COOKBOOK RECIPE Booklet
Vol. 1
PrawnsàlaChomudziva
500g large prawns, shelled and deveined (leave tails on for presentation)
2 tablespoons Chomudziva spice
3 tablespoons olive oil
4 garlic cloves, minced
Ingredients
1/2 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
Juice of 1 large lemon (about 3 tablespoons)
2 tablespoons butter
1/4 teaspoon chili flakes (optional)
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
PreparethePrawns:
Rinsetheprawnsundercoldwaterandpatdry.
TossthemwithChomudzivaspice,ensuringevencoating.Letthemsitfor10-15minutesto absorbtheflavours
SautétheGarlic:
Heatoliveoilinalargeskilletovermediumheat
Addmincedgarlicandsautéfor1-2minutesuntilfragrant(butnotbrowned).
CookthePrawns:
Addtheseasonedprawnstotheskilletinasinglelayer.
Cookfor2-3minutesononesideuntiltheyturnpinkandopaque.
Fliptheprawnsandcookforanother1-2minutes Removeandsetaside
DeglazewithWine: Pourwhitewineintotheskillet,scrapingupanybitsfromthebottom
Allowittosimmerfor2-3minutesuntilslightlyreduced
AddLemonJuiceandButter: Stirinthelemonjuiceandbutter,lettingitmeltintothesauce. Sprinkleinchiliflakesforasubtlekick,ifdesired.
CombineandFinish:
Returnthecookedprawnstotheskilletandtosstheminthegarlicky,zestywinesauce Sprinklewithfreshparsleyandadjustseasoningifneeded
ZestyChomudziva-GrilledBream
2medium-sizedKaribabream,cleanedandscaled 3tablespoonsChomudzivaspice 2tablespoonsoliveoilormeltedbutter 1lemon,slicedintorounds
Ingredients
2garliccloves,minced Freshherbs(eg,parsleyorthyme,),chopped Salt(optional,asneeded)
Foiloragrillbasket
PreparetheFish:
Rinsethebreamundercoldwaterandpatdrywithapapertowel Makediagonalslashesoneachsideofthefishtoallowflavourstopenetrate
SeasontheFish:
MixChomudzivaspicewitholiveoilormeltedbutterinasmallbowltoformapaste. Rubthespicepastegenerouslyoverthefish,ensuringitgetsintotheslashesandcavity. Stuffthecavitywithlemonslices,mincedgarlic,andasprinkleoffreshherbs.
Marinate(Optional):
Fordeeperflavour,coverthefishandletitmarinateinthefridgefor30minutes
GrilltheFish:
Preheatyourgrilltomedium-highheat
Wrapthefishinfoilorplaceitinagreasedgrillbaskettopreventsticking.
Grillfor6-8minutesperside,dependingonthethicknessofthefish,untilthefleshisopaque andflakeseasilywithafork.
Serve:
Carefullyremovethefishfromthegrill
Garnishwithmorefreshherbsandlemonslices
Serveimmediatelywithsideslikeroastedvegetables,afreshsalad,orsadza
HangasaHomesteadChickenCurry
1kgchickenpieces(drumsticks,thighs,ormixedcuts)
2tbspHangasaspiceblend 1tbspcurrypowder(mildormedium,dependingon preference)
2tbspcookingoil(vegetableorsunfloweroil)
Ingredients
1largeonion,finelychopped 2garliccloves,minced 1-inchpieceofginger,grated 1mediumgreenbellpepper,chopped 2largetomatoes,choppedorblended 1mediumpotato,peeledandcubed 1cupcoconutmilk(orsubstitutewithregularmilkor water)
1tsptomatopaste(optional,foraricherflavor)
1tbsppeanutbutter(optional,foraZimbabweantwist)
1cupchickenstockorwater
Salttotaste
Freshcorianderorparsleyforgarnish
MarinateChicken:Coatchickenwith1tbspHangasablend,currypowder,andsalt Setaside for30minutes
SearChicken:Brownchickeninhotoil.Removeandsetaside.
SautéAromatics:Cookonion,garlic,andgingeruntilfragrant.Addbellpepperandcookfor23minutes.
CurryBase:Addtomatoes,tomatopaste,andspices Cookuntilthickened
CombineIngredients:Returnchicken,addpotatoes,stock,coconutmilk,andpeanutbutter, andstirwell
Simmer:Coverandcookonlowheatfor25-30minutesuntilchickenandpotatoesaretender Serve:Adjustsaltandgarnishwithcoriander.Servewithsadza,rice,orchapati.
HangasaPeri-PeriBraaiDelight
1kgchickenpieces(drumsticks,thighs,orwings)
2tbspHangasaspiceblend
1tbspperi-perisauce
2tbspoliveoil(orvegetableoil)
1tbspapplecidervinegar(orlemonjuice)
Ingredients
1tbspchutney
2garliccloves,minced 1tspsalt(adjusttotaste)
1/2tspblackpepper
PreparetheChicken:
Cleanandpatdrythechickenpieceswithapapertowel Pleaseplacetheminalargebowlor resealableplasticbag
MaketheMarinade:
MixtheHangasaspiceblend,peri-perisauce,oliveoil,applecidervinegar,chutney,garlic,salt, andblackpepperinasmallbowltocreateaflavorfulmarinade.
