Malawi Shandy Ice Lollies (Popsicles)
Malawi Shandy is one of those drinks that instantly takes me back to Zimbabwe.
I remember drinking it on houseboat holidays in Kariba and during trips to Victoria Falls—two destinations known for sunshine, adventure, and escaping everyday life. In both places, an ice-cold Malawi Shandy always seemed to taste better in the heat. Bright, citrusy, and finished with a few dashes of bitters, it was the kind of drink that felt synonymous with holidays, road trips, and long afternoons spent outdoors.
For most of my life, I never questioned the name. It wasn't until recently that I learned the word "shandy" likely traces its roots to the British shandygaff, a drink traditionally made by mixing beer with lemonade or ginger beer. Over time, however, the drink evolved into something distinctly Southern African. Today, Malawi Shandy is enjoyed far beyond Malawi itself and can be found throughout the region, where it is typically served as a refreshing non-alcoholic drink, though some people add vodka or rum for a simple cocktail.
Part of what makes Malawi Shandy so memorable is its appearance. The combination of citrus and bitters creates a beautiful amber-red gradient that is instantly recognizable to many Southern Africans. For some, it's a nostalgic reminder of family gatherings, holidays, and summer afternoons. For me, it's one of those flavors that immediately transports me back to some of Zimbabwe's most memorable warm-weather destinations.
For this recipe, I wanted to preserve both the flavor and the visual identity of the original by transforming it into an ice lolly. The result captures everything I love about Malawi Shandy: bright citrus, gentle spice, bittersweet complexity, and the sunset-like gradient that made me fall in love with the drink in the first place.
More than just a frozen treat, these ice lollies are a tribute to one of Southern Africa's most beloved warm-weather drinks and the memories attached to it.
Malawi Shandy Ice Lollies (Popsicles)
These Malawi Shandy Ice Lollies transform one of Southern Africa's most beloved citrus drinks into a refreshing frozen treat. Made with fresh orange juice, lemon, ginger ale, Sprite, and Angostura bitters, they capture the bright, bittersweet flavor and signature amber-red gradient of the original drink.
Ingredients
- 1 cup (240ml) freshly squeezed orange juice (about 4 oranges)
- 1 cup (240ml) Sprite
- ½ cup (120ml) ginger ale
- Juice of ½ lemon
- 2 tsp Angostura bitters
- 2 tsp prepared citrus base mixture
Instructions
- In a jug or bowl, combine the orange juice, Sprite, ginger ale, and lemon juice. Stir gently to combine, taking care not to remove too much carbonation.
- Pour the mixture into six ice lolly moulds, filling each mould approximately 90% full.
- Transfer the moulds to the freezer and chill for 35–45 minutes, or until the edges begin to freeze while the centre remains slushy.
- In a small bowl, combine the Angostura bitters with 2 teaspoons of the citrus base. Stir until evenly mixed.
- Remove the moulds from the freezer. Carefully pour approximately 1 teaspoon of the bitters mixture into each mould over the semi-frozen base. Do not stir or swirl! Allow the bitters mixture to settle naturally.
- Gently insert the mould lids or sticks without pressing down aggressively.
- Return the moulds to the freezer and freeze for 6–8 hours or overnight.
- To release the ice lollies, briefly run the outside of the mould under warm water for 2–3 seconds before gently pulling.
Notes
- Freshly squeezed orange juice produces the brightest flavour and colour.
- Do not over-stir after adding the bitters mixture, as this will disrupt the natural gradient effect.
- Each ice lolly will develop a slightly different pattern, making every one unique.
- For an adult version, serve alongside a Malawi Shandy spiked with vodka or rum.
- If using larger moulds, freezing times may increase.
- Store in an airtight container or in the moulds for up to 2 months. For best flavour and texture, enjoy within 3 weeks.
Serving Suggestion:
<span>• Garnish with orange slices and maraschino cherries.</span><br><span>• Serve alongside a chilled Malawi Shandy.</span><br><span>• Perfect for summer gatherings, braais, picnics, and poolside entertaining.</span><br><span>• Pair with tropical fruit platters or citrus-forward desserts.</span>
Nutrition Facts
Calories
45Carbs (grams)
11 gFiber (grams)
.2 gSugar (grams)
9 gProtein (grams)
.3 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Peri-Peri Chicken Braai Plate with Cream Soda
This peri-peri chicken braai plate is Part 1 of a three-part series exploring Southern African braai culture, flavour traditions, and modern drink pairings inspired by audience voting.
At the centre of Southern African cooking is the braai, a social and culinary tradition built around fire, gathering, and shared meals. It is not just a cooking method, but a cultural experience where food, conversation, and community come together.
