TeamFuloZim/Global

‼️Official Announcement: Ambassador Cookoff Challenge 2026 Postponed‼️ A new date will be announced in due course. @AusEmbZim @NLinZimbabwe @UKinZimbabwe @FranceZimbabwe @CanEmbZimbabwe @WFP_Zimbabwe @PaulBBarets @berna_kasnakli @PeteVowles @MVerwijk @matthijse1983 @AristildeCanada @ChineseZimbabwe @EoJZimbabwe @USEmbZim @MYEmbassyHarare

Who’s coming ???? @BeeNubian @TeamFuloZim @stekaje @Marcie4LOC

#PiePatrol Pies by Jacqueline “Jax” Nettleton. #KingsTasteTests Review. Following my recent #PiePatrol adventures in @CityofBulawayo with Oriental Pies and Surrey Pies of Marondera, I received an invitation via Messenger from Jax Nettleton to give her pies a #KingsTasteTest . An offer I could not refuse, provided I paid for them myself to keep the integrity of the review intact. At US$10 for 4 pies, I thought that was fair value, so I ordered 8 for $20 while visiting my sister in Borrowdale, Harare for a long overdue family get-together. The pies arrived piping hot . Unfortunately, during the festivities, relatives moved like seasoned midnight raiders and cleaned out the kitchen before I even got a look in 😅. So three days later I placed another order, this time making sure the delivery came straight to my base. No distractions and pie thieves. I sampled the chicken pie, steak pie and steak & kidney pie while the rest went to the family panel for additional opinions. Before getting into the review itself, credit where it’s due. Jax was professional throughout, communicated clearly, delivered exactly when promised and handled the process properly from start to finish. You can tell there’s pride behind the business. And the name “Soul Flavours” immediately raises expectations because soul food should comfort you, warm you up and announce itself before the first bite through aroma and flavour. The chicken pie first. I’m generally not the biggest chicken pie fan because they tend to have a short shelf life and can become unpleasant quickly, but these arrived fresh and hot so I took the plunge. The filling was generous. No scavenger hunt for chicken here. Bite-sized chunks packed into the pie, which was appreciated. But the salt level… hayibo 😅 The first bite had me reaching for an ice-cold Coke immediately. And this is coming from somebody who shamelessly salts almost everything, including oranges and magaka (horned cucumbers) . So if I’m saying it was salty, then the sodium department definitely clocked overtime. The chicken itself was tender, but outside of the salt, the flavour profile felt muted. It needed herbs, pepper, warmth… something to lift it. The pastry also needed work for my liking. I wanted more colour, more crispness, more flake and more crunch. A good pie should leave forensic evidence on your shirt after every bite 😆 These leaned more toward soft and doughy than buttery and flaky. For me, the chicken pie gets a 3/10. Now onto the steak pie and the steak & kidney pie. These may be slightly smaller than the ##OrientalPies and ##SurreyPies, but they are packed with meat. No air-filled economic sabotage here. The beef was tender in both pies and the steak & kidney filling especially had a richer, fuller character which made it the stronger of the three. That said, both fillings still needed a bit more life. Not necessarily heat, because these were not pepper steak pies, but depth. A touch more seasoning, a richer gravy, maybe a stronger savoury finish to give the fillings that “just one more bite” effect. As the bites went on, both pies became slightly dry and that’s where a bit more gravy or "moisture" would help massively. The pastry issue remained the same across the range for me. Slightly under-browned, lacking that airy flake and buttery crispness that turns a decent pie into a dangerous addiction Scores: Chicken Pie , 3/10 Steak Pie ,5/10 Steak & Kidney Pie ,6.5/10 Now before people sharpen knives in the comments 😅 this is not a hit piece on a small business. In fact, I respect Jax even more for inviting honest criticism instead of fishing only for praise. That takes confidence. The foundation is there. Good meat portions, professionalism, consistency in delivery and obvious effort. A few tweaks to seasoning, moisture and pastry texture and these pies could move into very dangerous territory. Support small businesses. But also give them honest feedback that helps them grow.

