Food of Zimbabwe
World Day of Prayer 2020 • Supplemental Material
The main staple of Zimbabwean cuisine is maize (corn). It is used in a variety of dishes. Food in Zimbabwe has remained traditionally African for the most part. However, British colonization definitely had an influence. Common British spices, breads, sugar, and tea have become part of daily life in Zimbabwe. Despite Zimbabwean cuisine’s traditional roots, eating out in Zimbabwe is popular and local and international cuisines are available.
Beer is the most popular alcoholic drink in Zimbabwe.
Whawha is a traditional maize beer; however, Zambezi is Zimbabwe’s national beer.
Mazoe orange drink is a favorite. It is unique because it is made completely from fruit with no chemicals added.
Crops such as squash, corn, yams, pumpkins, peanuts, and mapopo (papaya), flourish during the summer and autumn months, but are scarce in the dry, winter months.
To preserve food, Zimbabweans dry produce and meats after the rainy season.
Tiny dried fish called kapenta are a common snack.
Biltong, which is sun-dried, salted meat cut into strips (similar to beef jerky), is also common.
Beef or wild game, such as kudo and springbok (both members of the an- telope family), are frequently used.
The national dish of Zimbabwe is called sadza. The phrase sadza re masikati, or “sadza of the afternoon,” simply means “lunch.” Sadza re manheru, or “sadza of the evening” means dinner.
Sadza is made from cornmeal or maize and served with relish.
Relish can be any kind of vegetable stew, but nyama (meat), such as beef or chicken, is also common.
Sadza is cooked slowly until thick, like porridge.
Other traditional foods include avocados, beans, peanuts, butternut squash, gem squash, green maize (corn on the cob), and cucumbers. Bowara, or pump- kin leaves, can be eaten fresh or mixed into stews, like dovi (peanut butter stew).
In the summer, at open-air markets you will find dried mopane worms (spiny
caterpillars) and flying ants by the pound. Both can be eaten fried and are said to taste chewy and salty.
Sadza
Ingredients
4 cups water
21⁄2 cups white cornmeal (regular cornmeal may be used)
Directions
Bring 3 cups of the water to a boil in a large pot. Combine 11⁄2 cups of the cornmeal with the remaining 1 cup water. Reduce heat to medium to low and add the cornmeal mixture to the boiling water, stirring constantly with a wooden spoon. Cook for about 5 minutes. Slowly adding the remaining 1 cup of corn- meal. When the mixture is very thick and starts to pull away from the sides of the pan, transfer to a serving bowl or plate. Use a wooden spoon to shape the mix- ture into a round shape. You may use wet hands to shape the sadza.
Serves 4 to 6.
Roasted Butternut Squash
Ingredients
1 large butternut squash
3 tablespoons butter
Cinnamon, to taste
Directions
Preheat oven to 425°F. Remove the skin of the squash with a vegetable peeler and cut the squash into large chunks, discarding the seeds. Place the chunks on a large piece of foil and place the butter on top. Bring up the edges of the foil around the squash and seal tightly. Place on cookie sheet and roast for 20 to 25 minutes, or until the squash is tender and lightly browned. Sprinkle cinnamon on top to taste.
Serves 4 to 6.
Dovi (Peanut Butter Stew)
Ingredients
2 medium onions, finely chopped
2 tablespoons butter
2 cloves garlic, crushed
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 teaspoon cayenne pepper
2 green bell peppers, chopped
1 chicken, cut into pieces (may use skinless, boneless chicken if preferred)
3 to 4 tomatoes
6 tablespoons creamy peanut butter
1⁄2 pound fresh spinach, or 1 package frozen spinach
Directions
Cook onions with butter in a big stew pot until browned. Add garlic, salt, and seasonings. Stir, adding green peppers and chicken. Once the chicken is browned, add the tomatoes and mash them with a fork.
Add 2 cups water and simmer for 5 to 10 min-
utes. Add half the peanut butter to the pot, lower heat, and continue to simmer.
In a separate pan, cook the spinach. If using fresh spinach, wash the leaves, add about 2 tablespoons of water to a saucepan with the spinach and heat over medium low heat until the spinach leaves are limp and tender. If using frozen spinach, cook according to package directions.
Add the rest of the peanut butter to the spinach and heat for 5 minutes. Serve the stew and the greens together.
Serves 6 to 8.
Cornmeal Cake
Ingredients
1 cup cornmeal 4 cups milk
2 eggs, beaten
3⁄4 cup butter or margarine
1⁄2 cup sugar
1 tablespoon vanilla extract
1⁄2 cup sour cream
Directions
Measure milk into a saucepan and bring just to a boil. Remove from heat and allow to cool for about 10 minutes. Add eggs, 1⁄2 cup butter or margarine, and sugar to the saucepan. Bring to a boil and remove from heat. Add cornmeal, stirring constantly to pre- vent lumps. Return to low heat and continue cooking for 20 minutes, or until thickened, stirring constantly to prevent sticking. Add vanilla extract and stir well.
