Pahari in the Shona language means “a place of pots“. In African culture pots are made out of clay and are designed to create the best flavours on the natural fire.
The owners of Pahari grew up eating various types of their African cuisine from the African pot. Some of the best recipes have disappeared with time and the skills to create them have gone with their elders. Pahari African Restaurant aims to recreate the taste as it used to be with special attention to detail.
Their African dish is based on Sadza (also known as Pap) and everything else is designed to accompany it. Sadza in Shona is created from various types of millet: chiefly maize, but rapoko (finger millet) or brown rice can supplement. Various types of relish are often served along with Sadza. This relish ranges from beef stew, ox trotters, tripe with offals, free range chicken and the popular Mopane worms mostly found in the forests of Matabeleland in Zimbabwe. Green vegetables are also a supplement in every plate, they come either fried or in peanut butter.
They believe this concept of African Traditional food must be shared among all food lovers internationally. It does not need to be a secret. So come along and experience a unique African cuisine dining experience at Pahari African Restaurant.