African Dishes

Southern African traditional foods are not only nutritious but also rich in flavors influenced by the region's diverse cultures. The cuisine draws inspiration from the Zulu, Xhosa, Ndebele, and Sotho among other tribes, with the ingredients sourced from the region's fertile soil and indigenous wildlife. The foods consist of staples like maize, sorghum, and millet. The following are some popular dishes from southern Africa:

Chakalaka

Chakalaka is a popular relish that originated from Johannesburg, South African. It is made of canned beans, onions, tomatoes, carrots, and chili. The dish has robust flavors, spicy, and is usually served with barbecue or steamed bread.

Ingredients:

1 can of baked beans in tomato sauce

2 medium carrots, coarsely grated

1 medium onion, finely chopped

2 medium tomatoes, chopped

1 tablespoon of paprika

1 tablespoon of curry powder

1 tablespoon of garlic powder

½ teaspoon of salt

2 tablespoons of oil

Instructions:

In a pan, heat oil on medium heat, add onions and cook until they turn translucent.

Add chopped tomatoes, grated carrots, garlic powder, curry powder, paprika, and salt.

Cook for five minutes until the vegetables are soft.

Add the can of baked beans and mix well.

Let it simmer for 10 minutes.

Serve hot.

Sadza

Sadza is the national dish of Zimbabwe and is also popular in other southern African countries like Zambia and South Africa. The dish is made of maize meal, boiled in water and served in a thick porridge. It is usually eaten with relish, beef, chicken, or vegetables.

Ingredients:

2 cups of maize meal

4 cups of water

1 teaspoon of salt

Instructions:

Boil the water in a pot.

In a separate bowl, mix the maize meal with a cup of cold water until it forms a smooth paste.

Slowly pour the maize meal paste into the boiling water while continuously stirring.

Stir until the mixture is thick and bubbling.

Lower the heat and let it cook for 25 minutes, stirring every two minutes to prevent sticking.

Serve hot with relish.

Kapenta with Sadza

Kapenta is a small freshwater fish caught in Lake Kariba, a world-renowned fishing ground located at the Zimbabwe-Zambia border. The dish is popular in Zimbabwe but also enjoyed in other parts of southern Africa. It is served with sadza, making it a favorite delicacy for locals.

Ingredients:

350g of kapenta fish

1 tablespoon of oil

1 tablespoon of curry powder

½ teaspoon of salt

2 cups of water

Instructions:

In a pan, heat oil over medium heat.

Add curry powder, salt, and mix well.

Add kapenta fish and fry for five minutes, stirring occasionally.

Add water and let the fish cook for ten minutes.

Serve hot with sadza.

Boerewors

Boerewors is a South African sausage that is made of beef or pork and is popular during barbeques. Its popularity has spread beyond South Africa, as it is now accessible in supermarkets in Europe and North America.

Ingredients:

1 kg of beef or pork

1 tablespoon of coriander seeds

1 tablespoon of cumin seeds

1 tablespoon of salt

1 tablespoon of paprika

1 tablespoon of black pepper

2 tablespoons of vinegar

2 tablespoons of oil

Instructions:

Cut the beef or pork into small chunks.

Mix coriander seeds, cumin seeds, salt, paprika, and black pepper in a grinder.

Add the spice mix to the meat and mix well.

Add vinegar and oil to the mix and mix again.

Place the meat in a sausage casing and secure with string.

Cook on a barbeque grill for 30 minutes, turning occasionally.

Serve hot with salad.

Southern African traditional foods are nutritious and flavorful, and they bring out the region's diverse cultures. Try out these recipes for a taste of southern African cuisine.

Amathumbu / Ulusu / Tripe

This is a famous dish in Zimbabwe and other parts of Southern Africa. It is enjoyed with sadza or bread. 

Ingredients 

1/2 onion (chopped)

1 1/2 tomatoes (chopped)

2 cloves garlic (minced)

1 tsp fresh ginger (minced)

1 tbs soup powder

1 ltr water

1/2 tsp salt

1/2 tsp ground black pepper

2 tbsp tomato sauce

1 tsp curry powder

Oil for frying

Instructions: 

Wash the tripe thoroughly and make sure there is no sand left.

Cut into eqaul pieces and add them into a pot.

Boil for two hours then add cooking oil if the tripe is not fatty. If it is do not add any fat.

Add salt and all the other ingredients all at once.

Cook for an additional thirty minutes to an hour or until the tripe is fully cooked.

Umxhanxa

A traditional dish that I personally enjoy. Very popular in southern Zimbabwe. Very juicy and fills your stomach, but leaves you wanting more. 

Ingredients: 

1 Melon

1 cup of dried maize

Instructions:

Cut the Melon into small pieces.

Boil the Maize Kernels for 2 hours in a large pot.

Add the Melon into the pot.

Cook for an additional 30minutes.

Mix the 2 ingredients continuously.

Add Sugar if desired

Amacimbi / Mopane worms

These are larvae captured from Mopane worms during the rain season. When cooked to peferction they can be a nice relish for your sadza. 

Ingredients:

150g Mopane worms

1 Large Tomato

1 Onion

1 spring onion

Salt for seasoning

3T/S Cooking Oil

Curry Powder

Royco Usavi Mix or any stock of your choice

Instructions:

Soak  in boiling water for 10 minutes

Drain your macimbis and rinse them

Heat oil in pan, add your garlic and ginger and swirl.

Add macimbis and cook stirring occasionally for about 10 minutes

Add curry powder and stir

Add onion and stir until for 5 mins

Add tomatoes and stir again until cooked

Finally add shallots and stir until everything is mixed and blended in (1 min).

Idelele / Okra

This dish is enjoyed all around the world but is very famous in Zimbabwe as their staple food is sadza. When served with chilli it is said to be so tasty you may not want to eat anything else. I personally don't eat it but the two most favourite people in my life love it. 

Ingredients:

1/2 teaspoon baking sods

salt to taste

1/2 lb derere/okra

1 chopped tomato

1 chopped onion

Instructions: 

Heat water until  its boiling, then add the soda

Add the chopped okra and beat with a wooden spoon 

Add the spring onions,tomatoes ,chillies, pepper and salt

continue stirring for a further 3-5 mins