I tried out a new recipe tonight... from the Tessa Kiros book that featured here a few days ago. Note - it hasn't burnt, the dark patches are where the syrup has carameised. Can't tell you how it tastes, yet. It's for tomorrow, when we will have a house full of Zimbabwean ex-pats popping in for lunch.
Main course, a barbecue - or more correctly, a braai (pronounced like the first syllable of bridal) with boerewors, ribs and chicken flatties, as well as sadza... and some salads.
The cake will be served as dessert with creme fraiche and/or vanilla ice cream. I might make a milktart as well (note: the photo in this link has wa-ay too little cinnamon on top, it should be more like this)