Like in many African countries, the majority of Zimbabweans depend on a few staple foods. “Mealie meal”, also known as cornmeal, is used to prepare sadza or isitshwala, as well as porridge known as bota or ilambazi. Sadza is made by mixing the cornmeal with water to produce a thick paste/porridge. After the paste has been cooking for several minutes, more cornmeal is added to thicken the paste.
This is usually eaten as lunch or dinner, usually with sides such as gravy, vegetables (spinach, chomolia, or spring greens/collard greens), beans, and meat (stewed, grilled, roasted, or sundried). Sadza is also commonly eaten with curdled milk (sour milk), commonly known as “lacto” (mukaka wakakora), or dried Tanganyika sardine, known locally as kapenta or matemba. Bota is a thinner porridge, cooked without the additional cornmeal and usually flavoured with peanut butter, milk, butter, or jam. Bota is usually eaten for breakfast.
Graduations, weddings, and any other family gatherings will usually be celebrated with the killing of a goat or cow, which will be barbecued or roasted by the family.
Even though the Afrikaners are a small group (10%) within the white minority group, Afrikaner recipes are popular. Biltong, a type of jerky, is a popular snack, prepared by hanging bits of spiced raw meat to dry in the shade. Boerewors is served with sadza. It is a long sausage, often well-spiced, composed of beef rather than pork, and barbecued. As Zimbabwe was a British colony, some people there have adopted some colonial-era English eating habits. For example, most people will have porridge in the morning, as well as 10 o’clock tea (midday tea). They will have lunch, often leftovers from the night before, freshly cooked sadza, or sandwiches (which is more common in the cities). After lunch, there is usually 4 o’clock tea (afternoon tea), which is served before dinner. It is not uncommon for tea to be had after dinner.
Rice, pasta, and potato-based foods (French fries and mashed potato) also make up part of Zimbabwean cuisine. A local favourite is rice cooked with peanut butter, which is taken with thick gravy, mixed vegetables and meat. A potpourri of peanuts known as nzungu, boiled and sundried maize, black-eyed peas known as nyemba, and bambara groundnuts known as nyimo makes a traditional dish called mutakura. Mutakura can also be the above ingredients cooked individually. One can also find local snacks, such as maputi (roasted/popped maize kernels similar to popcorn), roasted and salted peanuts, sugar cane, sweet potato, pumpkin, and indigenous fruits, such as horned melon, gaka, adansonia, mawuyu, uapaca kirkiana, mazhanje (sugar plum), and many others.