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Zimbabwe, officially: the Republic of Zimbabwe and formerly the Republic of Rhodesia and Zimbabwe Rhodesia, is a landlocked country in the southern part of the continent of Africa, between the Zambezi and Limpopo rivers. The capital and largest city is Harare and Zimbabwe (as rhodesia) gained independence from Britain on November 11 1965. The country was officially re-named Zimbabwe on April 18th 1980. Zimbabwe posessed one of the strongest economies of any Afrian country, but under the regine of Robert Mugabe its economy has collapsed. The main ethnic groups in Zimbabwe are: Shona (82%). Ndebele (9%) and Bantus of other ethnicity (9%). There are small minorities of White Zimbabweans (1.5%), Mixed race (0.5%) and Asian (0.5%). English is the official language of Zimbabwe, though less than 2.5%, mainly the white and Coloured (mixed race) minorities, consider it their native language. The rest of the population speak Shona (76%) and Ndebele (18%). Forty to fifty percent of Zimbabweans attend Christian churches. Around ten percent are Roman Catholics, who have an Archbishop of Harare. However like most former European colonies, Christianity is often mixed with enduring traditional beliefs. Besides Christianity, ancestral worship is the most practiced non-Christian religion which involves ancestor worship and spiritual intercession. The country of Zimbabwe is bordered by two great rivers, the Limpopo and the Zambezi. These provide a great quantity of fish which are a staple of the country's diet. Maize (corn) is an important food crop and it forms the carbohydrate staple of the diet. Traditional meals consist of breads, such as pot brood (pot bread), patarolle (sweet potato rolls), mashed veggies, isidudu (pumpkin pap), soups (maize soup) and stews (tomato bredie, Potato stew with Chicken or potjiekos [potjie]). As might be expected the overall cuisine of Zimbabwe is more similar to that of Southern Africa rather than East Africa. |
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The alphabetical list of recipes from Zimbabwe follows (limited to 100 recipes per page). There are 11 recipes in total:
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The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?
If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
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