Mahumbwe S01 Ep. 2: A grandmothers love through Nguni cuisine

Tafadzwa Anifasi, also known as De Ankarra Chef, sits down with Prince, known as Magriza Makes Me Cook, to discuss the diversity and variety of Nguni cuisine. They explore the staples, flavours and cooking traditions that make Nguni food so rich, and why these dishes deserve to be remembered and passed on. Mahumbwe: Passing down food knowledge, one generation to the next. Zimbabwe’s traditional food knowledge is slowly disappearing as processed foods, urban lifestyles and imported eating habits replace indigenous diets. Mahumbwe is a return to the original purpose of the mahumbwe, the gathering place where elders shared stories, wisdom and food with the young. Each episode explores the ingredients that shaped our diet: indigenous greens, small grains, wild fruits, mushrooms, insects and more. We look at how they are prepared, what they taste like, and why they matter culturally, environmentally and nutritionally. Our guests include chefs, farmers, elders, nutritionists, foragers, historians and everyday Zimbabweans sharing their stories and practical knowledge. Mahumbwe is about reconnecting Zimbabweans with their roots through food. Listen and watch: new episodes on Spotify and YouTube Like, subscribe and share this episode with someone who should know this story Join the conversation: tell us in the comments what your family cooked, foraged or remembered #Mahumbwe #ZimbabweanFood #IndigenousFoods #ZimbabweanCuisine #FoodHeritage #TraditionalFood #myfoodisafrican The Mahumbwe podcast series is produced by BIZ and MFIZA with support from Agroecology Fund.