Serves 4
Ingredients
500g goat leg meat, chopped into 3 cm pieces
1 brown onion, roughly diced
4 tomatoes, roughly chopped
2 tbsp tomato paste
250 ml(1 cup) red wine
3 carrots, sliced
5 potatoes, chopped into 2 cm pieces
400g small brown mushrooms, quartered
Directions
Heat 2 tbsp oil in a large frying pan over high heat, add the goat and brown all over. Transfer to a pressure cooker, making sure to scrape in the browned bits on the base of the pan. Add the onion, tomato, tomato paste and wine. Seal the pressure cooker according to the manufacturer’s instructions and cook on high pressure for 45 minutes.
When ready, release the steam and unseal the pressure cooker according to the manufacturer’s instructions.
Strain the liquid and place in a large saucepan over medium-high heat. Set aside the goat meat and keep warm.
Add the carrot, potato and mushroom to the liquid in the pan cook until the vegetables are tender and the sauce has reduced.
Add the goat and cook for a few minutes until warmed through.
Source: SBS, by Agnes Dube, https://www.sbs.com.au/food/recipes/goat-stew-potjie-mushrooms
Cabbage Salad
Serves 4
Ingredients
1 red onion, thinly sliced
½ white cabbage, thinly sliced
2 tomatoes, diced
Directions
Heat 1 tbsp oil in large frying pan over medium heat, add the onion and cook until softened. Add the cabbage and tomato and cook for 5 minutes till tomatoes are soft. Season with salt and pepper.
Source: SBS, by Agnes Dube, https://www.sbs.com.au/food/recipes/goat-stew-potjie-mushrooms
Peanut Butter Rice
Serves 4
Ingredients
185 g (1 cup) medium-grain rice
½ cup peanut butter
1 handful flat-leaf parsley leaves, to garnish
Directions
Cook the rice in a saucepan according to packet directions until tender and fluffy. Add the peanut butter, stir to combine, and warm through over medium-low heat for 1 minute. Garnish with the parsley.
Source: SBS, by Agnes Dube, https://www.sbs.com.au/food/recipes/goat-stew-potjie-mushrooms
Spicy Vegetable Peanut Stew
Ingredients
2 tablespoons olive oil
2 onions, chopped
4 garlic cloves, minced
3 tablespoons of a hot chili or peri peri sauce (optional, but highly recommended)
2 red chili peppers, sliced thinly
1 cup peanut butter
4 cups vegetable stock
1 7 oz can of tomato paste
1 teaspoon cayenne pepper
4 carrots, chopped
1 cup okra, whole
2 cups of spinach
Salt and pepper
Directions
1. Take a large pot over medium-high heat and add your olive oil
2. Once the oil is heated, add your onions and garlic. Cook together for 3 minutes as the onions become translucent
3. Add 1 cup of vegetable stock, chili sauce and peanut butter. Using either a whisk or a slotted ladle, stir in the peanut butter until it has dissolved and mixed with the liquid
4. Add the remaining vegetable stock, tomato paste, cayenne pepper and carrots. Reduce the head to medium-low and cover the pot to let the dovi simmer for ~10 minutes
5. Add your okra and re-cover the pot. Simmer for another 8 minutes as the okra cooks (and helps to thicken the stew)
6. Add your spinach and mix in as the spinach shrinks and softens (roughly 2 minutes). Mix well into the stew, then take off your dovi off the heat.
Source: Arousing Appetites, by Heather Rodgers, https://blog.arousingappetites.com/dovi-zimbabwean-peanut-stew/
Serves 2
Ingredients
65g cornmeal
1c cold water
0.75 liter boiling water
Directions
1. Mix cornmeal and cold water in a vessel and make a smooth paste. Make sure there are no lumps formed. You can use a whisk or a spoon.
2. Take another pot and put it on stove. Boil the water until it starts it boiling. Turn the flame to medium heat and let it simmer. You can put the lid on while its simmering.
3. Start adding the cornmeal paste to the simmering water bit by bit. Keep string to avoid lumps and let it cook for around 15 minutes. While its cooking, you need to keep it stirring in breaks. It will help to get the smooth consistency.
4. Once the Sadza reaches the desired consistency, cover the lid and let it sit for 5 minutes. It will help keep the aroma inside and the consistency perfect.
Source: Foodi Base, by Flator, https://foodibase.com/recipes/secret-sadza-from-a-zimbabwean-family-2/
Makes 60
Ingredients
10 tablespoons butter
1⁄4 cup sugar
1 tablespoon lemon zest
1 teaspoon ground nutmeg
1⁄4 cup honey
1 egg
1 cup finely grated raw sweet potato
2 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
Glaze
1 teaspoon butter
1 -2 teaspoon lemon juice
1 1⁄2 cups powdered sugar
1 tablespoon water
Directions
1. Cream together butter and sugar in bowl. Blend in lemon zest, nutmeg, honey and egg. Fold in sweet potato.
2. In separate bowl. sift flour, baking powder, baking soda and salt.
3. Add it to the first mixture and blend well.
4. Arrange cookie dough by rounded teaspoons on ungreased cookie sheet.
5. Bake at 350 degrees for 7 minutes.
Glaze
Use a wooden spoon to combine all ingredients in glass container until smooth. Add more water by the drop until glaze is easy to spread on cooled cookies.
Source: Genius Kitchen, by Laurie, https://www.geniuskitchen.com/recipe/cookies-from-zimbabwe-139868
Makes 7
Ingredients
2 tsp instant-rise yeast
3/4 cup sugar
1/2 cup milk (warm)
2 1/2 cup all-purpose flour
1/4 cup butter, softened
2 tsp vanilla extract
1 large eggs
1/4 tsp salt
Icing
1 cup powdered sugar
1-2 Tbsp water
red food coloring
1 cup powdered sugar
1-2 Tbsp water
red food coloring
Directions
Add the yeast, sugar, and warm milk to a bowl. Let proof until frothy, about 15 minutes. Meanwhile, measure out the other ingredients. Mix them all together until a thick but wet dough forms (kind of like cookie dough). Let proof for 1 hour. Measure in 1/4 cup sizes, roll into balls and place into greased muffin tins. Preheat the oven to 350F while letting the cakes rise a second time, for about 20 minutes. Bake until puffed and golden about 30 minutes.
Icing
Now let’s make the icing: First, find some Zimbabwean sugar cane. Whisk the powdered sugar with enough water to make a thick icing. I only needed about 1 1/2 Tbsp of water. If you use too much water, it’s easy to fix: simply whisk in some more powdered sugar. Add a drop or two of food coloring, to make it pink.
Source: Global Table Adventure, by Sasha Martin, http://globaltableadventure.com/recipe/recipe-zimbabwe-candy-cake-chikenduza/
Ingredients
1 papaya (approximately 1 pound)
2 cups sugar
Lemon peel, grated
½ teaspoon mint, dried or fresh
Directions
1. Peel the papaya and wash well. Slice into little strips.
2. Place the papaya, mint, grated lemon and sugar over low heat until the sugar dissolves.
3. Cook for 10 minutes, then set aside for half an hour.
4. Reheat over medium heat until the mixture crystallizes.
4. Reheat over medium heat until the mixture crystallizes.
5. Remove from heat and, using a spoon and fork, mold into ball or stick shapes.
Source: Food In Every Country Forum, http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Zimbabwe.html
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