in Zimbabwe not even the kitchen will leave you unsatisfied: the soups, for example, they are a real surprise and you can taste many types, from pumpkin to mushrooms (nhedzi). There game you can certainly enjoy it in many restaurants in the country: here, then, kudu, impala, antelope, warthogs (whose meat is much appreciated for its extraordinary thinness), fried crocodile tails and ostriches will certainly not be difficult to find, while the fish is already more difficult to find and normally comes from Lake Kariba and the Nyanga streams.
If you want to taste particular foods, you will find the so-called ones to munch on madora, that is, gods worms living under the bark of mopane trees which, after being roasted, are sold as snacks; some locals prefer to eat these worms raw, see for yourself, based on your stomach, if you try such an experience.
Il nyama ne sadza is considered the national dish of the country and basically consists of a sort of corn porridge and meat stew: it is eaten with your hands, balling up the porridge and dipping it in meat sauce. Wherever you can munch on the famous bitong, dried meat cut into strips that comes from many animals, both domestic and from game and which, in addition to being very tasty, is also very nutritious. The wine it is certainly not comparable to the South African one, but there are some wineries that are increasingly catching on and refining their products.