Preheat oven to 350°F.
Melt remaining 1⁄4 cup butter and pour into 8-inch cake pan.
Swirl pan to coat bottom and sides.
Pour cornmeal mixture into pan and bake for 30 minutes, or until cake is golden brown.
Cake is done when a toothpick is inserted into the middle of the cake and it comes out clean.
Remove cake from oven and cover top with sour cream.
Return to oven for 15 minutes, or until top is bubbly and lightly browned. Serve cake while still warm.
Zimbabwe Greens
Collard greens are not native to Zimbabwe, but are the most comparable to Zimbabwean greens.
Ingredients
1 bunch collard greens, washed
1 cup water
1 large tomato, chopped
5 green onions, sliced
3 tablespoons creamy peanut butter
Salt, to taste
Directions
Remove the tough stems, then shred the greens. Place in a saucepan with the water. Bring to a boil and cook, stirring occasionally, just until the greens are crunchy- tender, about 2 to 3 minutes. Place a strainer or colan- der over a large bowl and drain the greens, reserving the cooking liquid in the bowl. Return the greens to the saucepan and add the tomato and onions. Cook over medium heat, stirring constantly, about 4 to 5 minutes.
Combine the peanut butter with 3⁄4 cup of the cooking liquid reserved from the greens, then add to vegeta- bles. Heat, stirring constantly, until greens have a creamy consistency, adding more reserved liquid or water if mixture seems too thick. Add salt to taste.
Serves 6 to 8.
Mapopo (Papaya) Candy
Ingredients
1 papaya (approximately 1 pound)
2 cups sugar
Lemon peel, grated
1⁄2 teaspoon mint, dried or fresh
Directions
Peel and wash the papaya. Slice it into narrow strips. Place the papaya, mint, grated lemon, and sugar over low heat until the sugar dissolves. Cook for 10 min- utes, then set aside for half an hour. Reheat over medium heat until the mixture crystallizes. Remove from heat and, using a spoon and fork, mold into ball or stick shapes.
Recipe Source
www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Zimbabwe.html#ixzz5r9wdKBW2
This material was prepared by WDP Zimbabwe for WDP 2020. For further information, contact
World Day of Prayer USA • 475 Riverside Drive, 15th Floor • New York, NY 10115 • 212.870.2466 • Orders: 888.937.8720 info@wdp-usa.org • www.wdp-usa.org • www.wdp-usa/category/blogs • www.facebook.com/worlddayofprayerusa • www.twitter.com/wdpusa
World Day of Prayer 2020 • Supplemental Material
The main staple of Zimbabwean cuisine is maize (corn). It is used in a variety of dishes. Food in Zimbabwe has remained traditionally African for the most part. However, British colonization definitely had an influence. Common British spices, breads, sugar, and tea have become part of daily life in Zimbabwe. Despite Zimbabwean cuisine’s traditional roots, eating out in Zimbabwe is popular and local and international cuisines are available.
Beer is the most popular alcoholic drink in Zimbabwe.
Whawha is a traditional maize beer; however, Zambezi is Zimbabwe’s national beer.
Mazoe orange drink is a favorite. It is unique because it is made completely from fruit with no chemicals added.
Crops such as squash, corn, yams, pumpkins, peanuts, and mapopo (papaya), flourish during the summer and autumn months, but are scarce in the dry, winter months.
To preserve food, Zimbabweans dry produce and meats after the rainy season.
Tiny dried fish called kapenta are a common snack.
Biltong, which is sun-dried, salted meat cut into strips (similar to beef jerky), is also common.
Beef or wild game, such as kudo and springbok (both members of the an- telope family), are frequently used.
The national dish of Zimbabwe is called sadza. The phrase sadza re masikati, or “sadza of the afternoon,” simply means “lunch.” Sadza re manheru, or “sadza of the evening” means dinner.
Sadza is made from cornmeal or maize and served with relish.
Relish can be any kind of vegetable stew, but nyama (meat), such as beef or chicken, is also common.
Sadza is cooked slowly until thick, like porridge.
Other traditional foods include avocados, beans, peanuts, butternut squash, gem squash, green maize (corn on the cob), and cucumbers. Bowara, or pump- kin leaves, can be eaten fresh or mixed into stews, like dovi (peanut butter stew).
In the summer, at open-air markets you will find dried mopane worms (spiny
caterpillars) and flying ants by the pound. Both can be eaten fried and are said to taste chewy and salty.
Sadza
Ingredients
4 cups water
21⁄2 cups white cornmeal (regular cornmeal may be used)
Directions
Bring 3 cups of the water to a boil in a large pot. Combine 11⁄2 cups of the cornmeal with the remaining 1 cup water. Reduce heat to medium to low and add the cornmeal mixture to the boiling water, stirring constantly with a wooden spoon. Cook for about 5 minutes. Slowly adding the remaining 1 cup of corn- meal. When the mixture is very thick and starts to pull away from the sides of the pan, transfer to a serving bowl or plate. Use a wooden spoon to shape the mix- ture into a round shape. You may use wet hands to shape the sadza.
