Elite life
Zimbabwe (Zimbabwe Recipes)
The people of Zimbabwe have Bota for breakfast. For dinner and lunch the people have sadza. Sadza is served with beans, green vegetables like spinach and meat which is grilled or roasted or stewed. However, people prefer to have sadza with curdled milk(lacto) or dried fish called kapenta. During Christmas women learn special Zimbabwe Recipes to cook lavish feasts for the grand Christmas feast. On Christmas Day the people in Zimbabwe have rice with cabbage salad and chicken as the main dish.
Sadza is the staple food of the country. Sadza is thick porridge made from maize. It is called Mealie-meal. Formerly millets were used to prepare sadza. Sadza is rolled into balls and immersed in gravy or sauce or stewed vegetables. Some of the foods that are eaten along with sadza are choumolier, delele, kapenta, sugar beans, mopane worms( edible caterpillars) and nyama. The country offers a good choice of restaurants which serve Inrenational dishes beside Zimbabwe cusines.
Ingredients:
1 papaya (approximately 1 pound)
2 cups sugar
Lemon peel, grated
½ teaspoon mint, dried or fresh
Cooking Instructions:
Peel the papaya and wash well. Slice into little strips. Place the papaya, mint, grated lemon and sugar over low heat until the sugar dissolves. Cook for 10 minutes, 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.
Servings: 4-6
Ingredients:
1 large butternut squash
3 Tablespoons butter
Cinnamon, to taste
Cooking Instructions:
Preheat oven to 425°F. Remove the skin of the squash with a vegetable peeler, and cut into large chunks, discarding the seeds. Place the chunks onto 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.
Servings: 4-6
Ingredients:
4 cups water
2½ cups white cornmeal (regular cornmeal may be used)
Cooking Instructions:
Bring 3 cups of the water to a boil in a large pot. Combine 1½ 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 cornmeal. 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 mixture into a round shape. You may use wet hands to help shape the sadza.
Dovi (Peanut
Butter Stew)
Servings: 6-8
Ingredients:
2 medium onions, finely chopped
2 Tablespoons butter
2 cloves garlic, crushed
1 teaspoon salt
½ teaspoon pepper
½ 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
½ pound fresh spinach, or 1 package frozen spinach
Cooking Instructions:
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 minutes. 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 until 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.
Servings: 12-16
Ingredients:
1 cup cornmeal
4 cups milk
2 eggs, beaten ¾ cup butter or margarine
½ cup sugar
1 Tablespoon vanilla extract
½ cup sour cream
Cooking Instructions:
Measure milk into a saucepan and bring just to a boil. Remove from heat and allow to cool for about 10 minutes. Add eggs, ½ cup butter or margarine, and sugar to the in a saucepan. Bring to a boil and remove from heat. Add cornmeal, stirring constantly to prevent 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 ¼ 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.
Servings: 6-8
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
Cooking Instructions:
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 colander 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 ¾ cup of the cooking liquid reserved from the greens, then add to vegetables. Heat, stirring constantly, until greens have a creamy consistency, adding more reserved liquid or water if mixture seems too thick. Add salt to taste.
Serving: 1
Ingredients:
Ice
2 Tablespoons lemon or lime juice
3 dashes Angostura bitters (can be found in any supermarket)
Cold soda (sparkling) water
Cooking Instructions:
Half fill a tall glass with ice. Add the lemon or lime juice and Angostura bitters. Fill the glass with sparkling water and serve.
