Face2Face Africas resident Senegalese Chef Pierre Thiam recently attended the Zimbabwe Chefs Associations Chef Competition in Harare. Nearly 100 chefs from around the country came to compete, meaning Chef Pierre got to enjoy the best in Zimbabwean cuisine. Chef Pierre writes: We tasted everything imaginable in the Zimbabwe food repertoire: crocodile stew; fried Kapenta, a tiny fish delicacy also known as the Tanganyika sardine; Braais, the famous local barbecue with goat, lamb, and local game like kudu and gazelle; Zimbabwe “popcorn or flying ants fried or served fresh (they taste like butter); Sadza, of course, is Zimbabwe’s version of hard polenta traditionally served with peanut sauce or Chomolia, a local green that resembles kale; and Boerewors sausage. All of these classics were revisited for an updated, fresher version. Indeed! See many of the dishes presented in the competition, plus try out Chef Pierres peanut stew and sadza recipes. Enjoy!
Posted on: Thu, 22 May 2014 02:02:47 +0000
Trending Topics
Recently Viewed Topics
© 2015