I've just returned after a couple of weeks in Zimbabwe ...... Victoria Falls and the eastern Highlands were outstanding, the food not quite so.
The staple carbohydrate is sadza, a thick paste made by boiling maize meal and water until it has the consistency and taste of thick wallpaper paste! It's usually served with boiled meat stew. Local etiquette is to pick up a lump of sadza, roll it into a ball using the same hand, dip into the sauce and then pop it into your mouth. It is also served with vegetables the best of which are pumpkin leaves with peanut butter. I wish I could get pumpkin leaves here, the taste is very similar to sprout tops.
The most 'interesting' thing I ate (not a lot of though) were BBQ'd cow's entrails. A rather tough exterior with a soft centre of whatever was in the entrails when they were extracted :-(
BBQ'd crocodile was fine, it had the texture of pork with a delicate taste similar to chicken. Eland was indistinguisable from beef to my taste buds.
Most chicken tasted good and certainly hadn't been raised intensively. The beef had a much stronger flavour than British beef and wasn't particularly pleasant for me. Pork was generally tough and quite fatty but tasted good.
Malcolm
The entrails being washed and knotted here
