Thursday, February 7, 2013

ARE YOU GRATEFUL

today as l woke up l marvelled at how God has made everything so different but yet beautiful.l realised today that though l do not have everything l need l have a roof over my head , l have clothes , l am eating so for that lam truly grateful for who lam and for what l have.l have been watching the news and in Mozambique there are floods many have been displaced and about 90 people have died.What touched my heart last night was seeing young kids as young as 2 years gathe over a plate of sadza.They were sadza with nothing in Zimbabwe tinoti "kutemura" ie eating sadza with no relish.Today as Zimbabweans we cannot even appreciate eating sadza with mavegi or mukaka "fermented milk" iths these little things we take for granted that makes us whole.it made me realise also that life is too short and death is always around us the sd that it we cant hear it or smell it so today if you can help someone help and tell me how that feels.I AM OUT.

Sunday, August 19, 2012

Zim potatoes

This is one of my favourite dish.Everything is cooked together which
makes it an easy dish to cook.it is served for breakfast with bread or
for lunch with rice.
480g potatoes , 3tbsp oil , 1 small onion finely chopped ,1 small
chilli finely chopped , 2 medium tomatoes chopped . 1/2tsp salt ,
1/2tsp curry , 1tsp garlic powder
Peel,wash and cut potatoes into even sized
pieces.Place all in a saucepan with boiling water enough to cover the
potatoes.Cover and cook until potatoes are tender adding more water
when necessary.Serve hot with bread or boiled rice.

Tuesday, August 14, 2012

NHOPI "PUMPKIN PORRIDGE"

Nhopi is a traditional Zimbabwean delicacy made from pumpkin and
peanut butter.Pumpkins are in abundance during rainy season and
throughout the year.My mum used to make nhopi and save it with
fermented cow's milk.Here is the recipe:
600g cooked pumpkin , 3tbsp smooth
peanut butter , 1tbsp brown sugar , 1 cup pumpkin retained water
Wash,peel and cook in
boiling water until soft.Drain excess water and set aside for later
use.Reduce heat and return saucepan with cooked pumpkin to heat and
add peanut butter.Stir until well combined.Add little water if too
thick but the consistency must be thick.Serve hot with fermented cow's
milk or roasted pumpkin seeds.

---------- Forwarded message ----------
From: lydiapumpkin@gmail.com
Date: Tue, 14 Aug 2012 12:44:12 +0000
Subject:
To: Lvtavengwa@gmail.com

Monday, August 13, 2012

Nhopi "pumpkin porridge"

Nhopi is porridge made from pumpkin and peanut butter.it is a delicacy
amongst Zimbabweans.Pumpkins are widely in abundance during rainy
season and throughout the year.In Zimbabwe pumpkin,pumpkin leaves and
seeds are eaten.My mum used to make nhopi and serve it with fermented
cow's milk.Here is the recipe:
600g cooked pumpkin, 3tbsp smooth peanut
butter, 1tbsp brown sugar, 1 cup pumpkin retained water
Wash,peel and cook
pumpkin in boiling water until soft.Drain excess water and keep it for
later use and reduce heat.Return saucepan to heat and add peanut
butter.Stir until well combined.Adding little retained water for
desired consistency but it should be thick.Serve with fermented milk
or roasted pumpkin seeds.

Finally its almost over

Hello everybody sorry for the silence was having troubles with
posting.l trust that you okay and are ready for more Zimbabwean
delicacies.if you were giuen three cookbooks with the following titles
myzimbabwean kitchen ,Zimbabwean delicacies,and pardon my barefoot
which title would make you want tn have a look at Zimbabwean food and
buy it.Send your comments and stand a chance to win my new cookbook.

Tuesday, February 28, 2012

This is a traditional  wild rice Zimbabwean rice usual served with dovi 'peanut butter". Below is the recipe so that you too can indulge.

Mupunga une dovi

1 cup rice
3 cups water
2 tablespoons peanut butter

1.Cook rice in boiling water until soft.
2.Stir in peanut butter until well combined.
3.Serve with a meat stew or as a main meal.

Tuesday, February 21, 2012

Magaka is a Shona word for jelly melon.They are widely in abundance during rainy season and are usually eaten with salt or sugar.One day out of the blue l thought of squeezing the juice out and making it to a drink.Here is a recipe  I used:

Magaka drink "Jelly melon drink"

8 Medium jelly melon
2 tablespoons sugar


1.Remove thorns and wash melon.
2.Cut in half and squeeze juice[seeds will also come out].
3.Mix with sugar.
4.Chill and serve.