Zambezia (1988), XV (i)RESEARCH REPORTA RESOURCE INVENTORY OF INDIGENOUS ANDTRADITIONAL FOODS IN ZIMBABWE *MANEL I. GOMEZDepartment of Biochemistry, University of ZimbabweIN THE PAST, food security strategies of traditional societies were based onreliance on a wide variety of foods and diversification of activities related to foodprocurement, as exemplified by the hunter-gatherers (Jelliffe et al, \9f>2;Scudder, 1971). A high proportion of such foods consisted of wild food resourcesof plants and animals while others were naturally selected, climatically adapted,domesticated species. In modern rural communities, a number of factors havecombined to cause a shift away from the broad and diversified traditional foodresources base. This narrowing of the food base has been seen as a major cause ofincreased vulnerability to climate- or weather-related food shortages. This isspecially significant in the low-rainfall regions of Southern Africa where droughtis not merely cyclial but endemic in some areas.Economic and technological growth debilitates traditional cultural valuesand food habits, leading to a reduction in the use of traditional food resources.Plantation-scale agriculture and cash-cropping similarly result in physical andecological changes that lead to the decline and ultimate extinction of severalspecies of food plants and animals. Breeding and selection have also led to anarrowing of the gene pool and the propagation of monocultures. More seriousthan the physical decline and loss of traditional food resources through acombination of the above-mentioned factors is the loss of a vast and ancientlegacy of knowledge in identifying and recognizing these resources and of theoften elaborate traditional technologies for their utilization.In Zimbabwe, there is evidence that with the expansion of organizedagriculture, and the land clearing and deforestation resulting from increasingfuel-wood demands, several species of wild fruit and vegetable plants are rapidlydisappearing from the rural dietary. In a survey carried out in Masvingo province(Kaeser-Hancock and Gomez, 1985) it was found that communal farmersrecognized the names of certain wild fruit trees but no longer consumed the fruitowing to the disappearance of these species from the natural vegetation. Inanother survey, 76 per cent of women interviewed in Chiweshe, Matibi andTsholotsho reported infrequent consumption of fruit, having only a scarce supplyof wild fruit and being unable to afford marketed fruit for their families (Owen,1982). Campbell (1985), however, observed that in three locations in NaturalRegions II, III and IV selective conservation of more favoured fruit trees was* This resource inventory is also available as a separate publication. Enquiries should beaddressed to the Publications Officer, University of Zimbabwe.5354 TRADITIONAL FOODSpractised by communal farmers during land clearing for cultivation and thatdeforestation did not appear to affect the abundance of the more favoured speciesof fruit trees. These latter findings reflect the importance and central role of fruittrees as a food resource in the diets of rural populations and reinforce the need topreserve these resources through systematic study, documentation and domesti-cation.Several other studies support the importance of wild plants in the traditionalAfrican diet (Fleuret, 1979; Tallantire and Goode, 1975). However, other foodssuch as traditional beers, insects and fruit wines are not as well researched anddocumented. The development and exploitation of these valuable food resourcesthrough improved production practices, storage, preservation and utilizationtechnologies is dependent on a recognition and identification of these foods andon systematic