Mango Juice

Evan picked Zimbabwe for the country we "ate" tonight, so I got creative on the sweet portion!!!  Since grocery stores don't have plantains, I made up this mango juice instead!!  B was hoping it was a Pina Colada ;)  BUT we still all thought this was refreshing!!

Ingredients:

• 1 cup mango chunks (fresh or frozen)

• ½ cup orange juice

• ½ cup water

• Ice

• Optional: mint or lime wedge for garnish

Instructions:

1. Blend mango, orange juice, water, and ice until smooth.

2. Serve chilled with a fun straw!

Sadza

Evan picked Zimbabwe as his country for tonight's meal so I got creative :)  This is a Zimbabwe staple!!  But it was EH hahaha SUPER bland!!!

Ingredients:

• 1½ cups white cornmeal (or grits/polenta as a substitute)

• 4 cups water

• Pinch of salt

Instructions:

1. Bring 3 cups of water to a boil with a pinch of salt.

2. In a small bowl, mix the cornmeal with the remaining 1 cup of cold water (prevents lumps).

3. Slowly whisk cornmeal mixture into boiling water.

4. Stir continuously until thickened (about 10–15 mins). Lower heat and cover to steam for another 5–10 minutes.

5. Stir again and serve warm — great for scooping up stew!

Chicken Stew (Zimbabwean Style)

Evan picked Zimbabwe for the country we "ate" tonight so I went hunting for a good meal!!  This was actually DELICIOUS!!!  I was nervous Evan wouldn't eat it but he gobbled it right up!!  Wouldn't eat it with sadza again but rice would be perfect!!!  It's not really what you think of a stew - but it does have a little sauce and would be great over rice!!!

Ingredients:

• 1.5 lbs boneless chicken thighs or drumsticks

• 1 onion, chopped

• 2 tomatoes, chopped (or 1 can diced tomatoes)

• 1–2 cloves garlic, minced

• 1 tsp paprika

• 1 tsp mild curry powder (optional)

• 1 tsp salt

• 2 tbsp oil

• 1 cup chicken broth or water

• 2 carrots, peeled and sliced

• Optional: a handful of peas for color

Instructions:

1. In a pot, heat oil and sauté onions until soft.

2. Add garlic and spices, cook for 1–2 minutes.

3. Add chicken and brown on all sides.

4. Stir in tomatoes and broth. Cover and simmer for 20–25 minutes.

5. Add carrots and peas; simmer another 10 minutes until everything is tender.

6. Serve with sadza or rice.

Israeli Salad (Cucumber + Tomato Salad)

 

Ingredients:

• 2 cups chopped cucumber

• 1½ cups chopped tomato

• 2 tbsp olive oil

• Juice of 1 lemon

• Salt + pepper

• Optional: chopped parsley

Instructions:

1. Chop everything into small, uniform pieces.

2. Toss with lemon juice, olive oil, and seasonings.

3. Serve fresh and cold.

Herb-Roasted Chicken Thighs or Drumsticks

 

Ingredients:

• 1.5–2 lbs chicken thighs or drumsticks

• 2 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp garlic powder (or 2 cloves minced garlic)

• 1 tsp dried rosemary or thyme

• Juice of 1 lemon

Instructions:

1. Preheat oven to 400°F (200°C).

2. Mix olive oil, lemon juice, and seasonings in a bowl.

3. Rub mixture all over chicken and let marinate for 15–30 minutes if you have time.

4. Place on a baking sheet or in a baking dish.

5. Roast for 35–45 minutes until golden and cooked through (internal temp 165°F).

6. Serve with a wedge of lemon and fresh herbs if desired.