Sweet Mango Chutney

  Mangoes Vinegar Onions Sugar Pickling spice tied in a bag (or a mixture of spices to your taste) Sultanas Salt Powdered ginger Peel and chop mangoes into small pieces. Bring mangoes to a boil with vinegar. When boiling add remaining ingredients. Simmer about 2 hours until the mixture browns. (If using a microwave this should take about 20 minutes) Stir to prevent scorching. Remove spice bag and pour into hot clean jars.

Avocado Dip

  In a large bowl: Peel 4 AVOCADO PEARS (soft), cut in small pieces, and mash smooth. (this can be done in a food processor) Add 4 Tbs. LEMON JUICE and blend with the mashed avocados. Add: 2 1 1/4-oz. cans ANCHOVY FILLETS, cut in 1/2-inch pieces (if available) 1/2 cup ONIONS chopped finely 1 tsp. CRUSHED RED PEPPERS or chilis 1/2 tsp. GARLIC POWDER or 3 cloves of crushed garlic. Mix in a blender or chop finely. Add 1/2 cup white wine. Cover the bowl with aluminum foil and chill until ready to use (Putting the stone from the avocado on top of the dip will help to stop discolouration). Serve with dry biscuits or fresh bread. To serve the dip as an appetizer, arrange individual lettuce cups on salad plates, place the dip in the lettuce cups and garnish with thin onion slices and tomato wedges. You may serve this with brown bread. To serve the dip as a snack, place the dip in a glass bowl garnished with parsley surrounded by biscuits or bread slices on a platter.

Fruit Gimlet

A fresh fruit starter is always a treat and this one with a touch of gin or cane spirit takes fruit salad a step forward. Cane is always available in Zimbabwe and so is the ideal spirit to use. This gimlet may be made with papaya only, but we served it using a combination of fresh fruits and it was a most delightful first course. For striking effects use champagne glasses or any attractive wine glasses for fruit cups-and chill them thoroughly. Fill 8 champagne glasses with balls or squares of fruit from melon, watermelon, papaya, pineapple,kiwi fruit - singly or in combination (1/2 cup fruit per person). Sprinkle each with 1/2 tsp. CRYSTALLIZED GINGER, finely chopped. Pour over: 1 Tbs. GIN or CANE SPIRIT 1 Tbs. LIME or LEMON JUICE and 1 tsp. BROWN SUGAR. Garnish with MINT SPRIGS.

Passion Fruit Dessert

  Dissolve: 1 packet package Orange Jelly in 1 cups boiling water. Add 1 cups Passion Fruit pulp (tinned or fresh). Chill until mixture begins to set. Stir well (the deseert is good at this stage!) If avaialabe whip 1 cup cream until stiff. Fold whipped cream into the partially stiffened gelatine. Pile Iightly into wine glasses. Decorate with passion fruit pulp or other fruit in season.

Easy Mango Mousse

  As we are often unable to get cream or eggs I invented this recipe to use up the mangos that grow so well in our garden. You can use windfalls or even slightly green mangos with success. Use as many mangos as you wish - 12 to 20 are ideal. Skin and slice fruit off the stone and place in a large microwave container. Add enough water to come to the top of the mangos. Cook on high for about 15 to 20 minutes stirring every five minutes to ensure none of the mango overcooks. The mangos should be soft but not too have much water left in the container. Let the fruit cool slightly and transfer into a food processor bowl. Process until a puree. Add about 250 gr of icing sugar (or to taste) to the mango and process again. Transfer into a serving bowl - preferably glass - and place in the fridge to get very cold. The mousse will thicken in the fridge. Decorate with slices or cubes of mango or red berries such as strawberries or rasberries.

Zimbabwe Greens

  Spinach or Kale or any similar greens can be used 1 bunch spinach, washed 1 cup Water 1 large Tomato, cored, chopped 5 Green onions, sliced (green and white part)(if not available use ordinary onions) 3 Tablespoons smooth peanut butter Salt to taste Finely shred the greens, discarding tough stems. Place in a saucepan with the water. Bring to boil and cook, stirring occasionally, just until greens are crunchy-tender (don't overcook). Drain greens, RESERVING liquid. Return greens to medium heat; add tomato and onions. Heat through, stirring frequently. Thin peanut butter with 3/4 cup of the RESERVED cooking liquid, then add to vegetables. Heat, stirring constantly, until greens have a creamy consistency, adding more reserved liquid if mixture seems too thick. Taste, and add salt if needed. Serves 4.

Salted Peanuts

  Salted Groundnuts 1 cup peanuts (raw) 1/2 teaspoon salt 1/4 cup warm water Toast the peanuts in a frying pan, without oil, stirring frequently so they do not burn. (a cast-iron pan works well) When the peanuts are very hot, dissolve the salt in warm water. Pour this over the peanuts and keep stirring while the heat is high. Suddenly all the water will disappear and the nuts will be coated with salt. Continue to cook for three minutes to remove any moisture.

Peanut Butter Stew - Dovi

 

Very economical as it will serve a party of six. Nutricious too. 2 medium onions, finely chopped 2 green peppers, chopped 2 tablespoons butter or margarine or oil 1 chicken, cut into pieces 2 cloves garlic, finely sliced and crushed 3 to 4 fresh tomatoes (or 1 large can of tomatoes) 1 teaspoon salt & 1/2 teaspoon pepper 6 tablespoons smooth peanut butter 1 chili pepper or 1/2 teaspoon cayenne pepper 1/2 pound spinach or pumpkin leaves In a large pot over medium heat, sauté onions in butter or margarine or oil until golden brown. Add garlic, salt and chili pepper. Stir for 2 or 3 minutes then add green peppers and chicken. Brown the chicken. When all the chicken pieces are brown on every side, mash tomatoes with a fork and mix them into the stew, along with about 2 cups water. Reduce heat and simmer for 5 to 10 minutes. Thin the peanut butter with a few spoons of hot broth and add half to the pot. Simmer until the meat is well-cooked. Season to taste with salt and pepper Boil spinach or pumpkin leaves for several minutes until tender. Drain and toss with the remainder of the peanut paste. Serve stew and greens side by side.

Corn Meal with Pumpkin - Nhopi

 

1 cup corn meal 2 cups water 1/2 pound pumpkin, peeled, cooked and mashed (save some of the water after cooking pumpkin)1/2 teaspoon sugar 2 tablespoons peanut butter(include any cooking liquid) salt to taste Bring the water to a boil in a good-sized saucepan and put in the corn meal. Cook, stirring frequently, until it forms a porridge. Next, stir in the mashed pumpkin. Then add the sugar, peanut butter and salt and combine all ingredients well. Continue to cook for a few minutes over low heat, adding about 1/2 cup of the retained pumpkin cooking water if necessary to make the consistency you prefer. Serve immediately with spinach or another leafy green. serves 4