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
13–23 of 23
Muboora
Zimbabwean pumpkin leaves simmered as a tender leafy vegetable relish, often with peanut butter and aromatics.
Mufushwa
Mufushwa is a Zimbabwean relish of dried leafy greens cooked with peanut butter, onion, tomato, and vegetable oil.
Muriwo Unedovi
Zimbabwean cooked leafy greens enriched with peanut butter and commonly seasoned with onion and tomato.
Mutakura
Mutakura is a Zimbabwean boiled mixed-grain-and-legume dish, commonly prepared with maize and legumes such as beans, cowpeas, or Bambara groundnuts; peanuts or other additions may also be included.
Nhedzi Relish
A Zimbabwean mushroom relish prepared by cooking nhedzi wild mushrooms with onion and tomato into a savory side dish.
Nhopi
Nhopi is a thick Zimbabwean pumpkin porridge made by cooking pumpkin with maize meal, peanut butter, water, and sugar.
Nyemba Relish
A Zimbabwean bean relish made by simmering cowpeas with onion, tomato, and often peanut butter until thick and savory.
Roadrunner Chicken
A Zimbabwean free-range chicken dish typically slow-cooked with onion, tomato, garlic, oil, and seasoning until tender.
Roasted Maize
Whole maize cobs are roasted until browned and smoky, commonly eaten as a simple Kenyan snack.
Sadza
Sadza is a thick Zimbabwean staple porridge made by cooking maize meal with water until firm and moundable.
Umxhanxa
A Zimbabwean pumpkin-and-maize dish commonly enriched with peanut butter and lightly sweetened before being simmered until soft.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.