Honey and mustard is a good combination for poultry, especially. This means you can even try this recipe on duck or quail. It requires no marinating time so it’s a quick fix. If you do not have mustard powder you can instead use the mustard paste (60ml) and remove the milk. Let’s get to it.…
The Pascall range of chocolates is absolutely great and versatile. Here I’ve used the Pascall cooking chocolate to turn these strawberries into a lovely dessert or snack. Strawberries are loaded with high nutritional benefits ranging from the good health of your eyes, skin and even brain. This here is a quick way to eat them…
There is nothing more rewarding as when things turn-out better than you thought they would when playing around with flavors in the kitchen. An idea struck me one day – what if I mix chicken gizzards and ox liver together and wrap them in bacon. I finally tried and was absolutely delicious. It will work…
Chicken is probably one of my favorite meats. There is so much you can do with it and the outcome is always fantastic. This recipe was inspired by the Tandoori chicken. I must admit that whilst I was preparing it I wasn’t too sure what the taste would be like. So when the cooking was over…
Steak and kidney is a good combination of meat and this pie works great for lunch or supper. The smaller versions of this pie reminds of my early high school days. This together with chicken pie topped the list of my favorite pies. It’s a good treat for yourself, your family, friends or guest you…
My mom used to make these for breakfast when we were growing up. I have named them crumpets – the delicate cousin of mafatty (fat cook) because when you cook them properly and break them in half they should be light, fluffy, and feathery unlike mafatty which tend to be a bit heavier. They are…
Muriwo we rape has to be one of my favorite leafy green vegetables from childhood. In fact, when you’re a child you’re quite fussy and picky over what you want to eat and some foods have to get an acquired taste. I remember peas, spinach and oh, these dumplings that my mum used to make…
This has to be my favorite version of mutakura. Am not really a fan of nyimo (round-nuts) and nyemba (cow-peas) which are usually the ingredients for the other mutakura versions. This is a pretty straight forward recipe since your chibage (maize corn) has already been pre-cooked you put this in to the pot first and…
This is one of my signature dishes, I can even do it with my eyes closed LOL…I say this because its quite easy to do and the taste is yum! In fact, if you have tasted Nandos herbal chicken this one is quite close to it without using the commercial Nandos marinade (with their elusive…
Gizzards aka chikanganwahama are a common treat for many Zimbabweans. They are various ways in which you can prepare them. You can see one of those ways here. This is a pretty simple recipe and will take you just 30 minutes and your meal or snack will be ready. Ooh by the way for non-natives…
I used to enjoy making this popcorn a lot when I was 13 years old and my siblings loved it too. In fact my older sister always used to make requests time and again for me to make this caramel popcorn. It’s not rocket science or anything fancy but just a twist to the usual popcorn we…
Am personally not a fan of chips that are left swimming in oil. They will be soggy and not forgetting the fact that they would have absorbed a lot of fat, which in the long run can have adverse health effects for you. There is a little take-out joint in Harare that we know of were their…