studies directed towards exploiting their potential. It is to berecognized that such food resources have been adapted over several years to thefood habits, tastes and needs of traditional societies and to the agro-ecologicalsituations where they occur.It is imperative, therefore, that efforts are made to investigate and documentthe lesser-known food resources of plant and animal origin and to conserve thosewith promising and proven food potential, to improve the yield and quality ofthese foods through documentation, selection and breeding, and to expandutilization through appropriate technologies. It is equally important to preservethe traditional knowledge Š which has hitherto been an oral heritage Š in amore durable form for propagation through more systematic and widespreadchannels such as extension and training.As an initial step in this direction, the identification and collation of theselesser-known food resources in the form of an inventory or check-list wasperceived as a critical need for the development of a data base for planningconservation and improvement strategies. The resource inventory, while not acomplete or comprehensive listing of all traditional foods of Zimbabwe, isrepresentative of the variety, diversity and range of food resources used intraditional diets and provides a classified basis for cumulative growth.The inventory includes several foods that are not essentially 'indigenous' (oflocal origin) but which have become part of the traditional diet. These include, forexample, maize and rape. The inclusion of these items was considered essentialfor representing a more complete perspective of the present-day traditional diets.On the other hand, several tropical domesticated/cultivated species such asavocado, pawpaw and mango have been omitted from the listing since they areintroduced species that generally do not contribute significantly to rural diets.Certain of these species, such as loquat, mango and mulberry, however, have insome regions become 'naturalized' and are frequently encountered in thevegetation bordering forests and roadsides.No attempt has been made in the inventory to differentiate the nomenclaturesin the various dialects (e.g. Karanga, Manyika, etc.), nor is the listing based onregional or ethnic food habits or preferences; it seeks simply to identify the fooditem by its English, local (Shona and Ndebele), and scientific name.MANEL I. GOMEZ 55BibliographyCAMPBELL, B. M. 1987 "The use of wild fruits in Zimbabwe', EconomicBotany (in press).CARR, W. R. 1956 "The preparation and analysis of some African food-stuffe', Central African Journal of Medicine, II, 334-49.FLEURET, A. 1979 'Methods for evaluation of the role of fruits and wildgreens in Shamba diet: A case study', Medical Anthropology, III, 249-69.GELFAND.M. 1971 Diet and Tradition in African Cultures (London, E. & S.Livingstone).GUY, G. and GUY, P. 1979 Some Common Trees and Shrubs of ZimbabweRhodesia (Salisbury, National Museums and Monuments of ZimbabweRhodesia).HANNAN, M. 1981 Standard Shona Dictionary (Salisbury, College Press inassociation with The Literature Bureau, 2nd edn. with addendum).JACKSON, A. P. 1954 'Ample food without ploughing', NADA, XXXI, 62-6.JELLIFFE, D. B. et al 1962 'The children of Hadza hunters', Journal ofPaediatrics, LX, 907-13.KAESER-HANCOCK, G. and GOMEZ, M. I. 1985 'Patterns of Rural FoodProduction and Consumption: A Case Study in Gutu Communal Lands'(Harare, Univ. of Zimbabwe, Dep. of Biochemistry, unpubl.).MADOVI, P. B. 1981 'Food handling in Shona villages "of Zimbabwe',Ecology of Food and Nutrition, XI, 133-44.OWEN, F. 1982 'Women's Health Survey', cited by A. Berg, 'Malnutrition inZimbabwe' (n.p., World Bank, paper prepared for the Population, Health