08 Sep ZIMBABWE | AN 8-COURSE MENU TASTING W/ @THEBLACKCHEFZW
As I was getting ready to travel to Zimbabwe a few months ago, I had a list of people I wanted to connect with. @theblackchefzw was one of those that I’d stalked on the internet and hoped to meet! I reached out to see if he had any culinary events while I was there and sadly he didn’t. Regardless, I still wanted to hang out with him and we planned to do so. Leading up to us getting together, unbeknownst to me, Kuda decided to make an event of it and it morphed into a winter menu tasting! He invited some local foodies and I got to bring my best girl, Michelle, along for the culinary experience!
With no idea what to expect and my google maps on deck, we headed to Kuda’s home. We were greeted by a table setting surrounded by bails of hay, along with feeling so welcomed by Kuda and his foodie friends! We immediately fell into the warm vibes floating around. @theblackchefzw is a total culinary pro! He prepared an 8 item menu and I could. not. wait. to. eat. everything! There was nothing and I honestly mean NOTHING that didn’t taste good! My favorite dish was, hands down, the Flaked Hake Salad and for desert I couldn’t choose between the two, they both held their own ground!
@theblackchefzw is currently the Head Chef at Cafe Nush in Harare. He still wears many other hats – private chef, food blogger, menu developer and kitchen consultant. So, whatever your culinary needs, whether you’re visiting Zimbabwe or live there, wanting to open a restaurant or just looking for some recipes, he’s THE guy!
ONE. Carrot, Fennel, Ginger and Coconut Soup with a coconut yogurt swirl.
TWO. Thyme crusted pork ribeye with a roasted red pepper pesto, balsamic dressed roasted red grapes and a Veggie stir-fry.
THREE. Pan fried-Herb pepper and parsley crusted beef rump, buttery vegetables, sweet potato fondant with a brown onion gravy and basil oil.
FOUR. Flaked Hake Salad with red capsicum, pomegranates, cucumbers and fennel drizzled with a lemon caper vinaigrette.
FIVE. Chili baked Chicken with a green onion and parmesan couscous, baby spinach and strawberry salad dressed with fig balsamic dressing.
SIX. Thai Red Curry Coconut Chicken served with sticky jasmine rice with slight hints of star anise and basil pesto.
SEVEN. Classic malva Pudding topped with crushed Crunchie® and a meringue served with an apricot and vanilla puree and fresh strawberries.
EIGHT. Amarula poached pears with a brown sugar and star anise glaze served with a lavender mint cream, seasonal berries and honeycomb crumble