Two highly ranked international chefs from Zimbabwe and Zambia namely Mizpah Mudikwanwi Bore and Clara Kapelembe Bwali have joined hands to share their tailored and easy to use recipes with the public especially at a time when we are approaching the festive season.
The two who have achieved amazing success in their individual pursuits told Standard Style they have amazing collaborations lined up as the explore the world of food and travel. They gladly shared their joy at celebrating the beauty of Africa through food and special recipes that will help stir unforgettable memories for their followers.
“We feel we have come this far because of the support of our communities and to celebrate our journey and the unity that our two countries enjoy, we decided to share some special recipes with our followers this festive season.
This is the first step in what we believe is going to be a game changing collaboration in our journey. We are going to host a number of events including trainings both in Zambia and Zimbabwe and even beyond. Sharing these recipes for free is thus a welcome step in this drive,” the two quipped.
Chef on Duty, as Mizpah Mudikwani Bore is widely known in gourmet circles, shared a special fish recipe while Chef Clara widely known as Mama Garlic also shared a chicken coleslaw and chips recipe, each with an inspiring story behind the recipe.
Chef on Duty’s Zimbabwean Kariba Bream Stew Recipe – A Hearty Family Style Dish
My mom comes from Malawi, but I grew up in Zimbabwe. Watching her in the kitchen, her hands danced over pots as if whispering to the food. One rainy evening, she pulled out a fresh Kariba bream, the very fish my father had fished from Mazvikadei Dam, a cherished fishery in Banker's, Chinhoyi and said, “Let’s make the stew our families love.”
She taught me to season the fish “just like salt”: a pinch of paprika, a pinch of cayenne, and a dash of Royco Usavi mix, because she believed Royco usavi mix has to be cooked to perfection from the start. While the fish fried golden, the aroma of onions, ginger, garlic, and tomatoes filled the house, reminding me of village fires and laughter.
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When the stew finally simmered, she ladled it over sadza. I realized the dish wasn’t just food; it was a bridge between Malawi and Zimbabwe, carried through generations. Now, every spoonful brings me back to that moment, and I carry her story forward here in Zimbabwe, where we both call home.
Kariba Bream Stew Recipe
Serves 6–8
Ingredients
1 kg Kariba bream (cleaned and scaled)
3 Tbsp cooking oil
1 large onion, finely chopped
2 carrots, grated
4 cloves garlic, minced
1 thumb‑size piece ginger, grated
1 cup fresh moringa leaves (optional)
2 medium tomatoes, diced
1 tsp paprika (just a pinch, “like salt”)
½ tsp cayenne pepper (just a pinch, “like salt”)
1 tsp Royco Usavi Mix – Chicken flavour (for that classic “mum’s touch”)
Salt – to taste
Chillies, finely chopped (optional)
Fresh shallots (green onions) for garnish
Method
- Season the fish – Rub the bream inside and out with salt, paprika, cayenne pepper (just a pinch of each – “like you’d add salt”), and Royco Usavi Mix – Chicken. Stuff the cavity (fish pocket) of each fish with a little minced garlic.
- Fry the fish – Heat 3 Tbsp oil in a wide pan. Fry the seasoned fish until golden‑crisp brown on both sides. Remove and set aside.
- Sauté aromatics – In the same pan, add onion, grated carrots, garlic, ginger, moringa, a pinch of paprika, and a pinch of cayenne. Fry for 2 minutes until fragrant.
- Build the sauce – Toss in the tomatoes and cook, stirring, until the mixture forms a thick,base (the “sumhu” we love). Season with salt (to taste) and add chillies if you like heat.
- Simmer – Return the fried fish to the pan. Spoon the tomato‑onion sauce over the fish, cover, and let it simmer on low heat for 20 minutes. This allows the flavours to meld and the fish to become buttery tender.
- Finish – Sprinkle finely chopped shallots on top for garnish.
Serving suggestions
- Sadza rezviyo
- Rice with peanut butter
- Slow‑cooked mufushwa (dried leafy greens)
Mama Garlic’s Chicken Coleslaw and Chips recipe:
Enjoy this comforting, Zimbabwean‑style fish stew that brings the taste of home to your table whilst healing your body!
In Zambia, few things bring people together like a plate of chicken, coleslaw, and chips. It’s the kind of comfort meal that feels familiar to everyone, quick enough for a busy weekday, special enough for a family treat. For many of us, it’s a reminder of those classic Hungry Lion meals we’ve grown up enjoying, the ones we’d share after school, after work, or on long weekend afternoons.
This homemade version carries that same spirit, but with the extra joy of cooking it yourself. Flavourful chicken, fresh crunchy slaw, and golden chips coming together in a way that feels both nostalgic and proudly Zambian.
Crispy coated chicken breast with simple coleslaw
Ingredients
For the chicken:
- 2 chicken breasts
- 1 cup buttermilk
- 1 tbsp ginger-garlic paste
- 1 tsp paprika
- 1 tsp mixed herbs
- 1 tsp black pepper
- 1 tsp salt
- 1 cup flour
- ½ cup breadcrumbs (optional)
- Oil for frying
For the coleslaw:
- 2 cups shredded cabbage
- 1 carrot, grated
- ½ cucumber, thinly sliced
- ½ cup mayonnaise
- Salt and pepper to taste
- 1 tsp lemon juice (optional)
Method
- Slice chicken breasts in half to make thinner fillets.
- Mix buttermilk, ginger-garlic paste, paprika, mixed herbs, black pepper, and salt.
- Add chicken and marinate for 30 minutes or overnight.
- Mix flour and breadcrumbs.
- Coat chicken in the flour mixture.
- Fry on medium heat until golden and cooked through.
- Combine cabbage, carrot, cucumber, mayonnaise, salt, pepper, and lemon juice for the coleslaw.