andNutrition Sector Study, Population, Health and Nutrition Department, rev.edn., mimeo.).SCUDDER, T. 1971 Gathering among African Woodland Savannah Culti-vators: A Case Study: The Gwembe Tonga (Manchester, Manchester Univ.Press for the University of Zambia, Institute for African Studies, ZambianPapers 5).TALLANTIRE, A. C. and GOODE, P. M. 1975 'A preliminary study of thefood plants of the West Nile and Madi Districts of Uganda: The utilization ofleaves and fruits of local and mainly indigenous plants in supplementing thestaple foods', East African Agricultural and Forestry Journal, XL, 233-55.WILD, H., BIEGEL, H. M. and MAVI, S. 1972 A Rhodesian BotanicalDictionary of African and English Plant Names (Salisbury, Govt. Printer, 2ndedn.).AcknowledgementsThanks are expressed to the students of the Food Science Programme who56 TRADITIONAL FOODSassisted with the collection of food plants, especially to Mr H. Moyo and Mr L.Marire. In addition I am particularly grateful to Mr T. Mutukumira who providedvaluable assistance during field and market visits.I am grateful to Dr H. Chimundu and Mr Jerry Zondo of the Department ofAfrican Languages and Literature, University of Zimbabwe, for critical commenton the manuscript and for their helpful suggestions. Finally, I thank Mr RogerStringer for his editorial advice and guidance.PLANT FOODSCEREALSDescriptionNamePreparation and useScientificShonaNdebeleMHawhite, whole graindrydry, poppedgreengreengreengreen, on the cobsampgrits/mealie ricemealstraight run(wholemeal)home-ground ormill-groundhome-groundmeal/flourroller-milledsuper-refinedZeamayswhole grain (rapoko)Eleucine coraeanachibage; mangaimaputichibahwemafushemutindifuchinyokomunhuchuupfumugayiwaumumbuamaputiumumbuufuthoitshwgwanaumngqutshu;amatshakadaimpuphuumgayiwa; ipnalitshamutibuupfuNQWCT6W6T6rukwezaimpuphuimpuphu ecoekileyouphokoBoiled whole or milled into flour.Roasted or popped.Roasted or boiled.Boiled and dried.Pounded, dried and ground into meal.1Roasted on cob.Degerminated broken grain.Pounded in mortar2 and boiled.Whole meal .ground commercially or in hammer-mills with removal of bran.Whole grain, soaked and stone-ground.Whole grain soaked and dried, then poundedinto meal in mortar.1Commercially milled and degerminated, roller-milled and sifted.Commercially milled and refined.Milled into flour, malted, or used as a brewingadjunct.2zmOmNl Consumed only when dry maize is exhausted.2 'Dun' in Shona.CEREALS (cont)DescriptionFinger millet [cart.]flourmaltedwildPurl milletwhole grainwhole grainflourmaltedRIMwhole grainwhite or brownbrownStnjimwhite or redwhole graindrydrydry, maltedNameScientificPennisetum typhoidesOryza sativaSorghum vulgareShonarukwezachimerandenenemhungamutsoononomhungachimeramupungamapfundemuchakanyachimeraNdebeleimphuphu yophokoimthomboinyawuthiimpuphu yenyawuthiimthomboirayisiingqoloyiamabelePreparation and useStone-ground and used in the preparation ofporridge.Whole grain, germinated, sun-dried, ground andused in brewinoUtfvU III 1/1 Ull IIIU4Stone-ground and used in the preparation ofporridge.Milled into flour, malted, or used as a brewingadjunctOUJUIIwl.Cooked without being ground.Stone-ground and used in the preparation ofporridge.Whole grain, germinated, sun-dried, ground andused in brewing.Boiled.Boiled.Milled into flour, malted, or used as a brewingadjunctBoiled without grinding.Whole grain, germinated, dried and ground.uiOOHaHO>OOnUsed in brewing or in the preparation ofporridge.CEREALS (coat)DescriptionflourLEGUMES, NUTSCtwpidrygreenwholedrydryoilMirull MrtkernelsNameScientificand OILSEEDSVigna unguiculataArachis hypogeaSclemcarya cattraShonamapfundeuswahokachisekwebunganyembamukovenzungudovimafuta enzungu;madevereshomhwe;3 usonro4Ndebeleimpuphu