Chic African Culture Africa Factbook

Ostrich Egg Recipe From Zimbabwe

Nyimo and egg is a traditional dish from Zimbabwe that is made with boiled ostrich eggs and roasted groundnuts. 

Ostrich and chicken egg comparison
Ostrich and chicken egg comparison

In Zimbabwe, ostrich eggs are used in a dish called nyimo and egg, which is made by boiling the eggs and serving them with roasted groundnuts and a type of legume called nyimo. The legume called nyimo is traditionally served alongside this dish, but it may be difficult to find outside of Africa. If you can't find nyimo, you can substitute another type of legume, such as chickpeas or black-eyed peas.

Ostrich eggs are consumed in various parts of Africa, particularly in Southern and Eastern Africa, where ostrich farming is practiced. In some countries, ostrich eggs are considered a delicacy and are consumed as part of traditional meals or used in various recipes.

Ostrich eggs are much larger than chicken eggs, so you may need to adjust the cooking time accordingly. Also, be aware that ostrich eggs have a higher yolk-to-white ratio than chicken eggs, so they can be richer and creamier in flavor. Ostrich eggs are the largest eggs of any bird species in the world. They can weigh up to 3-4 pounds and are about 6 inches in diameter. 

The color of an ostrich egg shell can vary depending on the region where the ostriches are raised. Eggs from some regions may have a darker, more mottled appearance, while others may be a lighter, more uniform color.

Ostrich egg shells are incredibly strong and can withstand a lot of weight and pressure without breaking. In fact, they are so strong that they are sometimes used as building materials in parts of Africa.

Ostrich egg shell
Ostrich egg shell
How to crack an Ostrich egg shell.

Cracking an ostrich egg shell can be a bit different from cracking a chicken egg, due to its much larger size and thicker shell. Here are the steps to crack an ostrich egg shell:

First, use a sharp knife or cleaver to make a small hole in one end of the egg. Be careful not to make the hole too big, as you don't want to damage the yolk or egg white inside.

Once you have made a small hole, use a skewer or toothpick to enlarge the hole slightly. This will allow the air to escape as you crack the egg, making it easier to open.

Hold the egg over a bowl or container and use your hands to gently tap the egg around the circumference, making small cracks in the shell as you go.

Continue tapping the egg around the circumference until you have made a full circle. Then, use your fingers to gently pull the two halves of the shell apart.

If the egg doesn't come apart easily, you can use a butter knife or other thin tool to gently pry the two halves apart.

Once you have opened the egg, use a spoon or ladle to scoop out the yolk and egg white.

Remember to be careful when cracking an ostrich egg shell, as they are much larger and heavier than chicken eggs and can be difficult to handle. It's a good idea to wear gloves or use a towel to protect your hands while cracking the egg.

Nyimo and egg is a traditional dish from Zimbabwe
Cooking breakfast

Simple recipe for nyimo and egg.

Nyimo and egg is a traditional dish from Zimbabwe that is made with boiled ostrich eggs and roasted groundnuts. The dish is typically served as a snack or side dish and is popular in rural areas of the country.


1 ostrich eggs

1 cup roasted groundnuts (substitute chickpeas)

Salt to taste


Place the ostrich eggs in a large pot and cover with water. Bring the water to a boil and then reduce the heat to a simmer.

Allow the eggs to simmer for about 45 minutes to 1 hour, or until they are fully cooked. You can test the eggs for doneness by inserting a toothpick or skewer into the center - it should come out clean when the eggs are cooked through.

Remove the eggs from the pot and allow them to cool slightly. Then use a large knife or cleaver to crack open the shells and remove the eggs.

Cut the boiled eggs into slices or chunks and place them in a serving dish.

In a separate bowl, crush the roasted groundnuts into small pieces. Then sprinkle the groundnuts over the eggs.

Add salt to taste, and then mix the eggs and groundnuts together gently.

Did you know?

Nyimo, also known as bambara groundnut, is a type of legume that is widely grown and consumed in parts of Africa. Nyimo is a good source of protein, fiber, and various vitamins and minerals, including iron and calcium. It can be eaten fresh or dried, and is often used to make porridge, cakes, and other traditional dishes. Nyimos taste like chickpeas.

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