Zimbabwe

A thin, smooth, pourable white maize-meal porridge cooked to a flowing consistency and eaten warm at breakfast, classically accompanied by peanut butter (dovi) or mahewu.

A Southern African tradition of grilling meat and offal directly over hardwood coals at a communal open-fire gathering, where the fire itself is both the cooking medium and the social centrepiece.

A Zimbabwean okra relish cooked down to a deliberately slippery, viscous texture, often enriched with groundnut or tomato.

A Zimbabwean stew of chicken or beef simmered with tomato, onion, and leafy greens, then thickened and richened by stirring in a generous quantity of groundnut (peanut) butter to form a deeply savory, nutty sauce.

A Zimbabwean Shona relish of tripe and other offal slow-stewed with onion and tomato, eaten as a prized feast and celebration dish.

A traditional Zimbabwean opaque, lightly alcoholic beer brewed from fermented sorghum (and sometimes millet or maize).

Sun-dried mopane caterpillars that are rehydrated and then fried or stewed with onion and tomato as a protein-rich relish.

A lightly fermented, slightly sour and thin-thick non-alcoholic drink made from cooked maize meal and water.

A Zimbabwean confection of green (unripe) papaya cut into cubes and candied in sugar syrup until translucent and chewy-firm, eaten as a street snack and home preserve.

A pungent Southern African relish of tiny sun-dried lake fish — most often small cyprinids or sardine-like species from Lake Malawi or Lake Kariba — fried crisp or simmered with aromatics into an intensely savory accompaniment to nsima.

Muboora is a Zimbabwean relish of tender pumpkin leaves cooked down and enriched with peanut butter, softened with a pinch of bicarbonate of soda.

A Zimbabwean side of leafy greens — rape (a brassica), covo, or pumpkin leaves — boiled then lightly fried with onion and tomato.

A Zimbabwean everyday side dish of leafy greens — typically rape or chomolia — slow-braised until tender in a sauce built from groundnut paste (dovi), tomato, and onion.

A traditional Shona dish of mashed pumpkin or butternut squash enriched with peanut butter, sometimes thickened with a little maize meal.

Nyama is braised, grilled, or stewed beef, goat, or wild game — the canonical protein companion to sadza in Zimbabwean and broader Southern African cuisine.

Sadza is a stiff white maize porridge cooked to a thick, hand‑moldable consistency, shaped into a mound, and served as a staple base with relishes or stews.

A stiff Zimbabwean porridge made from finger millet or sorghum meal, the older and earthier counterpart to white maize sadza.