Consumption of Indigenous Foods in Zimbabwe: User's Guide and Recipe Book |
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Contents
Mushroom howaamakhowa recipes | 38 |
Nutritional composition of indigenous foods | 45 |
Organisations involved in the promotion of indigenous foods | 51 |
Common terms and phrases
Add peanut butter Add the vegetables bicarbonate of soda butter and stir Cassava Chatikobo Chigwagwa Masvingo Chipinge Chirikure Chisumbanje Betura Manicaland cold water cold with sadza/isitshwala Consumption of indigenous cooking oil Darwin Kavanji Mashonaland dried nyemba/indumba beans drip dry fermented Fermented foods food security foods in Zimbabwe fresh cream Gutu heat and simmer Heat the oil immature pumpkins indigenous foods indigenous vegetables Kavanji Mashonaland Central Legumes let them drip maize Masau Mowa/imbuya Mt Darwin Kavanji Muboora/ibhobola pumpkin leaves Mukumbura mushrooms Niacin nutritional composition nyevhe/ulude leaves okra onions peanut butter Ingredients Peel the tomatoes porridge protein pumpkin seeds Put water Reduce heat Reduce the heat sadza saucepan and boil saucepan and bring Serve warm slice into small sliced tomatoes small pieces tomatoes and slice Topora Chitakuza Masvingo Tsunga/umbhida University of Zimbabwe vegetable stock vegetables and boil vegetables and stir Vitamin warm or cold water and let water and salt wooden spoon
Bibliographic information
| Title | Consumption of Indigenous Foods in Zimbabwe: User's Guide and Recipe Book |
| Contributors | Community Technology Development Trust, International Development Research Centre (Canada)., United Nations Relief and Recovery Unit |
| Publisher | Community Technology Development Trust |
| Length | 54 pages |
| Export Citation | BiBTeX EndNote RefMan |