History
Zimbabwean cuisine is the national cuisine of the state of Zimbabwe, located in South Africa. Zimbabwe (zihm-BAHB-way) literally means "Stone House. The name comes from the 800-year-old stone ruins left by the Shona people. Descendants of the Shona people make up 77% of the current population of Zimbabwe, the remaining 18% are Ndebele.
The main product of the Zimbabwean cuisine is corn, which is used in various dishes. Food in Zimbabwe has, for the most part, remained traditionally African, but British colonization certainly left its mark. Common British spices, bread, sugar, and tea have become part of everyday life in Zimbabwe. Despite its traditional roots, food in Zimbabwe is popular, and both local and international cuisines are available.
Like many other African countries, Zimbabwe's cuisine is based on a few basic foods.
Characteristic foods
Plant-based foodsThe traditional foods of Zimbabwean cuisine are corn, beans, cucumbers, avocados, yams, papaya, and pumpkins.
In the 16th century, Portuguese traders brought peanut crops to Zimbabwe, making peanuts an important ingredient in many dishes.
Meat and fish
Meat is eaten only on special occasions. Weddings and births are usually accompanied by meat dishes. Beef, gazelle, kudu (big antelope), and goat meat are prepared. You can also find meat of warthog and crocodile.
Quite popular is the fish capenta, a small fish, about 10 cm in length, it is also called Tanganyika sardine.
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