Health & Food

Most Popular Meals You Can Find In Zimbabwe | Zim Special Foods

Being landlocked, most of Zimbabwe’s best dishes rely on locally grown ingredients. Because of regional climatic variations, food production and local ingredient availability vary across the country. As a result, the ten largest provinces of the country all feature distinctive cuisines and culinary traditions.

Let’s take a look at a few of Zimbabwe’s most well-liked dishes, keeping in mind that regional preferences may vary.

1. Sadza

sadza in a plate with nyama and veggies

Corn is initially ground into a powdery cornmeal. The cornmeal paste is added to boiling water, and the mixture is allowed to simmer for a while before the final addition of cornmeal is made to thicken the dish into sadza. The finished product is a hot and steamy mountain, perfect for serving with beef or chicken stew and a green salad. Adding mopane worms to the mix is another option. When followed by a tall glass of icy water, the result is pure bliss.

Millet or rapoko meal can be used to create an alternative version of sadza. The resulting pap, or porridge, is a dark brownish color and can be shaped before being served with tripe, roasted pork, or any of the many stews that are common in Zimbabwe, including beef and chicken.

2. Mutakura

mutakura in a plate

The grains used to make mutakura typically include maize, groundnuts, cow-peas, and sometimes nuts. Ingredients are seasoned and boiled. If you want to impress your guests, make them a dish of Mutakura and serve it alongside a glass of water.

3. Gango

Gango is best described as a way to bring together the best parts of all meat dishes. The options are either a mixed bag of chicken organs like intestines, liver, and gizzards, or a mixture of beef, pork, and vegetables.

Typically, a Gango outing is a fun weekend activity for the whole family.

4. Nhopi

nhopi picture

Nhopi has always been associated with love and comfort because it is traditionally prepared by grandparents for their grandchildren during school breaks in the countryside. Cooking time is minimal; all you need to do is boil pumpkin that has been peeled until tender, then mix in some milk and peanut butter for a satisfyingly nutty flavor. As a result, the word “traditional” takes on a whole new connotation in Zimbabwe as a result.

5. Mufushwa

Dried foods are nothing new, but the flavor of sun-dried leafy vegetables from Zimbabwe is one of a kind. The leaves can be those of the sweet potato, a type of leafy green vegetable known as covo, cabbage, or black jack, or even pumpkin. They are boiled and fried with tomatoes and onion after being dried until crunchy. You should really pair mufushwa with some sadza. – Read More On ChefSpencil

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