Sunday, September 19, 2021
HomeAfro CuisineMBBATastyThursday: Nhedzi, The Mushroom Soup Of Zimbabwe

MBBATastyThursday: Nhedzi, The Mushroom Soup Of Zimbabwe

We love to share recipes of various Afro multicultural cuisines, to celebrate the rich and delicious variety of food from the motherland and the motherland diaspora. This week on our Afro Cuisine recipe is Nhedzi. It is another #TastyThursday and we want you to savor a taste of Africa. You can search for the ingredients in African stores around you; or better still take a trip to Africa and give your tastebuds a treat.

Nhedzi usually refers to a mushroom soup made from a wild mushroom with a single large brownish-white cap that grows in wetter areas of the country, most notably around the spray created by Victoria Falls in the north. Nhedzi usually is served as a bowl of creamy broth complete with pieces of tasty mushroom and some sort of bread or other carbohydrate.

Because of its wild and very localised main ingredient, nhedzi can be difficult to find on restaurant menus, so it’s always best to try it if you see it listed.

These mushrooms are part of the termitomyces family of mushrooms; meaning that they are farmed by termites under the ground.

These mushrooms are completely safe for consumption and are relatively easy to find during the summer months in Zimbabwe; as they pop up all around the country.

The Nhedzi mushroom has a vibrant flavour that some has described as similar to that of green beans and asparagus.MBBATastyThursday: Nhedzi, The Mushroom Soup Of Zimbabwe

Ingredients for Nhedzi

2 cups Nhedzi mushroom, chopped
1 cup baby asparagus, chopped
1 cup thin green beans
1 clove garlic, crushed
½ cup fresh cream
2 tablespoons butter
Olive oil
Salt
Pepper

Preparation

Start by frying the mushrooms, baby asparagus and green beans in a pan with the butter, olive oil and crushed garlic.

When the mushrooms and the asparagus start to become tender, reduce the heat and let them cook for another 2 minutes.

After 2 minutes, slowly add the cream to the mushroom and vegetable mix and let simmer for 5 minutes.

Once the cream has thickened ever so slightly, remove the mushroom and vegetable mix from the stove and flavour with salt and black pepper.

Serve the mushroom and veggie mixture over fluffy white rice or even with pasta.

Ada Ugo
This 25 year old, is Art And All That Is Art. Writer, Film and stage actor, Mental Health Lay counselor and show host.
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