African Cuisines

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98Ntu

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Skooby said:
What vegetables are in #4?
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I should amend #4

I wasn’t clear and didn’t explain it well lol.

There is a beef stew with carrots. Three balls of isitshwala or savory porridge. Then there is a creamed spinach type dish made of greens, they could be amaranth or pumpkin leaves or rapeseed leaves or etc. The orange stuff is a puréed squash and the purple stuff is a diced and candied side of beetroot.
 
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nullnullnullnull said:
Multi-ethnic Zimbabwean here- primarily interested in Kalanga and Ndebele cuisines. I am a culinary enthusiast and amateur anthropologist.

I am interested in fusing traditional and experimental ideas. Focusing on indigenous flora, fauna and cooking methods/philosophies while embracing African-futuristic and African modernist aesthetics.

I want to post my explorations in this thread.
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Cool! The only Zimbabwean dish I've tried is sadza.

nullnullnullnull said:
In the meantime here is some ethnically Kalanga and Ndebele food :smile:



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1- isitshwala lenyama (savory porridge with beef stew)

2- iDelele (okra stew)

3- sliced Gaka (spiked African melon)

4- Kalanga meal spread of mixed veggies (found in northern Botswana and southwestern Zimbabwe)

5- fried and sliced amaDumbe (southern African yam)

6- Tshisa Nyama (literally “burned meat”; this flank steak of the Eland antelope)

Just a short survey to what Western and Southern Zim have to offer. Thank you! Will post my own stuff later :smile:
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Except for No.2, they all look delicious (especially No.6).

Tshisa Nyama literal meaning is the similar to Nyama Choma. LOL
 
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