MarinatetheChicken:
Pourthemarinadeoverthechicken,ensuringeachpieceiswellcoated.Marinateinthefridge foratleast2hoursorovernightformaximumflavour
PreparetheBraai:
Preheatyourbraaitomediumheat Brushthegrillgrateswithoiltopreventsticking
BraaitheChicken:
Placethechickenpiecesonthegrillandcookfor10-15minutesperside,turningoccasionallyto preventburning.Bastewithleftovermarinadeduringcookingforextraflavour.Ensurethe chickenreachesaninternaltemperatureof75°C
HadyanaBeefStewwithRichSauce
1.5kgbeefchunks(preferablystewingbeef,cubed) 2tbspHadyanablend 2tbspcookingoil
Ingredients
1largeonion,finelychopped 2garliccloves,minced 2mediumtomatoes,choppedorblended 2tbsptomatopaste
3mediumcarrots,sliced 2mediumpotatoes,cubed 1cupbeefstock
1tspWorcestershiresauce(optional) Saltandpepper,totaste Freshcorianderforgarnish(optional)
SeasontheBeef:
Rubbeefchunkswith1tablespoonofHadyanablendandapinchofsalt Letitmarinatefor 30minutes
SeartheMeat:
Heatoilinalargepotandbrownthebeefonallsides.Removeandsetaside.
SautétheAromatics:
Inthesamepot,sautéonionsandgarlicuntilsoftened.Addtomatoesandtomatopaste, cookinguntilthickened.
SimmertheStew:
Returnbeeftothepot Addcarrots,potatoes,theremainingHadyanablend,beefstock,and Worcestershiresauce Stirwell,cover,andsimmeronlowheatfor15-2hoursuntilthebeef istenderandthesauceisrich.Stiroccasionallyandaddmorestockifneeded.
HadyanaFlame-GrilledBeefBites
1kgbeefsteak,cutintocubes
2tbspHadyanablend 2tbspoliveoil
1tbsplemonjuice
1tbsphoney(optional,foracaramelizedglaze)
Ingredients
1redbellpepper,cutintochunks
1greenbellpepper,cutintochunks
1largeonion,cutintochunks
Salttotaste
PreparetheMarinade:
Inabowl,mixtheHadyanablend,oliveoil,lemonjuice,honey(ifusing),andapinchofsalt MarinatetheBeef:
Addthebeefcubestothemarinade,ensuringeachpieceiswellcoated Letitmarinateinthe fridgeforatleast1hour.
AssembletheSkewers:
Threadthemarinatedbeef,bellpeppers,andonionchunksontoskewers,alternating ingredientsforacolorfulpresentation.
GrilltheSkewers:
Preheatthegrilltomedium-highheat Grilltheskewersfor10-15minutes,turningoccasionally, untilthebeefiscookedtoyourdesireddonenessandslightlycharred
TangyTrottersDelight
Ingredients
1.5kgporktrotters,cleanedandhalved 2tbspMachikichoriblend 2tbspcookingoil 1largeonion,finelychopped 2garliccloves,minced 1tspgratedginger 2mediumtomatoes,blended 1tbsptomatopaste
1mediumgreenbellpepper,diced 2mediumcarrots,sliced 1cupporkorvegetablestock 1tspWorcestershiresauce(optional) Saltandpepper,totaste Freshparsleyforgarnish
CleanandParboilTrotters:
Boiltheporktrottersinsaltedwaterforabout30minutestotenderizethem.Drainandset aside.
SeasontheTrotters:
Rubthetrotterswith1tablespoonofMachikichoriblend
SeartheTrotters:
Heatoilinalargepot.Addthetrottersandsearuntillightlybrowned.Removeandsetaside.
SautéAromatics:
Inthesamepot,sautétheonion,garlic,andgingeruntilsoftened.Addblendedtomatoesand tomatopaste.Cookuntilthemixturethickensandtheoilseparates.
SimmertheStew:
Returnthetrotterstothepot Addbellpepper,carrots,stock,Worcestershiresauce,andthe remainingMachikichoriblend Stirwell Coverandsimmeronlowheatfor1-15hours,stirring occasionally,untilthetrottersaretender
MachikichoriBraaiPorkChops
Ingredients:
1kgporkchops
2tbspMachikichoriblend
2tbspoliveoil
1tbspsoysauce
Ingredients
1tbspapplecidervinegar
1tbsphoney(optional,foracaramelizedglaze)
1tspgarlicpowder
1tspgingerpowder
Saltandblackpeppertotaste
PreparetheMarinade:
Inasmallbowl,mixtheMachikichoriblend,oliveoil,soysauce,applecidervinegar,honey(if using),garlicpowder,gingerpowder,salt,andblackpepper
MarinatethePorkChops: Rubtheporkchopswiththemarinade,ensuringthey’reevenlycoated.Letthemmarinatefor atleast1hour,orovernightforenhancedflavor.
PreparetheBraai:
Preheatyourbraaitomedium-highheat.Oilthegrillgratestopreventsticking.
BraaithePorkChops: Placetheporkchopsonthegrillandcookfor5-7minutesperside,bastingwithleftover marinade,untiltheyaregoldenbrownandslightlycharred Ensuretheinternaltemperature reaches63°C