![]() | ![]() |
You can also browse recipes from the following other African Regions:
| North Africa | West Africa | Central Africa | East Africa | Southern Africa |
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. |
One Million People CampaignIf 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
Page 1 of 1 Couldn't find what you were looking for? Search the web:
|
|
|
Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.
'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).