yamabeleindumbaamazambaneidobiinkeluPreparation and useHulled and stone-ground, used in the prep-aration of porridge.Seeds/grain edible.Seeds/grain edible.Seeds/grain edible.Seed ground into meal in famine years.Boiled.Cooked in pod.Boiled, roasted or ground into paste.Roasted and stone-ground.Oil extracted from ground paste.Edible kernel eaten perse or roasted.MANEL 1.Q0mN3 General term for edible or oil-containing kernel.4 Soft kernel of any nut, though especially of marula.coLEGUMES, NUTS and OILSEEDS (cont.)sDescriptionHim miPlfMlpMPwakliMM]kernelsdrydrydrygroundbaton tnwtf-Mtwholedrydrydrydry, roastedgreenlarge varietybrown varietywhite varietyNameScientificCitrullus lanatusCajanus cajanCucurbita maximaVoandzeia sublerraneaShonamhodzi dze magakandodzimhodzi dze manhangamutetenerwanhetenerwa5mbumbwa1nyimomutodefondokotomufotenyimogoromondochibandanyimwanaNdebeleintanga zamathangaidobi lentangazamathangaindlubuindlubuPreparation and useEdible kernel eaten per se, ground intopaste or mixed with other foods.Boiled.Edible kernel roasted or ground.Edible kernel roasted and salted.Roasted and used as a dry side-dish.Edible kernel roasted, ground coarselyinto paste and moulded into balls.Boiled and hulled, or roasted.Boiled in pod.Hulled, bolted and use as a side-dish.Mixed with salt and water and roasteduntil water evaporates. Prepared asfood for journeys.Boiled in pod.Boiled or roasted.Boiled or roasted.Boiled or roasted.H33oHo1ŠTlooCO1 Also dry ground-nut.' Denotes 'moulded into a round-shape'.LEGUMES, NUTS and OILSEEDS (coat)DescriptionwholedrygreenHmmtimmiwhole, dryVEGETABLES ANDBrtMNflMlHcultivatedbean leafcow pea leaf'covo'mustard rapepumpkin leafrape leafspinachwildAfrican spider herbbeansNameScientificPhaseolus nlgarisCitmllus lanatusMUSHROOMSPhaseolus vulgarisVigna unguiculatsTronchunda portugessaBrassica junceaCucurbits maximaBrassica napusGynandropsis gynandraVigna lutedaShonamunyemba; 'bhinzi'7chuchurumunyemba; 'bhinzi'7f*ni i^ni in icnucnurumhodzi wa mubvembemuriwomunyembamunyembarugarendakupukamutikitiŁrepi"*mubooranyevhe; nyovhikasungunyemba;karumanyembaNdebeleindumbaindumbaintanga zamakhabeimbida yendumbaimbida yendumbaikhove'irephu1*ibhobolaPreparation and useBoiled.Boiled.Edible kernels eaten per se or roasted andground.Boiled or fried.Boiled or fried.Boiled, fried or dried.Boiled or fried.Boiled.Boiled, fried or dried.Boiled.Boiled.Boiled, fried or dried.Boiled, fried or dried.2rrQOrrN' Adopted from English 'beans'.* Adopted from English 'rape'.VEGETABLES AND MUSHROOMS (cont.)Description8rm Mfttibln (com.)black jackbush okracow pumpkincucumberduiker-berry treenightshaderapespinachŠŠŠŠŠŠŠŠŠRMt MntiMis M4riiUiMbscassavasweet potatovlei tuberNameScientificBidens pilosaCorchows olilohusCitrullus vulgarisCucumis metulifemsPseudolachnostylismaorouneifolia11 l%A$Jl v W Ivl > v*'uSolamJm nigmmBrassica spp.Amaranthus spp.Senecio ewbescensTriumfetta annuaCowhorus conlusaŠAdenia gummiferaAsclepias densifloraŠCleome monophyllaChenopodium albumManihot esculentaIpomoea batataColeus esculentusShonamhuwuwuderere9mushambararamuchachamudyamhembwemusungusungundakupukamowachireverevederere renamamarupwamudyamwuumuhoremuhenzwamushopwashopwamutsematsemamuvhunzandadyamafarinyambambairatsenzaNdebeleumhlabanguboidelele9amakhomaneumqhobampunziumsoboimbuya; uludeikhasavaimbambayilaPreparation and useBoiled or dried.Boiled or fried.Boiled or fried.Tender leaves cooked as spinach.Boiled or fried.Boiled, fried or dried.Boiled.Boiled, fried or dried.Boiled or fried.Boiled or fried.Boiled or fried.Boiled or fried.Boiled or fried.Boiled or fried.Boiled or fried.Boiled or fried.Boiled or fried.Boiled or roasted.Boiled or roasted.Eaten raw.HXoŠ16zr-Tloooen9 Generic tenn for vegetables that are mucilaginous when cooked.VEGETABLES AND MUSHROOMS (cont)DescriptionRMtnpMht*rtilli hiltt [CM!.]yam (elephant ear)rootsrootsrootsrootsbulbsbulbsbulbsbulbsbulbsbulbscucumber, wildgourd, calabashloofah (sponge)onionpumpkintomatoNameScientificColacasia antiquowmBabiana hypogeaBoscia salicifoliaŠŠIpomoea spp.