In this first part of the series, peri-peri marinated chicken is paired with a classic cream soda, a nostalgic Southern African soft drink known for its bright green colour and vanilla-like sweetness. The pairing reflects a common regional flavour principle: balancing heat and smoke with sweetness and carbonation to soften spice while enhancing grilled depth.
The plate is completed with turmeric yellow rice, grilled corn, and fresh coleslaw, forming a balanced, vibrant summer braai-style meal designed for both flavour and visual storytelling.
This recipe is intended not only as a step-by-step guide, but also as an introduction to how braai culture translates into home kitchens using accessible equipment like ovens and indoor grills.
Continue the series: Braai-Style Spiced Lamb Chops with Pine Nut
Peri Peri Chicken with Yellow Rice, Corn and Coleslaw
A bold and flavorful peri-peri chicken braai plate inspired by Southern African cookout culture. Smoky, spicy chicken is served with yellow rice, grilled corn, fresh coleslaw, and paired with cream soda for a nostalgic summer braai experience. Perfect for gatherings, weekend grilling, or an easy indoor braai-style meal.
Ingredients
- 10 chicken pieces (mix of thighs and drumsticks)
- 2 tbsp Portuguese or chicken seasoning (I used Robertson’s)
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp chili flakes (optional)
- 1 tbsp olive oil
- 4–5 garlic cloves, unpeeled
- 3–4 bird’s eye or Thai chili peppers
- 1 red bell pepper, core removed and halved
- ½ large onion, cut into wedges
- 1 tsp salt
- 2 tsp smoked paprika
- 2 bay leaves
- 1 tsp dried oregano
- ¼ cup olive oil
- Juice of 1 lemon
- 2 tsp lemon zest
- 1–1½ tsp red wine vinegar
- 1 tsp chili flakes
- 2–3 tbsp fresh parsley, for garnish
- 1½ cups basmati rice
- 3 cups water
- 1 tsp curry powder
- 1 tsp rice seasoning
- 1 tbsp butter or oil
- 2–3 star anise
- 2 bay leaves
- 1 tsp salt
- ¼ cup raisins (optional)
- 4 corn cobs, in husks
- Butter
- Salt, to taste
- Peri-peri or Old Bay seasoning
- 4 cups pre-shredded slaw mix (cabbage and carrot)
- ⅓ cup mayonnaise
- 1 tbsp vinegar
- 1 tsp sugar
- Salt and black pepper, to taste
Instructions
- Season the chicken with Portuguese seasoning, salt, black pepper, chili flakes, and olive oil.
- Roast the bell pepper, chili peppers, onion, and garlic cloves at 400°F (200°C) for 15–20 minutes. Remove the chili peppers and garlic after 15 minutes to prevent burning and bitterness.
- Add the roasted vegetables to a food processor along with the remaining marinade ingredients. Blend until mostly smooth. Reserve ½ cup of the marinade and refrigerate for later.
- Coat the chicken thoroughly with the remaining marinade and marinate for at least 2 hours, preferably overnight.
- Preheat the oven to 400–425°F (200–220°C).
- Pat the chicken pieces lightly dry with a paper towel, then place them on a wire rack over a baking tray or grill pan. Roast for about 35 minutes, flipping halfway through cooking.
- Brush the chicken with some of the reserved peri-peri sauce near the end of cooking. Broil for 3–5 minutes for a lightly charred finish, if desired.
- Rinse the rice until the water runs mostly clear.
- Add the rice, water, curry powder, rice seasoning, butter, star anise, bay leaves, salt, and raisins (if using) to a pot. Bring to a boil uncovered, then reduce heat, cover, and simmer until tender and fluffy.
- Steam or grill the corn until tender. Remove the husks and lightly char if desired. Finish with butter, salt, and peri-peri or Old Bay seasoning.
- Combine the slaw mix in a bowl. In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt, and black pepper. Toss with the vegetables until evenly coated.
- Serve the peri-peri chicken with yellow rice, corn, and coleslaw. Pair with a chilled cream soda for the full braai-inspired experience.
Notes
- Traditionally, braai food is cooked over an open flame or braai stand, but oven roasting and indoor grilling work well for home kitchens.
- Cream soda is a nostalgic and widely recognized pairing in Southern Africa, especially during braais and summer gatherings.
- Leftover peri-peri chicken works well in wraps, sandwiches, or rice bowls.
Nutrition Facts
Calories
720Fat (grams)
32 gCarbs (grams)
58 gFiber (grams)
5 gSugar (grams)
12 gProtein (grams)
45 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Pork Chops, Purple Peppers, and Peaches with Wine Sauce
John Harris' Peter Piper picked a peck of pickled peppers came to mind when I began writing out this recipe!
