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Zimbabwe
Meat in Zimbabwe is very good, and interesting game meats such as warthog and crocodile are readily available in most towns and tourist areas. In the major urban areas a variety of international restaurants are also available, while the local diet includes tasty peanut-based stews, wild mushroom soup and starchy staples. .
Zimbabwean markets generally have sumptuous fruit, especially papaya, and good locally-grown vegetables. Beer is never far away, whether it’s European-style lager or the opaque maize beer that is a favourite with many locals.
Specialities:
Sadza. A stiff maize meal porridge eaten with meat or stew.
Nhedzi: A rich wild mushroom soup.
Game meat Including ostrich, warthog and crocodile tail.
Whawha: Traditional maize beer.
Bota Porridge flavoured with peanut butter, milk, butter or jam and traditionally eaten for breakfast.
Dovi: Traditional peanut butter stew with meat and/or vegetables.
Mapopo candy Papaya cooked in and dusted with sugar.
Mopane worms: A large insect usually dried or fried as a protein-rich snack, or sometimes added to stews.
Mupotohayi: Traditional homemade cornbread.
Biltong Seasoned and dried meat usually made from beef or game.
Zimbabwe Appetizers - Soups - Sauces
Zimbabwe Main Dishes
Zimbabwe Side Dishes
Zimbabwe Desserts
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
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Appetizer
Peri peri sauce  Print Recipe

Home-made Peri Peri Sauce is used as dips, accompaniments, marinades or even spreads. This Nandos style Piri Piri Sauce is easy made. PERi-PERi, also known as the African Bird’s Eye Chilli, is the key to our legendary, flame-grilled PERi-PERi chicken. It’s grown in the African soil, so the magic starts from the ground up.
Serves: 8
Preparation time:30 minutes
Cooking time:30 minutes
2 large red bell peppers, char grilled
1 large red onion, char grilled
4 cloves garlic, minced
1/2 cup lemon juice
1/4 cup red wine vinegar, or apple cider vinegar
zest of one lemon, finely grated
10 small red Thai chilis, roughly chopped (more to taste for hotter sauce)
1 1/2 tsp smoked paprika, or plain paprika
1 1/2 tsp dried oregano
2 bay leaves
1 1/2 tsp kosher salt
1 tsp black pepper
To finish the sauce (when cooked)
1/4 cup lemon juice
zest of one lemon, finely minced
1/4 cup red wine vinegar, or apple cider vinegar
1/2 cup extra virgin olive oil
Start by roasting the red peppers and onions. This can be done on a gas grill, under the broiler or on a cast iron grill pan. You want to get good char marks on the outside of the peppers and onions. Don't worry if they are not fully cooked, they will get fully cooked in the sauce.
Chop the peppers and onions and add them to a food processor or blender. You can us an immersion blender if that is all you have on hand, just take the time to get the ingredients well pureed.
Add the garlic, lemon juice, red wine vinegar, lemon zest, red Thai chilis, smoked paprika, oregano, salt and pepper to the food processor with the grilled onions and peppers and puree until smooth.
Transfer the sauce to a medium saucepan, add the bay leaves and simmer slowly for 20-30 minutes.
Let the sauce cool to warm. Remove the bay leaves then return the sauce to the food processor again.
Add the additional lemon juice, red wine vinegar and lemon zest. Puree for another few minutes until very smooth. Slowly add in the olive oil in a thin stream as the processor is running.

Side Dish
Peri peri sauce  Print Recipe

Home-made Peri Peri Sauce is used as dips, accompaniments, marinades or even spreads. This Nandos style Piri Piri Sauce is easy made. PERi-PERi, also known as the African Bird’s Eye Chilli, is the key to our legendary, flame-grilled PERi-PERi chicken. It’s grown in the African soil, so the magic starts from the ground up.
Serves: 8
Preparation time:30 minutes
Cooking time:30 minutes
2 large red bell peppers, char grilled
1 large red onion, char grilled
4 cloves garlic, minced
1/2 cup lemon juice
1/4 cup red wine vinegar, or apple cider vinegar
zest of one lemon, finely grated
10 small red Thai chilis, roughly chopped (more to taste for hotter sauce)
1 1/2 tsp smoked paprika, or plain paprika
1 1/2 tsp dried oregano
2 bay leaves
1 1/2 tsp kosher salt
1 tsp black pepper
To finish the sauce (when cooked)
1/4 cup lemon juice
zest of one lemon, finely minced
1/4 cup red wine vinegar, or apple cider vinegar
1/2 cup extra virgin olive oil
Start by roasting the red peppers and onions. This can be done on a gas grill, under the broiler or on a cast iron grill pan. You want to get good char marks on the outside of the peppers and onions. Don't worry if they are not fully cooked, they will get fully cooked in the sauce.
Chop the peppers and onions and add them to a food processor or blender. You can us an immersion blender if that is all you have on hand, just take the time to get the ingredients well pureed.
Add the garlic, lemon juice, red wine vinegar, lemon zest, red Thai chilis, smoked paprika, oregano, salt and pepper to the food processor with the grilled onions and peppers and puree until smooth.
Transfer the sauce to a medium saucepan, add the bay leaves and simmer slowly for 20-30 minutes.
Let the sauce cool to warm. Remove the bay leaves then return the sauce to the food processor again.
Add the additional lemon juice, red wine vinegar and lemon zest. Puree for another few minutes until very smooth. Slowly add in the olive oil in a thin stream as the processor is running.
conversion of liquids
Type a value in one of the inputs below to convert into other units.
Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
USA
UK, Canada
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp
Weights
Type a value in one of the inputs below to convert into other units..

Kilogramms :  kg
Gramms :  g
Pounds :  lb
Ounces :  oz

Temperatures

Type a value in one of the inputs below to convert into other units.

Degrees Celsius :  °C
degrees Fahrenheit :  °F

Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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As the sun rises or sets in Zimbabwe

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2 Recipes

1 Appetizers

0 Main dishes

1 Side dishes