Serves 4 to 6.
Roasted Butternut Squash
Ingredients
1 large butternut squash
3 tablespoons butter
Cinnamon, to taste
Directions
Preheat oven to 425°F. Remove the skin of the squash with a vegetable peeler and cut the squash into large chunks, discarding the seeds. Place the chunks on a large piece of foil and place the butter on top. Bring up the edges of the foil around the squash and seal tightly. Place on cookie sheet and roast for 20 to 25 minutes, or until the squash is tender and lightly browned. Sprinkle cinnamon on top to taste.
Serves 4 to 6.
Dovi (Peanut Butter Stew)
Ingredients
2 medium onions, finely chopped
2 tablespoons butter
2 cloves garlic, crushed
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 teaspoon cayenne pepper
2 green bell peppers, chopped
1 chicken, cut into pieces (may use skinless, boneless chicken if preferred)
3 to 4 tomatoes
6 tablespoons creamy peanut butter
1⁄2 pound fresh spinach, or 1 package frozen spinach
Directions
Cook onions with butter in a big stew pot until browned. Add garlic, salt, and seasonings. Stir, adding green peppers and chicken. Once the chicken is browned, add the tomatoes and mash them with a fork.
Add 2 cups water and simmer for 5 to 10 min-
utes. Add half the peanut butter to the pot, lower heat, and continue to simmer.
In a separate pan, cook the spinach. If using fresh spinach, wash the leaves, add about 2 tablespoons of water to a saucepan with the spinach and heat over medium low heat until the spinach leaves are limp and tender. If using frozen spinach, cook according to package directions.
Add the rest of the peanut butter to the spinach and heat for 5 minutes. Serve the stew and the greens together.
Serves 6 to 8.
Cornmeal Cake
Ingredients
1 cup cornmeal 4 cups milk
2 eggs, beaten
3⁄4 cup butter or margarine
1⁄2 cup sugar
1 tablespoon vanilla extract
1⁄2 cup sour cream
Directions
Measure milk into a saucepan and bring just to a boil. Remove from heat and allow to cool for about 10 minutes. Add eggs, 1⁄2 cup butter or margarine, and sugar to the saucepan. Bring to a boil and remove from heat. Add cornmeal, stirring constantly to pre- vent lumps. Return to low heat and continue cooking for 20 minutes, or until thickened, stirring constantly to prevent sticking. Add vanilla extract and stir well.
Preheat oven to 350°F.
Melt remaining 1⁄4 cup butter and pour into 8-inch cake pan.
Swirl pan to coat bottom and sides.
Pour cornmeal mixture into pan and bake for 30 minutes, or until cake is golden brown.
Cake is done when a toothpick is inserted into the middle of the cake and it comes out clean.
Remove cake from oven and cover top with sour cream.
Return to oven for 15 minutes, or until top is bubbly and lightly browned. Serve cake while still warm.
Zimbabwe Greens
Collard greens are not native to Zimbabwe, but are the most comparable to Zimbabwean greens.
Ingredients
1 bunch collard greens, washed
1 cup water
1 large tomato, chopped
5 green onions, sliced
3 tablespoons creamy peanut butter
Salt, to taste
Directions
Remove the tough stems, then shred the greens. Place in a saucepan with the water. Bring to a boil and cook, stirring occasionally, just until the greens are crunchy- tender, about 2 to 3 minutes. Place a strainer or colan- der over a large bowl and drain the greens, reserving the cooking liquid in the bowl. Return the greens to the saucepan and add the tomato and onions. Cook over medium heat, stirring constantly, about 4 to 5 minutes.
Combine the peanut butter with 3⁄4 cup of the cooking liquid reserved from the greens, then add to vegeta- bles. Heat, stirring constantly, until greens have a creamy consistency, adding more reserved liquid or water if mixture seems too thick. Add salt to taste.
Serves 6 to 8.
Mapopo (Papaya) Candy
Ingredients
1 papaya (approximately 1 pound)
2 cups sugar
Lemon peel, grated
1⁄2 teaspoon mint, dried or fresh
Directions
Peel and wash the papaya. Slice it into narrow strips. Place the papaya, mint, grated lemon, and sugar over low heat until the sugar dissolves. Cook for 10 min- utes, then set aside for half an hour. Reheat over medium heat until the mixture crystallizes. Remove from heat and, using a spoon and fork, mold into ball or stick shapes.
Recipe Source
www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Zimbabwe.html#ixzz5r9wdKBW2
This material was prepared by WDP Zimbabwe for WDP 2020. For further information, contact
World Day of Prayer USA • 475 Riverside Drive, 15th Floor • New York, NY 10115 • 212.870.2466 • Orders: 888.937.8720 info@wdp-usa.org • www.wdp-usa.org • www.wdp-usa/category/blogs • www.facebook.com/worlddayofprayerusa • www.twitter.com/wdpusa
