Zimbabwean Mushroom Magic: Nhedzi Soup, Mutakura, and Fried Button Mushroom Recipes

Nhedzi mushrooms, esteemed for their value and nutritional richness, are a prized commodity originating directly from the heartland. They are abundantly found in nearly all provinces of Zimbabwe during the warm and rainy summer seasons. During their peak season, these wild mushrooms play a crucial role in ensuring food security for Zimbabwean households and rural communities, owing to their abundance of essential nutrients.

Beyond their significance as a food source, these wild mushrooms also play a vital ecological role. By forming symbiotic relationships with trees, fungi contribute to the conservation of both plant and fungal biodiversity in tropical regions. The unique nature of these mushrooms renders them incapable of being replicated or cultivated by human intervention. The presence of such a bountiful source of naturally grown food obviates the need for environmentally harmful agricultural practices. Nhedzi mushrooms, a delectable offering from the land of our ancestors, reconnect people with their traditional heritage and reestablishes our bond with the natural world.

Ingredients:

• 2 cups chopped Nhedzi mushrooms
• 1 cup chopped baby asparagus
• 1 cup thin green beans
• 1 clove crushed garlic
• ½ cup fresh cream
• 2 tablespoons butter
• Olive oil
• Salt & pepper

Preparation:

1. Begin by sautéing the Nhedzi mushrooms, asparagus, and green beans in a pan with butter, olive oil, and crushed garlic.
2. Once they are tender, reduce the heat and allow them to cook for an additional 2 minutes.
3. After 2 minutes, gradually add the fresh cream and simmer for 5 minutes.
4. Once the mixture has slightly thickened, remove it from the heat and season with salt and pepper to taste.
5. Serve the creamy mushroom and vegetable medley over white rice or pasta, and relish the flavors!

Mutakura Recipe – a traditional Zimbabwean dish known for its hearty and wholesome flavors

Mutakura is a traditional Zimbabwean dish known for its hearty and wholesome flavors. It is a staple food in many Zimbabwean households and holds cultural significance in the country. The origin of mutakura can be traced back to Zimbabwe’s rich agricultural heritage and the use of locally available ingredients.

The word “mutakura” itself originates from the Shona language, one of the major ethnic groups in Zimbabwe. In Shona, “mutakura” refers to a mixture or blend of various grains and legumes.

While there may be variations in recipes across different regions and households, the basic ingredients of mutakura typically include maize/corn, peanuts, bambara nuts (nyimo), cowpeas (nyemba), and sometimes sugar beans. These ingredients are readily available and widely cultivated in Zimbabwe.

Mutakura is often prepared by boiling the maize/corn kernels in water until they are partially cooked. Then, other ingredients such as peanuts, bambara nuts, and cowpeas are added to the pot. The mixture is simmered until all the ingredients are fully cooked and infused with flavors. The result is a thick and hearty porridge-like dish with a rich and nutty taste.

In addition to its delicious flavor, mutakura is valued for its nutritional benefits. It is a source of protein, fiber, vitamins, and minerals, making it a nourishing and filling meal, especially in rural communities where access to a variety of foods may be limited.

Mutakura holds a special place in Zimbabwean culture and is often enjoyed as a comfort food during cold weather or as a staple meal shared with family and friends. Its humble origins and simple preparation reflect the resourcefulness and resilience of Zimbabwean cuisine.

Examining the ingredients of mutakura reveals its nutritional richness, as it is essentially a complete beans dish, with peanuts providing additional protein. The bambara nuts, also known as round nuts or bambara groundnuts, are indigenous to Africa, making them challenging to find outside the continent. However, black-eyed peas or cowpeas can serve as suitable substitutes.

Here’s how to prepare mutakura:

Ingredients:

• 180 grams (6 ounces) raw shelled peanuts
• 500 grams (about 1 pound) bambara nuts
• 10 cups water, for boiling
• 2 teaspoons salt, divided

Instructions:

1. Pre-soak the bambara nuts and peanuts separately in cold water, ideally for at least 12 hours or overnight.
2. When ready to cook, drain the bambara nuts and add them to a pot with fresh water and 1 teaspoon of salt. Bring to a boil and simmer for 50 minutes.
3. Drain the bambara nuts, then add the peanuts, remaining salt, and additional water to the pot. Boil for the remaining 1 hour and 10 minutes.
4. Once cooked, taste for seasoning and ensure the peanuts and beans are tender.
5. Serve mutakura as a snack or side dish, enjoying its hearty and comforting flavors.

Mutakura embodies the essence of African cuisine, offering a nourishing and satisfying meal that celebrates local ingredients and culinary heritage.

Fried Button Mushroom Recipe – A Zimbabwe Must Try Mushroom Dish

Typically, button mushrooms are commonly used in recipes, particularly in the context of mushroom sauce. However, the aim here was to introduce an alternative method for preparing button mushrooms, offering a departure from the usual mushroom sauce.

By following this recipe for just 15 minutes, you’ll have a delightful side dish ready to complement your main meal. Whether you prefer it warm or hot is entirely up to you. This dish pairs well with a variety of foods, including Sadza if desired.

Button mushrooms are generally more challenging to cultivate compared to oyster mushrooms, which can make them less readily available and sometimes more expensive, particularly during certain seasons. In such cases, or in any scenario, you can easily substitute oyster mushrooms for button mushrooms using the same recipe. Oyster mushrooms are often more accessible and can be more budget-friendly, especially in our Zimbabwean context.

Serves: 3-4
Preparation time: 15 minutes

Ingredients:

• 1 punnet button mushrooms, diced
• 2 large tomatoes, chopped
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 1 tbsp oil
• 3 spring onions, finely chopped
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp dried basil
• 1/2 tsp dried thyme

Instructions:

1. Heat oil in a pan over medium heat. Add chopped onion and garlic, and fry for about 2 minutes until they become fragrant and slightly softened.
2. Add the diced button mushrooms to the pan and fry for about a minute, stirring occasionally.
3. Incorporate the chopped tomatoes into the pan, along with the dried basil, dried thyme, salt, and ground black pepper. Give everything a quick stir to combine.
4. Cover the pan and let the mixture simmer over low heat for about 5-8 minutes, or until the mushrooms and tomatoes are cooked through, and the juice from the tomatoes is reduced.
5. Occasionally open the pan and stir the contents.
6. Just before serving, sprinkle the finely chopped spring onions over the dish.
7. Serve the fried button mushroom warm or hot as a delightful side dish to accompany your main meal. It pairs well with a variety of dishes, including sadza (cornmeal porridge).

Additional Notes:

• Dried parsley can be used as a substitute for dried basil and thyme.
• Oyster mushrooms can be used instead of button mushrooms, depending on availability and preference.
• Butter or suitable margarine can be used in place of oil for added flavor.
• Dried thyme and basil can be found in the spices and condiments section of supermarkets.
• This recipe is suitable for vegans and vegetarians.

Enjoy this quick and flavorful fried button mushroom dish with your favorite meal!