Zimbabwe is a wonderful safari and wildlife destination, but there’s far more to it than that. Another highlight is the unique use of vegetables and legumes, such as nutritious pumpkin leaves (muboora) and cowpeas (nyemba). When you visit Zimbabwe, you absolutely have to sample these dishes - even if it means going out of your comfort zone. If you’re unsure where to start, we’ve put together a list of 10 different dishes you have to try on your next Zimbabwe safari tour.
1. Sadza
No culinary journey in Zimbabwe is complete without trying sadza! It’s a simple dish, yet it’s the cornerstone of Zimbabwean cuisine, much like mieliepap in South Africa. Most people eat it at least once a day. Sadza is a symbol of community and sharing and is often eaten with the hands from a communal bowl or pot. It’s truly a dish that caters to all, from meat lovers to vegetarians.
2. Mopane Worms (Macimbi/Madora)
Mopane worms, called macimbi or madora in Zimbabwe, are a distinctive feature of many southern African cuisines. Locals harvest these caterpillars, which are actually the larvae of the emperor moth, from the indigenous mopane trees. Mopane worms are very versatile. Typically, people clean and dry them, preserving them for extended periods. Dried mopane worms are crunchy snacks, with a distinctively robust flavour. Alternatively, they can be rehydrated and cooked, often in a rich, tomato-based sauce, and served with sadza or rice.
Recipe for Mopane Worms
Here's a simple recipe to try:
Ingredients:
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- 500 g dried mopane worms
- 3 tomatoes, diced or 1 can of tomatoes
- 2 onions, diced
- 1/2 tsp turmeric
- 3 fresh chillies, finely chopped
- 3 cloves of garlic, finely chopped
- Tbsp of fresh ginger, finely chopped
- A little cooking oil
- Salt
Directions:
- Thank you to Langa Lloyd (The Edge Café) for this recipe.
3. Bota
Bota is a time-honoured element of Zimbabwe’s breakfast cuisine. What makes bota a particularly special Zimbabwean dish are the diverse flavours that you can add to it. You can enjoy it with peanut butter, milk, sugar, honey, butter, or jam. Like sadza, bota is an integral part of the cultural fabric of Zimbabwe. Many families have their own unique ways of preparing it, and the recipe is often passed down through generations.
4. Dovi (Peanut Stew)
Dovi, or peanut stew, is another staple of Zimbabwean cuisine and attests to the country’s fondness for this nutritious legume. The stew is well-seasoned and spices are often added to enhance its taste resulting in a dish that’s both comforting and nutritious, reflecting the country’s culinary ingenuity. The versatility of dovi lies in its ability to incorporate different local ingredients. Some variations include vegetables like carrots, tomatoes, okra, or leafy greens like spinach, collard greens, or kale.
5. Kapenta (Matemba)
The use of kapenta, locally called matemba, demonstrates Zimbabwe’s expertise in harnessing lake resources for its cuisine and nutritional needs. Most of Zimbabwe’s kapenta comes from Lake Kariba, where it plays a vital role in the local diet and economy. The tiny, silvery fish are salted and dried in the sun in vast quantities, but are also prepared fresh. When served with sadza, the crispy fish and the dense porridge creates a delightful contrast of textures and flavours. Alternatively, kapenta is often simmered in a sauce of tomatoes and onions that add flavour and complements the natural taste of the fish. Curry powder and green peppers can also be added.
6. Maheu
Maheu is a traditional, non-alcoholic drink that’s a refreshing and nutritious staple amongst Zimbabwean beverages. This drink is made from fermented maize meal, giving it a distinctive slightly sour taste and a milky texture. Commonly drunk as a thirst quencher, maheu is also valued for its ability to provide energy. The versatility of maheu is seen in the various ways it can be flavoured and served. A common practice is to add ground peanuts, which gives it a nutty flavour and a creamier texture.
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7. Nyama Choma
Nyama, which simply means “meat” in Shona, is used to refer to a range of meat-based dishes. Nyama choma specifically refers to a method of slow-grilling various types of meat over an open flame. This technique, practised for generations, allows the meat to cook evenly and acquire a rich, smoky flavour that typifies Zimbabwean barbecue. The types of meat used in nyama choma vary, including beef, goat, and chicken, each offering a different texture and flavour profile. Before grilling, the meat is often marinated with garlic, ginger, and paprika, as well as other local herbs. This tenderises the meat and gives it its complex, aromatic flavour and smokiness. Nyama choma is more than just a dish - it’s a celebration of local ingredients and traditional cooking methods in Zimbabwean dishes.
8. Muriwo Unedovi
Muriwo unedovi is a vegetarian dish that consists of collard greens, kale, or spinach cooked with peanut butter, onions, and tomatoes. The real magic of muriwo unedovi lies in its clever combination of peanut butter, onions, and tomatoes, with the peanut butter bringing a creamy, nutty richness to the dish, while the onions and tomatoes add a slight acidity that enhances the overall flavour.
9. Muboora
Muboora focuses on the tender leaves of the pumpkin plant - often overlooked in many cuisines but cherished in Zimbabwe. You cook them by boiling them, which makes them easier to digest and enhances their natural sweetness. The second stage of preparing muboora involves simmering the boiled leaves in a rich sauce of tomatoes and onions. Sometimes, peanut butter is added, giving it a creamy texture and a nutty, savoury taste.
10. Chikenduza (Candy Cakes)
Chikenduza, also known as candy cakes, offer a delicious, colourful, and sweet conclusion to any Zimbabwean dish. A powdered sugar glaze is often drizzled over the top. The preparation of chikenduza involves a simple but careful process, using staple ingredients like flour, sugar, and yeast.
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