ŠŠŠŠŠCucumis metulilervsLageneria siceranaLufta cylindricaAliumcepaCucurbita maximaLycopersiconeseulentumShonamadumbehwenamutirihurunwamanyanishungwatsomborimuchacha; mugakanhembachisambo10hanyanisimunhangamapunoNdebeleumthwebebeumqwenteamagonsiumatshudulaikhomaneithangaithangaamatamatisiPreparation and useBoiled.Eaten raw or cooked.Dry roots used for food in famine years.Eaten cooked.Eaten cooked.Boiled.Boiled.Eaten raw or cooked.Boiled.Eaten raw.Boiled.Eaten raw as vegetable or ripe as fruit.Young fruit edible.Young fruit edible.Added to meat or vegetables in thepreparation of relish.Boiled and eaten per se or as porridge.Cooked with meat or vegetables in thepreparation of relish.2zmŠO**3MEZ'Ł 'Sponge'.8WILD FRUITDescriptionbanbeMMM tailCtMiMiktrryCoMipttoDuty tarryFHcapeMttotntUftfManiaHMIarcrooked falseNameScientificEnsete eduleAdansonia digitalaFlaeourtia indicaDiospyms lydoidesVitexpayosAnona stenophyllaA. senegalensisGrewia bicolorG. flavescensFicus burkeiF. ingensF. sycamorusF. capensisPappea capensisDovyalis caftraUapaca kirkianaSclemcaiya caftraVangueria infaustaVangueriopsislancifloraShorntreemutsoromuhuyu; mubuyumududwe; mutumbulamutsvitsvamutsubvumuroromuroromutongoromubhubhunumutsamvimutsamvimuondemukuyumutendeshurumunhungurumuzhanje; muhobohobomupfuramunzwirwamutufufruittsorohuyuntumbulasvitsohubvu; tsubvurorororotongorotsamvitsamviondekuyutendeshurunhunguruhobohobopfuraNdebele"umkhomountundulukaumqhathuwaumtshwankelaububeseububeseumklampunziubhuzuinkiwaneinkiwane; idotsiumkhiwaumkhiwaisagogwaneumqokolomahobohoboumganuumviyoumviyoPreparation and useRipe fruit eaten.Ripe pulp eaten per sew made into adrink or DorridoeRipe pulp eaten perse; juice consumed asa drink.Sweet, mucilaginous edible pulp.Ripe fruit eaten.Ripe fruit eaten.Ripe fruit eaten.Ripe fruit eaten.Fruit eaten.Ripe fruit eaten.Ripe fruit eaten.Ripe fruit eaten.Ripe fruit eaten.Ripe fruit eaten.Ripe fruit eaten; juice made into jelly.Fruit eaten; juice mixed with sorghum andmillet nnniffciARipe fruit eaten; fermented juice used as abeverageRipe fruit eaten.Ripe fruit eaten.2>o_^6>r~-noOow» Ndebele name is the same for both the tree and the fruit.WILD FRUIT (coat)DescriptionMiWaplMMMtoytrMfibittersweetPriddypMrMMUkMMiSari**tat**taw tonytarpftMMMtf tarryWrtrmtiMŠŠŠŠNameScientificParinari curatellifoliaStrychnos innocuaS. cocculoidesS. spinosaOpuntia vulgarisBequaertiodendmnmegalismontanumMimusops zeytmiParinari capensisAzanza garkeanaSecuringa virosaXimenia americanaSyiygium conJatumCitmllus lanatusBerchemia zeyheriB. discolorCarissa bispinosaC.edulisZiriphus abyssinkaZ. mauritianaShonatreemuhachamukwakwamutamba-muzhinyamutambamunanazimusaswamuchechetemuhachamutohwemuchagauwemutengenimukute; mubvembemunwiwamunyiimutsambiringwamunzambaramusaufruithachahakwadambahachatohwenhengeninwiwanyiitsambiringwanzambarasauNdebeleumkhunaumkhemeswaneumwawa; umhlali;ijmlfhpmAeuuanpUlllnl ICIInntVvfllroidolofiyaumhlautshwaumbumbuluisitshapasiuxakuxahuumhakawuweinhlokotshiyaneikhabe; umdoniinkhabeumnyiyiumluguluumluguluPreparation and useFruit eaten; juice made into beer.Ripe fruit eaten.Ripe fruit eaten.Ripe pulp eaten; seeds toxic.Ripe fruit eaten.Ripe fruit eaten.Ripe fruit preserved by pounding whole inmortar and pressing into sheets orblocks and sun-drying.Fruit eaten; juice boiled to thick consis-tency and fermentedSticky sweet pulp chewed like gum.Ripe fruit eaten; consumed mainly bychildren.Ripe fruit eaten; seeds rich in oil.Ripe fruit eaten.Ripe fruit eaten.Ripe fruit eaten.Fruit eaten; juice fermented.Ripe fruit eaten.Ripe fruit eaten.