After a trip to the farmer's market, I left with some fresh purple peppers, which taste mostly like their green, orange and red cousins; subtle, but a little bitter, which can be a nice contrast in the suitable dish. Given the colour, they could be a great addition to a salad. I also happened to have some peaches from a previous recipe.
To keep pork chops juicy and prevent them from drying out, you want to sear both sides on high heat in a cast iron or non-stick pan to give them a nice colour and crisp, then poach in the wine with the lid to finish. To avoid overcooking the peaches and peppers, you can sauté separately in the same pan the chops are prepared once the remaining poaching liquid is moved to a saucepot to reduce.
Pork Chops, Purple Peppers, and Peaches with Wine Sauce
Ingredients
- 2 large pork chops
- 2 peaches, sliced into segments
- 1 tablespoon steak and chops seasoning (I used Roberston’s)
- 1/3 cup white wine (real wine preferred)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 bell peppers, sliced into strips (I used purple, you can also use green)
- Rosemary sprigs
- 4 garlic cloves
- 2 tablespoons butter
- 1 tablespoon shallots, finely chopped (optional)
- 2 tablespoons mirin
- 1 teaspoon red wine vinegar
- 1 teaspoon Worchester sauce
- Salt and pepper to taste
Instructions
- Pat the pork chops dry. Make small lengthwise slices in the fat to prevent shrinkage—season. Lay them in a cast iron pan once the olive oil and 1 tablespoon of butter are heated. Sear on each side for about 4 minutes until golden brown and crispy. Once flipped to the other side, add the garlic, rosemary and remaining butter.
- Pour in the wine, then cover with a lid on low heat and poach until the thickest parts are 165F. Remove the pork chops from the pan and allow to rest for 10 minutes.
- While the sauce is simmering, saute the peach segments and bell pepper slices, season to taste for about 3 minutes until slightly softened.
- Pour the sauce into a serving cup, return all the ingredients to the skillet, and serve with sides of your choice.
- Remove the rosemary and garlic.
- Transfer the liquid to a small saucepot, and bring the liquid to a boil.
- Add the butter, mirin, vinegar, and Worchester—adjust and season to taste.
- Lower the heat to simmer and reduce the liquid until thickened, and stir occasionally.
- You can also add some shallots with the butter first for additional flavour, but don't burn it to avoid bitter taste.
Nutrition Facts
Calories
749Fat (grams)
57.7Carbs (grams)
34.4Sugar (grams)
24.4Protein (grams)
21.4I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Fried Pumpkin Flowers
In Zimbabwean cuisine, the pumpkin leaves (nhanga) known as muboora are commonly consumed as a relish or dried first, often stewed with peanut butter. They can be bitter similar to mustard greens, and a little tough - but nothing a little bicarbonate soda can't fix. Neighbouring countries like Mozambique like to add shrimp and coconut milk to the mix.
This recipe is super easy and makes for a light and fluffy batter, thanks to carbonated tonic water and egg white.
You'll need to be gentle with them, not overly dredge in batter and shake the excess off, not wash them roughly, and try to keep them as dry as possible before frying. Inspect the flowers for pollen and anything else.
How do they taste? Next time you see the flowers at the farmer's market, give them a try! In this case, sweet and subtle, a floral taste, not like a pumpkin, but delicious and melts in your mouth. Not only can you fry them in a light batter, but you can also stuff the flowers with a filling of your choice and bake or fold them into tortillas.
Fried Pumpkin Flowers
Ingredients
- 12 clean pumpkin flowers
- 1/2 cup + 2 tablespoons flour
- 1 egg white
- 3/4 cups tonic water
- 1 teaspoon sugar
- 1/2 teaspoon table salt
- Sea salt crystals
Instructions
- In a shallow bowl, add the flour, table salt and sugar, set aside.
- Heat your oil in a pan; it should be about 300F+ at the time of frying - you can use a thermometer to check. Make sure the panhandle is turned away from you/not easy to knock over.
- Beat the egg white until stiff peaks form.
- Whisk the tonic water into the bowl into large lumps are gone, and flour is mostly dissolved - don't over mix to keep the batter airy and light from the carbonation. Gently fold in the egg whites.
- Dip each flower carefully into the batter, shaking off excess before placing it in the hot oil )(away from you to avoid the splatters). Keep a close eye; they fry quickly! Flip over after about 20 seconds (30 seconds if you want the batter a bit brown more, though it lightens up a bit after cooling).
- Remove from the pan with a draining spoon and place on paper towels to absorb extra fat. Sprinkle with sea salt crystals and enjoy hot.
Nutrition Facts
Calories
72Fat (grams)
3.5Carbs (grams)
8.7Sugar (grams)
5.1Protein (grams)
1.4