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Tihove: beans, samp and crushed peanuts

“When I was a child, the first sign that we were going to make tihove was my mom washing the big traditional mortar and pestle. It would be followed by her friend coming over. As soon as she arrived, they would take turns grinding the peanuts and using the sieve to get a fine powder. We were also allowed to help with grinding. Whenever we have events like a wedding or family gathering, it’s a given that we’ll eat tihove.” – Ntiyiso Mkhabela, administrator and food photographer, @ntiyisomkhabela. Find Ntiyiso’s tihove recipe at taste.co.za.

Mashakada: rice and peanut butter

“In Zimbabwean cuisine, peanuts are often consumed on their own, either boiled or fire-roasted in or out of the shell, seasoned with salt. Mashakada is a dish made using wild or brown rice, which is seasoned with a generous portion of peanut butter. Don’t think of rice AND peanut butter combined, think of rice with peanut butter deep within its soul. You can eat mashakada on its own, with a cup of tea, as a dessert or a snack.” – Tapiwa Ghuza, ice-cream activist and owner of Tapi Tapi in Observatory (@_tapi_tapi)

Tshidzimba: whole maize, bambara nut and peanuts, creamed with more peanut paste

“Meals like this are great all-in-ones: protein, carbs, fat and the good old taste of home.” – Dr Tracy Nelwamondo, medical doctor, owner of Malie’s ice cream and Modern Traditions, @wearemoderntraditions

Mopani worms with crushed peanuts

“I come from a Pedi background. Growing up, we ate peanuts crushed into morogo and mopani worms cooked with peanuts. There’s a recipe in my book for this dish, but I use peanut butter instead of crushed nuts. The dried mopani worms are soaked in boiling water and vinegar, cooked, then fried onions and peanut butter are added.” – Mogau Seshoene, The Lazy Makoti, cookbook author and TASTE contributor, @thelazymakoti

“Bambara nuts are tasty as a snack, in soups or in tshidzimba. They’re a nutritional powerhouse – rich in carbohydrates, fats and protein – making them a complete food on their own” – Dr Tracy Nelwamondo