Food in Zimbabwe
Ask for “sadza and stew/relish” to get a taste of what Zimbabweans eat (in some manner, almost every day). The stew will be familiar, served over a big amount of sadza, a thick ground corn paste (vaguely similar to polenta and with the consistency of thick mashed potatoes) that locals consume for lunch and dinner. It’s cheap, delicious, and full. There is a variety of excellent Zimbabwean cuisine, such as “mbambaira” or sweet potatoes and “chibage” corn on the cob. Fruits endemic to the country, such as “masawu.” For foreigners, particularly those from the West, Zimbabwean meat, particularly beef, is extremely delicious, owing to the excellent manner in which animals are reared and nourished, without being pumped up with hormones, antibiotics, and so on.
Drinks in Zimbabwe
Mazoe, the indigenous orange squash, is the classic Zimbabwean cordial.
Zimbabwe produces a wide range of indigenous beers, mostly lagers with a few milk stouts. You could also try “Chibuku,” a popular local brew among working-class males that is based on a traditional beer recipe made from sorghum and/or maize (corn). It is often offered in a 2 litre plastic bottle known as a’skud,’ or in a more popular version known as “Chibuku Super,” which comes in a disposable 1.25 litre plastic container and costs US$1. It is, like with other alcoholic beverages, an acquired taste! There is also a small selection of local wines, which are typically available among a much bigger selection of foreign wines. Amarula, a creamy South African liqueur, is a popular treat.
Imported beverages and locally produced franchises, as well as local “soft drinks” (carbonated drinks/sodas), are available. There is also bottled water available. In general, tap water should be boiled before consumption as a source of drinkable water.