FermenteaWhere food goes to change

Zimbabwe

Recipes by the places recorded in their sources.

Zimbabwe

4 recipes

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Source-based illustration of dried Masau and a plastic-sheet-covered fermentation drum; the documented fermented pulp's appearance is unknown and is not shown.
Elevated risk

Fermented masau pulp

A Zimbabwean spontaneous ferment of dried masau fruit pulp used as a kachasu distillation base; the fermented pulp itself is not consumed.

Zimbabwe · Traditional method
· Fruit
Zimbabwean chimodho cornmeal bread with a golden crust and coarse yellow crumb.

Chimodho

A Zimbabwean maize-meal bread, baked with buttermilk and served plain or with a spread.

Zimbabwe · Modern adaptation
· Grains and starches
Illustrative pale mahewu beverage in a plain ceramic cup; not a depiction of a validated batch.
Elevated risk

Mahewu from maize porridge and sprouted grain

A documentary account of Zimbabwean mahewu and one producer's formula. Its quantities exceed the stated vessels, and research does not validate it as a safe home method.

Zimbabwe · Traditional method
· Drinks
Illustrative opaque pinkish-brown Zimbabwean sorghum beer; general appearance reference, not a photograph of a specific traditional batch.
Elevated risk

Zimbabwean chibuku from red sorghum malt

A cloudy Zimbabwean beer brewed from malted red sorghum, given a two-day lactic souring and then a longer alcoholic fermentation.

Zimbabwe · Traditional method
· Drinks