Embassy Cooking Class (1) Zimbabwe

ByHersey Shiga

The NCAF – Ladies’ Friendship Association for Africa and the Middle East (President: Nachiko Koike) interacts with embassies in Africa and the Middle East in Japan, and spreads activities to taste, convey, and understand the authentic culture.

This time, a cooking class was held by the wife of Ambassador Extraordinary and Plenipotentiary of Zimbabwe, Mrs. Nompumelelo Abu-Basutu. This time, nearly 40 members of the Japan Middle East and Africa Women’s Association participated and enjoyed the authentic taste.

Cooking class by the wife of Ambassador Extraordinary and Plenipotentiary of Zimbabwe, Mrs. Nompumelelo Abu-Basutu.
Cooking class by the wife of Ambassador Extraordinary and Plenipotentiary of Zimbabwe, Mrs. Nompumelelo Abu-Basutu.

The Zimbabwean “flavors” that Mrs. Nompumelelo told us are three: Sazza, boiled pumpkin leaves, and beef stew. All of these dishes are unfamiliar to Japanese people, but they are very delicious once you try them. The ingredients are also available in Japan, so you can make it at home and enjoy the taste of Africa.

Local cuisine of Zimbabwe, Africa
Local cuisine of Zimbabwe, Africa

The recipe is as follows.

(The Japan Middle East and Africa Women’s Association often holds such exchange events. For inquiries about joining, please contact: ncaf2016@gmail.com)

Zimbabwean cuisine

ISITSHWALA/SADZA/THICK CORN PORRIDGE

  • 3 cups corn meal
  • 1 cup cold water
  • 750mls boiling water

Put 1 cup corn meal in a pot

Add cold water and stir to make a paste

  • Put the pot on the stove, high heat
  • Add boiling water while stirring simultaneously to avoid lumps
  • Keep stirring until it is boiling
  • Cover pot, reduce heat and let it simmer for 15 minutes
  • A dd corn meal bit by bit and mix well to avoid lumps
  • When it reaches the consistency that you want, cover it and leave to simmer for 5 minutes
  • Open the pot and mix again

Ready to serve with relish or sauce of your choice

IBHOBOLA/MUBOORA/PUMPKIN LEAVES

  • 1kg pumpkin leaves, peeled, washed, and chopped
  • 1 large tomato chopped
  • 3 tablespoons peanut butter
  • 1 teaspoon salt
  • Pinch bicarbonate of soda/baking soda
  • ½   cup water
  • Boil water in a saucepan
  • Add salt and baking soda
  • Add pumpkin leaves and tomato
  • Cover the pot and let boil until the tomatoes and pumpkin leaves are soft
  • Add the peanut butter and mix well to make sure the peanut butter has no lumps
  • Reduce heat
  • Cover and leave to simmer for 5 minutes
  • Open and stir again to make sure all has mixed well
  • Remove from stove and serve

BEEF STEW

  • 2kg beef steak, cut into cubes
  • 2 teaspoons salt
  • 1 tablespoon cooking oil
  • 1 large onion chopped
  • 2 large green peppers chopped
  • 2 tablespoons tomato paste
  • 1 cube sauce thickener
  • Enough water to just cover the meat
  • Place a large saucepan on the stove, high heat
  • Add the oil, meat and salt
  • Fry the meat until it is brown
  • Add the onion and fry until the onion is golden brown and tender
  • Add tomato paste and stir in well
  • Add water and the cube and bring to a boil
  • Reduce the heat to low
  • Cover and leave to simmer until the sauce is thick and juicy
  • Add the green pepper and stir in well
  • Switch off the heat and leave the pot on the stove covered

Ready to serve

Recipes from Mrs. Nompumelelo Abu-Basutu, July 11th 2022

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