Traditional Zimbabwe Lunch & Dinner Recipes from My Childhood

As you might have already read in one of our blog posts last month, Hills of Africa is working diligently on a beautiful cookbook, featuring recipes from some of southern and eastern Africa’s most esteemed and celebrated properties. The book holds a very special place in my heart because I grew up in Zimbabwe with most of the traditional African recipes featured in the book. Working on the book allows me to transport myself back to my beautiful childhood on a farm in Chimanimani—an area located on the boarder of Zimbabwe and Mozambique.

Once the book is published, I hope to share it with all of you to give you a little taste of African cuisine and culture.

A few weeks ago, I featured some of my favorite dessert recipes from growing up. For today’s blog post, I’m featuring some of my favorite savory dinner and lunch recipes.

See below for the recipes:

Rice Salad

My side note: This is a wonderful side dish for a braai or barbecue.

Serves 6

• 3 cups brown rice
• ¼ cup whole lentils
• ½ teaspoon salt
• 8 cups water
• 6 tablespoons white vinegar
• 2 teaspoons curry powder
• 6 tablespoons brown sugar
• ½ teaspoon turmeric
• 2 tablespoons soy sauce
• ½ cup oil
• 1 teaspoon salt
• ½ red pepper, diced
• ½ green pepper, diced
• 1 large red onion, diced

Method:

1. Rinse rice and lentils with water and place in large pot.

2. Cover with water and bring to a boil. Gently boil for approximately 30 minutes until rice is cooked (it should look split and curly).

3. Drain rice and lentils through a colander. Set aside to cool.

4. Mix vinegar, curry powder, brown sugar, turmeric, soy sauce, oil, and salt together in a Quick Shake or other container with a tightly fitting lid.

5. Pour over rice and lentils and add red and green peppers and onions. Toss well.

6. Serve at room temperature.

Delicious Chicken!

My side note: This recipe was given to me by my beautiful sister-in-law Edz. It has become our family’s favorite dinner—by far! We like to serve it with a crisp green salad and garlic bread.

Serves 6

• 12 chicken portions
• 2 teaspoons curry powder
• ½ cup ketchup
• ½ cup smooth apricot jam
• ¼ cup worcestershire sauce
• ½ cup mayonnaise
• 1 teaspoon dry mustard powder (optional)
• 1 packet brown onion/mushroom soup
• 1 teaspoon salt
• 1 tablespoon cornstarch
• 4 cups water

Method:

1. Preheat oven to 375°F.

2. Place chicken portions in a large baking dish.

3. In a bowl, combine remaining ingredients and mix well.

4. Pour sauce over chicken and bake for 1¼ hours, until sauce is thick and chicken pieces caramelized.

Chakalaka

My side note: My husband loves his spicy food, and chakalaka is very spicy. It is a traditional spicy tomato, pepper, and onion relish that is normally served with sadza, bread, stews, or curries. You can serve it hot or cold. We like to serve it as an accompaniment to most meals to add a bit of spice.

Serves 4–6

*Keeps for 7 days in the refrigerator

• 3 tablespoons oil
• 2 onions, finely diced
• 2 bell peppers, finely diced
• 2–3 hot chili peppers (such as jalapeño), minced
• 2 or 3 garlic cloves, minced
• 2 teaspoons curry powder
• 3 tomatoes, diced
• Salt and pepper to taste

Method:

1. Heat the oil in a large saucepan over medium heat. Add the onions, bell peppers, chili peppers, garlic, and curry powder. Sauté, stirring frequently, until the onions and peppers are cooked down and wilted, about 4 to 5 minutes.

2. Stir in the tomatoes and bring to a boil. Add salt and pepper to taste. Reduce heat to medium-low and simmer for about 5 minutes.

3. Serve with your favorite meal.

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