Saturday, July 23, 2016


Each season comes with different vegetables and fruits and wild loquat scientifically known as "UAPACA KIRKIANA".
In Shona language it is known as "MUZHANGE" it grows at medium altitudes in good rainfall areas free of frost. It is a fleshy round berry with tough reddish brown skin and a juicy yellow brown pulp. In rural areas some harvest these by digging holes around the tree so that when fruit are ripe they will fall into the holes for easy picking.  last year l started making jam and have been making it since
 Will share the recipe in the next post, below you can see photos of the fruit before its made into jam. The jam taste great on a piece of toast.

Saturday, December 12, 2015


it looks like we are going to have late rains l believe we should take global warming seriously as it affects us and our environment badly.  this year in Zimbabwe has been very hot and rains are late and it seems like we going to have a drought of some sort. Ishwa is a good source of protein found in abundance during the rainy season. in the city just as the rains start during the night they are attracted by the light so l catch them right at my door step. at MBARE MUSIKA (VEGETABLE MARKET) they are sold fried.

1cup ishwa,salt to taste

remove wings by winnowing.Heat a saucepan and add the ants,. saute until you have a light golden brown colour for few minutes. they have fat already but you can add a little if you want. serve as a snack.

Wednesday, December 9, 2015

Tamarind in Zimbabwe is known as RUSIKA its eaten as a fruit or soaked in water to cook porridge, here is a simple porridge you can make. its known as Busika in Binga where its found in abundance.   it is believed to increase libido.

RUSIKA PORRIDGE (Tamarind Porridge)

15 pods rusika,150ml mealie meal, 3 cups water (750ml), sugar to taste

peel and soak the pods in 750ml water for 10mins. remove flesh from the pods using hands.  stir in the mealie meal and put on medium heat continuously until thick and lumps free. cover and cook for 15mins.  serve with sugar.


Its a very hot day in Zimbabwe and after my long absence from the block lam glad to be back and to announce too that the book is almost finish its been an exciting journey to me knowing that l have brought Zimbabwean cuisine to many kitchens and those who are abroad have long since missed traditional Zimbabwean  food today.

Thursday, February 7, 2013


today as l woke up l marvelled at how God has made everything so different but yet beautiful.l realised today that though l do not have everything l need l have a roof over my head , l have clothes , l am eating so for that lam truly grateful for who lam and for what l have.l have been watching the news and in Mozambique there are floods many have been displaced and about 90 people have died.What touched my heart last night was seeing young kids as young as 2 years gathe over a plate of sadza.They were sadza with nothing in Zimbabwe tinoti "kutemura" ie eating sadza with no relish.Today as Zimbabweans we cannot even appreciate eating sadza with mavegi or mukaka "fermented milk" iths these little things we take for granted that makes us made me realise also that life is too short and death is always around us the sd that it we cant hear it or smell it so today if you can help someone help and tell me how that feels.I AM OUT.

Sunday, August 19, 2012

Zim potatoes

This is one of my favourite dish.Everything is cooked together which
makes it an easy dish to is served for breakfast with bread or
for lunch with rice.
480g potatoes , 3tbsp oil , 1 small onion finely chopped ,1 small
chilli finely chopped , 2 medium tomatoes chopped . 1/2tsp salt ,
1/2tsp curry , 1tsp garlic powder
Peel,wash and cut potatoes into even sized
pieces.Place all in a saucepan with boiling water enough to cover the
potatoes.Cover and cook until potatoes are tender adding more water
when necessary.Serve hot with bread or boiled rice.

Tuesday, August 14, 2012


Nhopi is a traditional Zimbabwean delicacy made from pumpkin and
peanut butter.Pumpkins are in abundance during rainy season and
throughout the year.My mum used to make nhopi and save it with
fermented cow's milk.Here is the recipe:
600g cooked pumpkin , 3tbsp smooth
peanut butter , 1tbsp brown sugar , 1 cup pumpkin retained water
Wash,peel and cook in
boiling water until soft.Drain excess water and set aside for later
use.Reduce heat and return saucepan with cooked pumpkin to heat and
add peanut butter.Stir until well combined.Add little water if too
thick but the consistency must be thick.Serve hot with fermented cow's
milk or roasted pumpkin seeds.

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Date: Tue, 14 Aug 2012 12:44:12 +0000