The book is an in-depth look at traditional African cooking with reference to the Ndebele (Zimbabwe) way of cooking. The book looks at traditional/indigenous foods from a Ndebele cultural perspective. In doing this, there is a need to learn the primary production systems, fruit & vegetable processing methods, milk processing and other typologies of foods consumed by these people. This journey goes back into time highlighting the quest to develop new food culinary trends. A lot of food stories have still not been fully exploited and told in Africa, as most are still hidden as oral stories in the minds of our grandmothers. The future of African food will embrace all these elements and create a new food industry which embraces the spirit of UBUNTU, sustainable harvesting and basic food processing techniques. Our African villages remain the main source of food information in Africa and still, this rich source of food literature remains underutilized. This book brings science, human determinism, intuition, food artistry, history and technology into one pot to develop future food production systems using locally based resources and techniques.

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