A FOOD TRADITION
Zimbabwean Cuisine
A Shona- and Ndebele-influenced cooking tradition centered on sadza, vegetable and peanut relishes, dried foods, freshwater fish, and indigenous ingredients.
Dishes linked to this cuisine
1–12 of 23
Boiled Maize and Beans
A Zimbabwean staple of maize and beans boiled together until tender and served as a hearty savory dish.
Bota
Bota is a Zimbabwean breakfast porridge prepared from maize meal and commonly enriched with milk, sugar, or peanut butter.
Chikenduza
Chikenduza is a Zimbabwean sweet yeast bun made from wheat flour, sugar, yeast, and water, commonly steamed or baked until soft.
Chimodho
A Zimbabwean maize bread made from maize meal with wheat flour, sugar, salt, and a fat, with milk or egg occurring in some versions.
Derere
A Zimbabwean okra relish cooked until viscous and commonly served as a vegetable side with onion, tomato, or peanut butter.
Dovi
Dovi is a Malawian peanut stew in which ground peanuts form a rich sauce around chicken or vegetables with tomato and onion.
Kapenta Relish
A Zimbabwean relish made by simmering small dried kapenta fish with tomato and onion in a richly seasoned sauce.
Maheu
A traditional Zimbabwean fermented maize drink made from maize meal and water, often sweetened before serving.
Maputi
Maputi is a Zimbabwean roasted maize snack prepared by dry-roasting maize kernels until crisp and lightly seasoning them with salt.
Matumbu Stew
Matumbu stew is a Zimbabwean tripe stew simmered with onion, tomato, oil, salt, and often curry seasoning until the tripe is tender.
Mazondo
Mazondo is a Zimbabwean oxtail stew slowly braised with onion, tomato, and seasoning until the beef becomes tender.
Mopane Worms
Mopane worms are edible mopane caterpillars commonly rehydrated or cooked with onion, tomato, oil, and seasoning as a Zimbabwean relish or snack.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.