Zimbabwe – Nhedzi

by Bob Huyu


Ever been in Zimbabwe and yet to taste Nhedzi?, you probably miss out another taste buds blow. This cuisine comes from mushroom (termitomyces family of mushrooms) that are cooked with vegetables to bring the outcome for lunch or dinner meal.

This is how we get resources for Nhedzi dish;

  • Termitomyces family of mushrooms (by consider it’s first name you may get an idea of what I’m talking about) are the ones farmed by termites under the ground and protruding on top of the ground as seen in the picture.
  • In Zimbabwe many people with favor to Nhedzi once they see a termite mound(s), that’s an opportunity for a meal. Using hand hoes, one can slowly dig besides these mushrooms to carefully extract without destroy termite mound .

Welcome as we are going to make this cuisine easier than missing it again.

Prepare the followings

  • A handful of mushrooms.
  • 1 cup of baby asparagus
  • 1 cup of green peas (thin)
  • Cream
  • Butter
  • Pepper powder
  • Oil
  • Grinned garlic
  • Salt

Cooking Procedures

  • In a frying pan, put oil, heat and start to fry the mix of garlic (2 teaspoons), mushrooms, baby asparagus, green peas and ½ cup of butter.
  • Once mushrooms and peas start to loose (tender), lower heat to risk out excessive burns. Keep cook for 2-3 minutes more.
  • Add cream and boil for 5 minutes or less. At this moment you may add any mix you want, if it’s meat, vegetable mix or any favors and leave them to cook slowly. (Meat must be cooked well before the mixing)
  • Once they mix and staple well, put off heat and mix with salt and pepper powder, you may add more flavors as much as you like.

Taking Nhedzi plain may be a good choice for a meal, but Nhedzi with some other menu is even better, take a look at this and thank me later;

Nhedzi – rice mix

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