Editing Zimbabwe (section)

===Cuisine===
[[File:Goat Offal.JPG|thumb|A meal of ''sadza'' ''(right)'', greens, and goat [[offal]]. The goat's small intestines are wrapped around small pieces of large intestines before cooking.]]
Like in many African countries, the majority of Zimbabweans depend on a few staple foods. "Mealie meal", also known as [[cornmeal]], is used to prepare ''[[Ugali|sadza]]'' or ''isitshwala'', as well as [[porridge]] known as ''bota'' or ''ilambazi''. ''Sadza'' is made by mixing the cornmeal with water to produce a thick paste/porridge. After the paste has been cooking for several minutes, more cornmeal is added to thicken the paste. This is usually eaten as lunch or dinner, usually with sides such as gravy, vegetables (spinach, [[chomolia]], or [[spring greens]]/collard greens), beans, and meat (stewed, grilled, roasted, or sundried). ''Sadza'' is also commonly eaten with curdled milk ([[Soured milk|sour milk]]), commonly known as "lacto" (''mukaka wakakora''), or dried [[Kapenta|Tanganyika sardine]], known locally as ''kapenta'' or ''matemba''. ''Bota'' is a thinner porridge, cooked without the additional cornmeal and usually flavoured with peanut butter, milk, butter, or jam.<ref>{{cite web|url=http://www.zambuko.com/mbirapage/resource_guide/pages/culture/sadza_text.html | publisher=Zambuko.com |title=Sadza ne Nyama: A Shona Staple Dish |access-date=3 November 2007}}</ref> ''Bota'' is usually eaten for breakfast.

Graduations, weddings, and any other family gatherings will usually be celebrated with the killing of a goat or cow, which will be barbecued or roasted by the family.

[[File:Boerewors raw.jpg|thumb|Raw ''[[boerewors]]'']]
Even though the Afrikaners are a small group (10%) within the white minority group, Afrikaner recipes are popular. ''[[Biltong]]'', a type of jerky, is a popular snack, prepared by hanging bits of spiced raw meat to dry in the shade.<ref>{{cite web|author=Stephanie Hanes|title=Biltong: much more than just a snack|work=[[The Christian Science Monitor]]|date=20 September 2006|url=http://www.csmonitor.com/2006/0920/p13s01-lifo.html|access-date=3 October 2006}}</ref> ''Boerewors'' is served with ''sadza''. It is a long sausage, often well-spiced, composed of beef and any other meat like pork, and barbecued.<ref>{{Cite web |title=Zimbabwean Twist: Cooking Traditional South African Farmers' Boerewors {{!}} culinary creationss |url=https://culinarycreationss.com/posts/zimbabwean-twist-cooking-traditional-south-african-farmers-boerewors |access-date=2024-06-21 |website=culinarycreationss.com}}</ref>

As Zimbabwe was a British colony, some people there have adopted some colonial-era English eating habits. For example, most people will have porridge in the morning, as well as 10 o'clock tea (midday tea). They will have lunch, often leftovers from the night before, freshly cooked ''sadza'', or sandwiches (which is more common in the cities). After lunch, there is usually 4 o'clock tea (afternoon tea), which is served before dinner. It is not uncommon for tea to be had after dinner.<ref>{{Cite web |title=Eating Practices |url=http://countrystudyzimbabwe.weebly.com/eating-practices.html |access-date=2024-06-21 |website=Country Study Zimbabwe}}</ref>

Rice, pasta, and [[Potato production in Zimbabwe|potato-based foods]] (French fries and mashed potato) also make up part of Zimbabwean cuisine. A local favourite is rice cooked with peanut butter, which is taken with thick gravy, mixed vegetables and meat.<ref>{{Cite web |date=2020-09-27 |title=Rice with peanut butter Recipe by privie |url=https://cookpad.com/ng/recipes/13726045-rice-with-peanut-butter |access-date=2024-06-21 |website=Cookpad |language=en-NG}}</ref> A potpourri of peanuts known as ''nzungu'', boiled and sundried maize, black-eyed peas known as ''nyemba'', and [[Vigna subterranea|Bambara groundnuts]] known as ''nyimo'' makes a traditional dish called ''mutakura''.