When you leave Africa, you don’t leave its food! Most Africans speak almost reverently when recalling foods they grew up with. These memories often associated with times of togetherness and a desire to share.
The vast range of meats, fresh fruit, grains, and vegetables that are almost always readily available makes for some of the world’s most exciting and unusual dishes.
Zimbabwe’s rich food tapestry background includes African, Indian, Dutch, and English influences. Family recipes lovingly being taught and handed down over generations. This is evidenced by the fact that only recently, the concept of an African Cookbook was readily accepted.
There are no African Chefs that are Michelin star holders, yet their artistry in fusion cooking, involving traditional recipes, is all the rage.
As the world opens up to Africa, travelers are experiencing a multitude of cuisines often adapted for presentation but not much else. Retaining the richness and variety that African food offers the uninitiated tongue.
Together with Chef Donny, we will explore old favourites and learn some exciting new trends in the food world.