>mp-ftoNWILD FRUIT (coat)DescriptionNamePreparation and useScientificRothmaniaufcellifonnsŠGartinia huillensisDiospyrosmespiliformisShonatreemutambawebungumutsonzowamutundurumushenjefruittsonzowatundurushenjeNdebeleumdlawuzoRipe fruit eaten.Fruit edible.Fruit edible.Fruit edible.o>ooowANIMAL FOODSDescriptionMbottlenosebreamkapentaŁmantsflyingtreebeetleschaferChristmasgoliathcaterpillarsŠŠŠŠŠŠŠŠŠŠNameScientificMormynis longirostrisOwochromis spp.Lymnothrissa myodoŠŠRutelida spp.Eulepida masnonaŠŠŠŠCoimbrasia belinaColophosphemummopaneŠŠŠŠSphingida spp.Shonandikusigwayamatembatsambarapfutadendemafutandere; marupwandizamaivenderedendemafutagandariharati"madoranhemetemenhetenhowanjanjenjanjeshongwasininiNdebeleinhlanziinhlanziamahlabusiamacimbi12amacimbiPreparation and useCooked fresh or salted and sun-dried or smoked.Cooked fresh of salted or sun-dried or smoked.Cooked fresh or salted and sun-dried or smoked.Eaten fresh, fried or sun-dried.Eaten fresh, fried or sun-dried.Eaten fried or sun-dried.Eaten fried or sun-dried.Eaten fried or sun-dried.Gutted, boiled and sun-dried.Gutted, boiled and sun-dried.Gutted, boiled and sun-dried.Gutted, boiled and sun-dried.Gutted, boiled and sun-dried.Gutted, boiled and sun-dried.Gutted, boiled and sun-dried.zmOO12 Found on 'mukarati' tree, Burkea africana.ANIMAL FOODS (coat)DescriptionNamePreparation and useScientificSbonaNdebeleCaterpillars [cont.;cricketsblackmolesandgrasshopperslargelong-headedsolitarywinglesslocustslarge, solitarywingedtermitesflyingsoldierMMbiltonggametsambareGutted, boiled and sun-dried.ŠCurtills africanaBrachytrypesmembranaceusŠPamphaginalamarckianaCystocanthoserisŠŠŠPamphaginalamarckianaLocustana spp.Gastrimargus volkensiMacrotermes spp.chrkundywendororogurwegwizabambamukota;bombomupotamhashu mapfundetsumwatsumwamutsumwarumwanjeruzwiwizabaribangombumuishwamajurumuteketekedzongamuhwabha; chimukuyunyama vikuvhimaboromhoriintetheizinhlwaamagengaumhwabhaBoiled, dried or friedBoiled, dried or fried.Boiled, dried or fried.Eaten, fried or sun-dried.Eaten, fried or sun-dried.Eaten, fried or sun-dried.Eaten, fried or sun-driedEaten, fried or sun-dried.Eaten, fried or sun-dried.Eaten, fried or sun-dried.Eaten fresh, fried or sun-dried.Eaten fresh, fried or sun-dried.Eaten fresh, fried or sun-dried.Eaten fresh, fried or sun-dried.Eaten fresh, fried or sun-dried.Cooked meat used at beer parties.Salted meat.Salted and air-dried, smoked or sun-dried.Cooked fresh as a relish or preserved by drying3)OO>ooDwANIMAL FOODS (coat)DescriptionNameScientificPreparation and useShonaNdebeleMilk MM! Milk prefectsbuttermilkcottage cheese (soured)sourone day oldthickwheymutadzvamukaka wemabwemukaka wakakoramukaka zangiramahorakoramutuvi wemukakaamasiihiqaumasiumlazaButterfat removed and curds and whey stirred up.Fermented for 3-4 days, coagulum then separatedand pressed.Soured by natural fermentation in clay pots for24-48 hours.Fermented to very thick consistency.Whey separated from clotted milk.2zmOOBEVERAGESDescriptionNamePreparation and useScientificShonaNdebelestrongsweetfinger milletmaizepearl milletsorghumOtlnnmaizemonkey orangewild fruitdoromuchayiwamusungwabhumehwahwaChibukuŽmhandwamaheumutandabotamakumbi"utshwalautshwala bophokoisibhiku ingwebuutshwala benyawuthiutswala bamabeleamahewuumkumbi13Fermented, unfiltered, cerealbeers.Made from re-soaked strainings.Beer from first fermentation.Fermented, unfiltered.Fermented, unfiltered.Commercially made.Fermented, unfiltered.Fermented, unfiltered.Maize porridge soured overnightand prepared as a thin beverage.Thin porridge made with juiceof monkey orange, 'mutamba'.Fruit juice