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Food and drink in Zimbabwe. East African cuisine. Southern African cuisine. Cuisine by country.
Phuthu or Uphuthu (/ ˈpʊtuː /), also incorrectly spelled as putu or phutu, is a traditional preparation method of maize meal in South African cuisine. It is a crumbly or grainy type of pap or porridge, eaten by most cultural groups in South Africa. Phuthu is often eaten with meat, beans, gravy and sour milk.
Achu/Achou. Cameroon. A dish consisting of pounded cocoyams and a red palm oil soup, served with cow skin, oxtail, tripe, and steamed eggplant. Ming'oko. Tanzania. A dish of wild edible yams. Afang. Nigeria. A vegetable soup which has its origin from the Efik people in the southeast of Nigeria.
Zimbabwe, a name that conjours images of sprawling savannahs, majestic wildlife, and the enigmatic ruins of an ancient city, is a country with a deeply layered past. From its precolonial prosperity and complexity to the trials of colonialism and the eventual tumult of independence and beyond, Zimbabwe's history is a profound story of resilience ...
C. Food and drink companies of Zimbabwe (1 C, 5 P) Zimbabwean cuisine (3 P) Categories: Food and drink by country. Food and drink in Africa by country. Culture of Zimbabwe.
In addition to food production, principal products include tobacco, cotton and wool. [4]Zimbabwe's arable land surface is relatively small compared to major food producers in Africa, but its agriculture was rather well performing from 1961 to 2001 (up to 10% of African maize production in 1985).
Chomolia is a vegetable widely farmed in Zimbabwe and Zambia.It is usually prepared as a relish for maize meal (Sadza in Shona and lsitshwala in Ndebele), Nshima in Zambia). ). Chomolia is green in colour and households grow it in their domestic gardens, watering them at least once a week during the dry season, though little additional watering is necessary in the rainy seaso
African cuisine. African cuisine is a staple of the continent's culture, and its history is entwined with the story of the native people of Africa. The foods that native Africans eat have been influenced by their religions, as well as by their climates and lifestyles. The first Africans to inhabit the continent were hunter-gatherers who ate ...