AS the sun blazes and the rains finally pour across Zimbabwe, fruit trees begin to ripen into the new year, and staying cool and hydrated becomes a daily priority.
For me, the baobab tree stands out as nature’s ultimate answer to the heat. Its immeasurable sweet-and-sour yumminess, paired with remarkable health benefits, simply screams quality goodness.
It is perfect for beating the heat, especially when transformed into mauyu freezits or popsicles.
Made from the fruit of the baobab tree, mauyu, also known as umkhomo or edible baobab, is renowned for its tangy flavour and impressive nutritional profile. Rich in vitamin C, antioxidants and dietary fibre, this indigenous super-fruit not only quenches thirst but also provides essential nutrients that support overall health.
Crafting mauyu freezits allows households to enjoy a refreshing dessert that honours local traditions while contributing to a balanced diet. These colourful icy delights are an excellent way to encourage both children and adults to stay hydrated while enjoying nutritious snacks.
What makes these freezits even more appealing is their simplicity. Indigenous-flavoured popsicles can be made easily at home, at work, at school or before a picnic.
They offer a healthier alternative to artificially-coloured and flavoured freezits that may contribute to tooth decay, stomach aches, sugar rushes and long-term health problems such as diabetes.
Mauyu-based freezits are a healthier, yet fun, way to beat the heat. They provide natural sweetness, umami flavours and nutrient-packed ingredients sourced from local groceries, fruit markets or even backyard trees. In the process, they promote the sustainable use of indigenous foods and help shape a healthier generation.
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Mauyu mint freezit
One of the simplest and most refreshing options is the mauyu mint, also known as zumbani freezit.
To prepare this revitalising treat, mix ripe mauyu pulp with fresh mint or zumbani leaves, a spoonful of honey for natural sweetness, and water.
Pour the mixture into moulds and freeze for about four hours. Once set, remove and enjoy a cooling snack that not only refreshes the body but also boosts immunity.
Each bite bursts with vital nutrients, making it perfect for Zimbabwe’s scorching October and November days.
Zesty mauyu citrus chill
Another delicious and nutrient-packed option is the zesty mauyu citrus chill.
This recipe combines mauyu pulp with freshly squeezed orange, lemon or naartjie juice, creating a vibrant flavour profile. A splash of honey enhances the taste. Blend until smooth, pour into moulds and freeze. These icy treats are rejuvenating and rich in antioxidants, supporting skin health and hydration during sun-filled outings.
Together, citrus fruits and mauyu provide a powerful mix of vitamin C, folate (vitamin B9), several B vitamins, including thiamine (B1), riboflavin (B2) and B6, as well as minerals such as potassium, copper and magnesium.
These nutrients support immune function, energy metabolism, red blood cell production and nervous system health, all while keeping the body cool under the sweltering sun.
Tropical mauyu pineapple delight
For lovers of tropical flavours, the mauyu and pineapple delight offers an exotic twist.
This easy-to-make freezit blends mauyu pulp with fresh pineapple, pomegranate and rosella (hibiscus), creating a sweet and tangy sensation. Coconut water adds extra hydration. Pour the mixture into moulds and freeze.
Pineapple contains bromelain, which aids digestion, while rosella offers antioxidant, anti-inflammatory and antibacterial properties. It may help lower blood pressure, blood sugar and LDL cholesterol, while its high vitamin C content supports immune health and collagen production.
Pomegranate, which grows well in Zimbabwe, contributes powerful antioxidants that promote cardiovascular and digestive health. Combined with mauyu, this recipe delivers a vibrant burst of flavour and nourishment.
Staying healthy and cool
Beyond sunscreen and sunhats, prioritising nutrition during Zimbabwe’s hot months is essential. Alongside mauyu freezits, incorporate hydrating foods such as watermelon, cucumber and citrus fruits into your diet.
With the now mango season, freshly picked and washed mangoes can be enjoyed on their own or turned into frozen treats.
Opt for lighter meals that combine fresh vegetables and proteins, and avoid heavy fried foods that can cause sluggishness in extreme heat. Staying active, hydrated and well-nourished allows you to embrace the vibrancy of the summer season with energy and vitality.
Conclusion
As we explore the possibilities of Zimbabwean gastronomy through recipes like mauyu freezits, it is vital to document and share these culinary experiences.
Food storytelling inspires creativity and encourages appreciation of indigenous ingredients and traditional knowledge.
What other delicious meals can be crafted using local flavours? The potential is endless. Summer invites experimentation, innovation and celebration of our rich cultural heritage. By continuing to elevate Zimbabwean cuisine, we ensure it not only survives but thrives for generations to come.
Muzamhindo is a young chef with seven years’ experience in a professional kitchen and has enjoyed the concept of food since the tender age of two. She studied at the South African Chefs Academy in Cape Town and the Culinary Arts Academy in Zimbabwe to become a level three advanced chef. Her specialties range from indigenous ingredients to fine dining, gourmet food, food health and food research and development. — [email protected]
