Zimbabwe, Johnson Maruma, Supreme of gwanda mopane delicacy
Growing up in a predominantly boys’ family, cooking became a natural pastime in the family.
Chef Maruma has perfected the inborn culinary skills with each passing day where he has managed to infuse modern cooking skills with the traditional skills.
Up to this day he has enjoyed sharing Zimbabwe’s dishes with many people around the world hence promoting Zimbabwean Gastronomy worldwide.
The beauty of Zimbabwean cuisine is that its organic, nutritious and contains a lot of medicinal properties, hence a well sort after delicacy.
ZIMBABWE GASTRONOMY MUSTS
Sadza
Biltong
Cowfoot
(Mazondo)
Dried kapenta
Tripe
Boiled bream fish – Zambian style
INGREDIENTS
- 50 g mopani delicacy
- 30 g mixed Zimbabwean legumes
- 5 g seasoning
- 2 g crushed garlic
- 5 g mixed herbs
- 100 g butter
- 30 g fresh chilies
- 20 g crushed samp
- 1 egg
- 30 g bread crumbs
- 10 ml mukuyu wine
STEP BY STEP
- Boil the mopani delicacy in salted water until cooked and soft.
- Dissect them and stuff with tossed and seasoned legumes.
- Panfry in herbed butter until crispy and nice.
- Meanwhile boil the samp in separate salted water until cooked.
- Drain the water, let it cook briefly then add the egg and crumbs.
- Correct the seasoning and shape in a small dariole mould.
- Quick fry on both sides until golden brown.
- Use it as a base for the presentation.
- Meanwhile prepare the mukuyu wine dressing to accompany the dish.
- Present and serve.