A taste of Zimbabwe

March 7, 2019

Foods from land once provided everything for our people. Today, market foods are the most common. Traditional food however remains an important source of many nutrients. Fortunately, Zimbabweans realize the value and taste of indigenous meals. Here are some of our favourite recipes:

Peanut Butter Stew


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)

3 to 4 tomatoes

6 Tablespoons creamy peanut butter

½ pound fresh spinach, or 1 package frozen spinach


*Cook onions with butter in a big stew pot until browned. Add garlic, salt, and seasonings. Stir and add 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.

Pumpkin leaves

1 bunch pumpkin leaves

1 tsp bicarbonate of soda

1 tsp salt

4 tablespoons pure vegetable oil

500 ml boiling water

2 tomatoes

1/2 onion

* Thoroughly wash your vegetables. Break part of the stem and pull of the silk from the pumpkin leaves. Do this one leaf at a time. Cut the pumpkin leaves. Pour water in a pot and add bicarbonate of soda (1 teaspoon). Close the pot and bring the water to a boil. Add your cut up pumpkin leaves to the boiling water and leave for 5 minutes, stirring occasionally in between. After 5 minutes drain your pumpkin leaves in a colander.

Give your pot a quick rinse (do not rinse the pumpkin leaves). Add cooking oil (4 tablespoon), salt (1 teaspoon), onions and tomatoes. Stir, reduce heat and let simmer until tomatoes and onions are cooked through.


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