- 1 1/2 cups nyimo (round nuts)
- 1 1/2 cups chibage chakafushwa (dried corn)Muta
- 1 1/2 cups nzungu (shelled groundnuts)
- 1 tsp salt
Mutakura is one of those snacks that most of us Zimbabweans ate at one point or the other whilst we were growing up. Some of us loved it and some of us didn’t really like it. Mutakura is a very filling snack as it is high in protein which comes from the various nuts used to prepare this dish. It has several variations hence I have called this one Version 1. The other variations include nyemba, chibage, nyimo and dzungu (version 2), nyemba and nyimo (version 3) and so on. My personal favorite is dzungu and chibage only.
Normally people struggle with knowing the sequence of putting the ingredients or just how to go about it. So hopefully this recipe will help you out.
In this recipe I used pre-cooked chibage which was then dried (chakafushwa). So chibage was second in sequence. If you however have dried chibage which has not been pre-cooked the chibage will come first in sequence. If you want to cut your cooking time, you could soak your round nuts (nyimo) and chibage overnight in cold water. When adding your water make sure its covering the pot contents. Now to the directions;
- Get your ingredients ready. Put nyimo into the pot first, add water and partly cover pot and bring to the boil for 40 minutes.
- After 40 minutes add your dried chibage, add some more water and bring to the boil for another 40 minutes. After 40 minutes add dzungu and bring to the boil for 55 minutes.
- When water is finished your mutakura is ready!
Pictorial Detailed Instructions
Enjoy!. This is really a tasty snack. Remember you will never miss a trendy Zimbabwean recipe when you sign-up for our newsletter ( remember to confirm your subscription in your inbox). You may also leave a comment below. Thanks!