@Vie_matongo @52 Happy birthday,our Chef.

Cheers to wrinkles, wisdom, and a little bit of stubborn glow✨ It’s my birthday, a little prayer will suffice. Chef Vie @52

Rate this Thursday dinner @TeamFuloZim

Rate this dish @TeamFuloZim Sadza / Isitshwala Egusi Soup

They have made a discovery! @TeamFuloZim ssshhhh!

Rate this Thursday dinner @TeamFuloZim Sadza / Isitshwala Chicken Beans Veggies

There is something not quite right about this combo. Spinach in peanut butter does not belong on the same plate as tripe/guru. You seem to be “saladising” a traditional dish ,the flavours will definitely clash! I am not saying anything about dem mopani worms,overrated and tasteless. I say! 3/10 @TeamFuloZim

Hey leadership of @TeamFuloZim its @MaponderaFA's birthday one consistent member though a struggling chef 😅 wishing him many happy returns 😊

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Dinner. Yearly GP appointment results are back. 😅 Garden of Eden fest. Leek and green beans rice, Green Salad, Broccoli & left over mince meat. @TeamFuloZim

#dandarostreets One word for this man...🙌🏿💯✔️ Follow Our WhatsApp Channel: whatsapp.com/channel/0029Va…

Friday night cookiologies. Chicken liver, carrots, kale, beef sausage, rice, tomato, onion and garlic plus oregano spices. Bvuteki plus a pinch of salt. I hope since @KingJayZim cheya is somehow off from his mandate I will have fair ratings 🐀. @TeamFuloZim

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Bang bang boneless chicken thighs served with potato gratin and spinach salad. Where is Chef TK? @TeamFuloZim

Bang Bang Boneless Chicken Thighs Creamy, spicy, oven-baked perfection with a smoky base and a bold finish Ingredients Chicken * 6 boneless chicken thighs * 2 teaspoons onion powder * 1 teaspoon garlic powder * 2 teaspoons smoked paprika * 2 tablespoons olive oil * Salt (to taste) Bang Bang Sauce * 3 tablespoons mayonnaise * 2 tablespoons sweet chili sauce * 1 tablespoon Sriracha (adjust to taste) Finishing * Garlic salt (light sprinkle) Method 1. Season & Marinate In a bowl, combine the chicken thighs with onion powder, garlic powder, smoked paprika, olive oil, and salt. Massage the seasoning thoroughly into the chicken to ensure every piece is well coated. Let the chicken rest and marinate for 20 minutes to absorb the flavors. 2. Bake the Chicken Preheat your oven to 375°F (190°C). Line a baking tray with foil and arrange the chicken thighs evenly. Bake for 30 minutes until the chicken is cooked through and starting to brown. 3. Prepare the Sauce While the chicken bakes, mix in a bowl: * Mayonnaise * Sweet chili sauce * Sriracha Stir until smooth and creamy. Taste and adjust spice level if needed. 4. Sauce & Finish Baking After the initial 30 minutes: * Remove the chicken from the oven * Spoon about 2 teaspoons of sauce onto each piece * Use a brush (or back of a spoon) to spread evenly Return to the oven and bake for an additional 10–15 minutes, until the sauce is slightly caramelized and glossy. 5. Final Touch Remove from the oven and finish with a light sprinkle of garlic salt. Serving Ideas * Serve with steamed rice or buttery mashed potatoes * Add a crisp slaw for contrast * Or tuck into wraps for a street-food style meal

Asambeni!

The King Is Around @TeamFuloZim

Appeal. Lost my wallet containing Zimbabwe ID, UK Driver's license, Bank cards , Santander,Revolut, Starling on Friday evening. I probably dropped it on Hardy Close Vainona, Harare when I jumped out of tgd car to take over the driver's seat after the journey from Njanja Please DM if found . Joseph Hussein is the name on the Zim ID and UK DL. Thank you.