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Chikenduza - A Zimbabwean Delight

Chikenduza - A Zimbabwean Delight

As we venture into the vibrant world of Zimbabwean cuisine, we discover a delightful dessert known as Chikenduza. This sweet treat holds not only a taste of Zimbabwe but also a glimpse into the heart of the culture and traditions that have shaped this beautiful nation.

Chikenduza is a dessert deeply rooted in Zimbabwean culture, often prepared for special occasions, festivals, and family gatherings. The sweetness of Chikenduza is more than the sugar; it's a representation of the warmth and togetherness of the Zimbabwean people. Traditionally, this dessert has been a part of family recipes, passed down through generations, bringing comfort and joy to many.



  • 2 teaspoons active dry yeast
  • 1/2 cup (120 millilitres) lukewarm milk (105-115˚F)
  • 2 1/2 cups (300 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 teaspoon salt
  • 4 1/2 tablespoons (65 grams) unsalted butter, softened at room temperature
  • 1 large egg
  • 2 teaspoons vanilla extract


  • 3/4 cup (85 grams) powdered sugar
  • 1/2-1 tablespoon water
  • Red or pink food colouring


1. In a small bowl, sprinkle yeast over the warm milk. Stir to combine. Allow it to sit until frothy, about 10 minutes.

2. In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt. Mix in the softened butter, egg, vanilla extract, and the yeast mixture with water to form a wet dough.

3. Cover the bowl with plastic wrap and allow the dough to rest until doubled, approximately 1 hour.

4. Grease 6 large muffin tins and preheat the oven to 340˚F (170°C).

5. Use a spoon to transfer the dough into the prepared muffin tins, filling each about 3/4 full. Smooth out the tops with the back of a wet spoon. Cover and let the dough rise until puffed, about 30 minutes. Bake in the preheated oven until lightly golden and a toothpick inserted in the centre comes out dry, for 25-30 minutes.

6. Allow the cakes to cool on a wire rack to room temperature.

7. In a medium bowl, add the powdered sugar. If using natural red food colouring, mix in a little and enough water to form a smooth pink glaze. Adjust the consistency with more water if needed or add more powdered sugar if too thin.

8. Once the cakes are cooled, drizzle the pink glaze over the cakes for a delightful finish.