De AnkarrA Chef
De Ankarra Chef is a Private Chef, culinary stylist and fusion food extraordinare who is redefining Zimbabwean cuisine one dish at a time.
26/01/2023
Another dinner , another chance to preach the gospel of modern Zimbabwean/African cuisine on duty 🙏🏽
1. Isinkwa Somfahlwa - based on the steamed corn bread from matebeleland , I incorporated one of my fave vegetables ulude or nyeve( apparently called warts spider vegetable in English 👎🏾) and served that with a gwatakwata sauce .
2 fruits of the kariba - still don’t know why there is no fish market ( with a fish themed restaurants🤷🏾♂️) in kariba , given the variety of fish we have there but I digress . I used tilapia and lightly cured it with kapenta and a few extras , served it on saffron and tomato sorghum , with asparagus and a bakayawo buerre blanc ( crazy umami there ) the fried parsnip brought some texture and their wood like appearance signified the traditional wooden boats .
3 rd feeling supper - one of the recent buzz words has been “super foods “ and one such abundant one is baobab. The dessert was based of honjoriro a dish from rushinga which has pearl millet , boabab and milk sweetened with honey … so Honey Mhunga ( pearl millet ) cake served with boabab ice cream and hibiscus caramel .
Don’t let them tell you Zimbabwean or african food is boring or bland ! Just tell the it’s nuanced 😏😬