Comments for chirundu.com v2.0

Comment on Zimbabwe vs UK by Charlie

Charlie — Wed, 26 Oct 2011 06:39:12 +0000

Adding an Australia (Queensland) column and according to my feelings about each place (I lived in the UK for several years before moving here and most of my family are in the UK) I score Zim 17, UK 35 and Oz 39. Marking each category out of 5, meaning a maximum score of 55.

Category-wise I’d also consider;
Mid-Long Term Economic Viability (it’s no good earning a good packet today if you’re going to loose the job/go bust tomorrow)
Civic Freedom (perhaps moot if you don’t want to get politically involved but it will still affect you & yours)
Retirement Potential (how likely are you to be comfortable in your retirement in each country)

And maybe split Ease of Day to Day Tasks into;
Availability of Basic Goods
Civil Infrastructure (Roads, Public Transport etc)
Civil Service Efficiency (Ease of doing the things we must do from time to time like get a new passport, register a birth or a death, etc)

Comment on Zimbabwe vs UK by Tendai

Tendai — Tue, 25 Oct 2011 17:21:24 +0000

It looks like a fare assessment well though iam also in the Diaspora in West Europe and honestly speaking the only thing that keeps most of us away from home is potential earning so in the process we give up everything else. Maybe what you can also do is to try and arrange the categories in their order of merit

Comment on Great Zimbabweans – Sport by Stephen Barnard

Stephen Barnard — Thu, 13 Oct 2011 19:10:39 +0000

Did Dave Curtis (Falcon College – 1980′s) not play rugby for Ireland at some stage as a centre?

Comment on How to Make Boerewors by Randall

Randall — Sun, 25 Sep 2011 19:28:23 +0000

Thank you for sharing your wonderfui recipe with me, i’m definately going to give it a try. Thanks Randall

Comment on Zimbabwean Springboks by rolando miles

rolando miles — Thu, 22 Sep 2011 00:16:49 +0000

almost 100per sure Anthony papenffus plated manawatu in new zealand.

Comment on Zimbabwean Springboks by Costa Loucas

Costa Loucas — Sun, 11 Sep 2011 20:28:40 +0000

Tony Watson, Zimbabwe born. Record breaking winger for Natal.

Comment on Zimbabwe: Africa U19 Rugby Champions by NT Marovatsanga

NT Marovatsanga — Thu, 01 Sep 2011 10:43:24 +0000

Good to see the sport being kept alive,Well done to the Zimbabwe team and their coach

Comment on Zimbabwe vs Bangladesh – Zim win by 130 runs by David Yates

David Yates — Sun, 07 Aug 2011 10:37:28 +0000

Thanks grate to see zim playing

Comment on Sadza Recipe | South African Mielie Pap | Nshima Zambia | Ugali by lauren

lauren — Mon, 11 Jul 2011 10:38:31 +0000

We make it at home more the crumby south african one
And we add butter and aromat and its yummy

Comment on Sadza Recipe | South African Mielie Pap | Nshima Zambia | Ugali by Walter

Walter — Sun, 19 Jun 2011 14:31:07 +0000

Hi, I think my way is easier and is enjoyed by many. I add enough maize meal (2/3 cups, salt optional, some traditionalists believe this is taboo!) to any kind of pot, cover fully with cold water, about 3 inches above the maize meal, then bring quickly to the boil, stirring frequently, until the porridge is thick enough to stay in the pot. Reduce heat, cover and simmer for 15 to 20 minutes stirring regularly. Add a bit more maize meal to thicken to preferred consistency, or just leave it to steam giving a relatively soft pap. Stir regularly. There will be a hard crust at the bottom of the pot, but this is considered to be an essential component of pap by those who invented it. Slight burning of the bottom crust adds aroma and character. The crust makes an interesting side dish served hot with butter, “maas” or sour cream. Soak the pot overnight to clean.

My way described by some as making “breakfast pap” then thickening it to become normal pap. I find the stress of adding maize meal to boiling water somewhat intimidating, requires too much attention.

If served with any chicken dish, please please find free range chicken, the mass-produced variety spoils the taste of a good sadza.

Bon Appatite