Ishwa, sugar beans, pointed cabbage, sadza ( wheat, maize, millet)
February 11, 2024
Ishwa, sugar beans, pointed cabbage, sadza ( wheat, maize, millet)
A wave of longing washes over you as you gaze at the plate. It’s not the aroma that does it, not this far away. It’s the sight: a mound of golden brown sadza, not the bright white you grew accustomed to in the urban cities. This one speaks of sun-warmed fields back home, the taste of the soil heavy on your tongue. Nestled beside it, a pile of deep green, crinkled pointed cabbage, a vibrant contrast to the earthy tones. Then, the surprise – a scattering of ishwa, their little bodies glistening with a dark sheen. A rare treat, a taste of childhood summers spent foraging with friends. Sugar beans, plump and sweet, complete the picture, a reminder of laughter shared around the hearth.
You reach out, fingers instinctively remembering the feel of warm, slightly rough sadza. No cutlery here, just the way it’s meant to be. You tear off a piece, the warmth spreading through your palm. A single ishwa lands on your fingertip, its nuttiness a burst of memory. The cabbage crunches, the beans melt on your tongue – a symphony of textures and tastes, each note a story from the past.
This isn’t your everyday meal in the UK. It’s a portal back to Zimbabwe, a taste of tradition held close. The small grain sadza, a whisper of forgotten fields, the ishwa, a treasure shared with loved ones. The cabbage and beans, nods to the present, but their flavors echo with the spirit of home. Each mouthful a journey, each bite a connection.
As you close your eyes, the laughter of children playing outside mingles with the stories of elders around the fire. The taste of home fills you, not just from the food, but from the memories it carries. This is more than a meal; it’s a piece of Zimbabwe held close to your heart, a reminder of where you come from, and the warmth that always awaits you there.
About Author
