Love Life and Love Food

Esther Tendai Burt

My name is Esther. I was born and raised in Zimbabwe. I came to the UK, London to be specific in the year 2000. In 2005, I graduated as a psychiatric nurse at South Bank University. I moved down to Southampton in 2006. I did Journalism in 2011 and founded my own publication called DIY Girl magazine. Fast forward, I am now a full-time travel blogger.

Love Life and Love Food

Ever since I got married, I surprisingly became a passionate lover of both cooking and baking. I like to cook simple yet very delicious cuisines. I just love eating but it will be silly of me to start blogging about how important eating is as that is rhetoric. However, I would still like to share my favourite enticing dishes especially my exotic menus as I master chef directly from my kitchenette, although of course now and then I will go and eat out (The girl needs a break too).

I will also share different types of Sadza/Isitshwala (Zimbabwean), which is widely used as staple food in southern and eastern Africa. This always makes me feel at home, away from home. Sadza is also best known as Ugali or Posho (Kenya, Uganda, & Tanzania), or Nsima (Zambia and Malawi), or Fufu (Nigeria and Ghana), Papa (South Africa) and so on. Sadza, is a rich source of carbohydrates. It is always accompanied by mouth-watering relishes that I can’t wait to blog about. This is just a must try.

I know some of you are already raising your eyebrows thinking what the hell am I taking about. But just wait till you get to know what I am talking about. And if you already know what I am talking about, then I am sure there is nothing wrong with a bit of nostalgia. I like to use minimal and economical ingredients to prepare my nourishing dishes. Preservatives are a NO…!!! NO…!!! NO…!!!, in my kitchen. I try my level best to stay away from any preserved foods or ingredients. I do hope you will enjoy every single bit of it as I display the art of traditional food in my modern day kitchen.

Love Life, Love Food

No Comments

Post A Comment