood (pot bread), patarolle (sweet potato rolls), mashed veggies, isidudu (pumpkin pap), soups (maize soup) and stews (tomato bredie, Potato stew with Chicken or potjiekos [potjie]). As might be expected the overall cuisine of Zimbabwe is more similar to that of Southern Africa rather than East Africa.


stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Zimbabwe follows (limited to 100 recipes per page). There are 11 recipes in total:


Page 1 of 1



Chicken Stew with Sadza Dumplings
     Origin: Zimbabwe
Nhopi
(Maize Meal with Pumpkin)
     Origin: Zimbabwe
Zimbabwe Greens
     Origin: Zimbabwe
Corn Meal with Pumpkin
     Origin: Zimbabwe
Nyma ye Huku
(Zimbabwean Chicken Stew)
     Origin: Zimbabwe
Zimbabwean Malva Pudding
     Origin: Zimbabwe
Dovi
(Peanut Butter Stew)
     Origin: Zimbabwe
Pineapple Ham with Avocado
     Origin: Zimbabwe
Zimbabwean Sweet Potato Biscuits
     Origin: Zimbabwe
Isidudu
     Origin: Zimbabwe
Sadza
(Corn Porridge)
     Origin: Zimbabwe

Page 1 of 1



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stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with East Africa picked out in red. East Africa is formed from nineteen states: 1: Burundi; 2: Comoros; 3: Djibouti; 4: Eritrea; 5: Ethiopia; 6: Kenya; 7: Madagascar; 8: Malawi; 9: Mauritius; 10: Mayotte; 11: Mozambique; 12: Réunion; 13: Rwanda; 14: Seychelles; 15: Somalia; 16: Tanzania; 17: Uganda; 18: Zambia; and 19: Zimbabwe.

This list of Zimbabwean recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.


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