extracted andffwnvtnteri in winfts/heercHDITIO>ŁnO/-\o13 Generic term for beverages made from wild fruits, e.g. manila.PROCESSED AND COMPOSITE FOODSDescriptionNameCnHMbread, unleavened maizewith beans or bambaraground-nutswith melonmalted grainmealiericemilletwith honeywith sour milkporridgestiff, souredthinweaningrice with peanut butterLj|MM Mi ŁHMtf-tmlbambara ground-nutwith maizerelishcowpeawith maizegreen, with maizeScientificchipatapatamutakurachimeramashazharechingwesadzamuswedzamushatebotamashagadamutakurarupizamutakuramakuraNdebeleinkobeumxhanxaitshwoganaumcabaisitshwalaamalajaiyambaziinkobeinkobePreparation and useMade from ground malt and water.Whole maize boiled and mashed together with cooked beans or bambaraground-nuts.Maize and melon boiled together and mashed.Cereal grain soaked in a sack for 2-3 days, then stored in a warm, dampplace for sprouting.Germinated grain is sun-dried and coarsely ground.Broken maize cooked in water until the water is absorbed and the grainresembles rice; served with added salt and peanut butter.Wild honey mixed with maize, sorghum or millet meal and cooked.Mixture of very thick sour milk, 'umasi', and ground, cooked millet.A paste of cereal meal in a small quantity of water is stirred into hot waterand more mealie-meal added with continous stirring and heating to therequired consistency.Food kept over from first meal of the day, soured overnight.Thin porridge cooked and served without sugar or salt.Cereal porridge prepared to a thin, pouring consistency.Rice boiled and mixed with peanut butter.Ingredients boiled to a soft, mushy consistency.Cooked legume mixed with peanut paste.Ingredients boiled together to a soft, mushy consistency.Ingredients boiled together to a soft, mushy consistency.ImaoPROCESSED AND COMPOSITE FOODS (cont)DescriptionNameScientificNdebelePreparation and useCowpea [cont]relishpeanut butterpumpkin seedwith vegetablesseedsftfiMlt-fcmtfcowpea leafgreen, leafy vegetables"drieddriedrelish/stewpumpkinleafnjpizadovimabumbechapfumbomutsamhumuriwomufushwamutsotsousavichagwandamutsamhustewlocustsnhopichambiswaklobiumfushwainopi; isijezoCooked legume mixed with peanut paste.Peanuts hulled, roasted and ground into a paste.Pumpkin seed hulled, coarsely crushed, rolled into balls and cooked withvegetables.Side-dish made from ground, roasted seeds.Side-dish of pumpkin leaves or cowpea leaf, cooked with peanut butter,'dovi'.Boiled or fried.Vegetables wilted and directly dried in the sun, or first wilted, boiled for ashort time and sun-dried.Vegetables that are cooked before drying.Fresh or dried vegetables boiled or fried and mixed with peanutpaste/butter, 'dovi'.'Spinach' prepared from dried pumpkin leaves.Side-dish of pumpkin leaves or cowpea leaf, cooked without peanut butter,'dovi'.Cooked pumpkin, mashed and mixed with peanut butter, with or withoutthe addition of millet or sorghum meal.Fresh-roasted locust, used as a side-dish.3J>go>ooo0514 Nearly all green vegetables are cooked in water or oO. Some vegetables may be cooked repeatedly, the cooking water being drained out Onions andtomatoes may be added, with or without the addition of peanut butter, 'dovi'.This dish forms a relish, 'usavi', which is the usual accompaniment to "sadza\MISCELLANEOUSDescriptionSMtflN*honeysweet sorghum(sorghum bkokn)MMIt*NameShonauchimongawodzaipwamunyumurunganyama"mutekaNdebeleulujuimieumlothaPreparation and useEaten perse or mixed with other foods.Gathered from anthills.Gathered from tree-trunksStems chewed fresh or sun-dried.Ashes from a grass known as 'mangora' and amarsh bush, 'mutsangidze' (Epattes alata).Ashes from trees/plants used in cooking.Cookina soda made from ashes of. for example.baobab.ZmOO19 Collective name for trees which yield salt.