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Chef surprises Zimbabwean friend with food from his homeland—and ends up in tears

“This is why I cook.”

Credit: TikTok @wan.maus

The power of food and sharing cultures.

Has food ever transported you back to your childhood? Perhaps an oatmeal chocolate chip cookie that tastes just like your grandmother's, or soup at a restaurant that takes you back to those moments when you were sick and your mom fed you by the spoonful. (Or, this scene from Ratatouille.) That's exactly what happened when Papua New Guinean chef Wan Maus surprised his friend James with a home-cooked meal. But this wasn't just any meal—it was a Zimbabwean feast, with dishes that hailed from James' home country.

What began as a simple gesture of friendship became something far more profound. This moment—two men embracing through tears, grateful for each other—perfectly captures how food can bridge cultures, remind us of our heritage, and connect us in a uniquely human way.


 
 @wan.maus I surprised my Zimbabwean born friend to some traditional ZAE recipes. What a treat to cook and share! God is good.#pngtiktok🇵🇬 #cookingtiktok #zimbabweantiktok #zimbabwetiktok🇿🇼🇿🇼🇿🇼🇿🇼 #foodietiktok #maize ♬ original sound - wan maus 
 
 

The video, shared to TikTok, begins with a sentence: “This is why I cook.” James is sitting at the dining room table, chatting away as if it were any other day. He shares a quick anecdote about Australia before a steaming hot bowl of sadza—a maize-based staple at the heart of Zimbabwean cuisine—hits the table. What unfolds is pure magic.

“Oh my god, you are joking,” he exclaims, followed by an admission from the heart: “Do you know when I last ate that? I was twelve years old. That's nuts,” he laughs, never for a second taking his eyes off the sadza.

More dishes appear, and James's emotions grow stronger and stronger. It's clear that, for him, this is more than just sustenance—cooking food from his home country, Zimbabwe, is like telling someone you love them. At times, he's speechless; when the hifiridzi, or beef and spinach stew, arrives, James begins clapping above his head and excitedly taking photos. But it's the okra that breaks him. The final dish to appear, its mere sight triggers an even deeper laugh—one that slowly morphs into what is also a sob.

“Down memory lane,” he says wistfully. Then, “Oh, brother,” as he turns to hug his friend very, very tightly.


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The raw, emotional depth this video displays has resonated with 3.5 million viewers. Celebrity chef Gordon Ramsay wrote, “This is incredible. Well done !”

Another person commented, “We need more examples of male friendship like this. If men felt consistently comfortable to connect this deeply with each other, the world would be a better place.”

“It’s not just about the food,” another person wrote. “It’s the feeling of being home and having someone care about you like that.”


 screenshot, tiktok. chef, gordon ramsay So good, even Ramsay had to give him props. Credit: TikTok @wan.maus

 

Dishes that tell a story

 

Sadza, the heart of Zimbabwe.

 

Sadza is the cornerstone of Zimbabwe's culinary identity. Made by adding water to finely ground white maize (corn), it creates a smooth, firm porridge that serves as both food and utensil—as it's traditionally eaten with hands. “People eat sadza every day, often twice daily, making it more than food,” explains website, The Goldmidi. “It represents Zimbabwe's culture and heritage.”


Hifiridzi, community on a plate.

 

Named after Highfield, a neighborhood in the country's capital, Harare, hifiridzi is all about resourcefulness and vibrant community spirit that defines Zimbabwean cooking and way of life. It's a hearty dish of beef short ribs slow-cooked with leafy greens, onions, garlic, and tomatoes. Made with vegetables often picked from the cook's own garden, hifiridzi embodies the essence of “community-based cooking”—where preparing and sharing meals strengthens the bonds between people.


Okra, the binding force.

 

Locally known as “derere,” okra is a popular vegetable in Zimbabwean cooking, where you'll find it in stews combined with tomatoes, onions, ground nuts, and peanut butter. Thanks to its unique consistency, okra's texture helps thicken stews and bind ingredients together, mirroring the way it brings people together, too.


The beauty of Wan Maus's video lies not in his technique or culinary prowess, but in this simple act of kindness that reminds us how food serves as a universal language of love. Or, as one food writer puts it:

“Food is colorful. It is flavorful. It nourishes and promotes health. But more than all of that, it unites. It heals… Food is as much a form of expression as laughter or music. It is integral to humanity, and something that certainly holds a special place in my heart.”


via GIPHY

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Health

Egg prices are at record highs. Here are some egg substitutes that actually work.

Time to tap our vegan friends for some tips to save our grocery bills.

Photo credit: Canva

Eggs have become cost prohibitive.

It's been a rough year for egg lovers and bakers alike, as the end of 2024 and beginning of 2025 have not been kind to our pocketbooks. The price of eggs has always fluctuated, but rarely this much. Thanks in part to the highly infectious H5N1 bird flu wiping out entire flocks of hens, the average retail cost of a dozen eggs was $5.29 in mid-January 2025 compared to $3.50 in February of 2024, according to data from the NIQ consumer research group. Skyrocketing egg prices have even caused Waffle House, a breakfast staple across the American South, to raise their prices by 50 cents per egg.

With no end to rising egg prices in sight, people are looking for alternatives to the kitchen staple, and who better to tap than our vegan and plant-based friends who have mastered the art of egg-free cooking? While it's hard to replace an over-easy or poached egg experience if that's your thing, there are ways to swap out eggs in baking without sacrificing taste or texture, and there are even ways to recreate scrambled eggs with just a few key ingredients.

Upworthy asked nutritionist and plant-based food blogger Rae Aflatooni from Raepublic to share some cost-wise tips for substituting eggs in cooking in baking.

Egg-free substitute for scrambled eggs

Let's start with the toughest thing to substitute—just straight-up cooked eggs. Rae explains how a tofu scramble recipe mimics the look and taste of eggs, as long as you have the right spices.

"Turmeric gives these plant-based scrambles their color," she says. "It's really for aesthetics, so you can 100% skip this ingredient to save money." And the key to getting a real egg-like flavor? Black salt (kala namik), as it contains sulfur compounds.

"If you are making the switch from chicken eggs to an alternative option for the long term, and you like the taste of traditional eggs, then investing in black salt makes sense," Rae says. "This will get you as close in taste as possible."

If you can't stand tofu or don't eat soy, Rae recommends a chickpea scramble as well.

But what about alternatives to eggs in baked goods? Here's what works best for cooking and baking.

Alternatives to eggs in cooked and baked goods

Eggs act as a binder, adding moisture and structure to baked goods. Rae shared with us her favorite egg substitutes for cooking and baking, as well as a cost breakdown per "egg," based on current prices at Safeway. The average single egg costs $0.44 as of mid-January, and likely much more if you're buying cage-free or organic eggs, so compare accordingly.

Flax Egg

(Best in brownies, cookies, pancakes, pies, and muffins.)

One egg = 1 Tbsp flaxseed meal (aka ground flaxseed) and 3 Tbsp water. Whisk together, then let sit for 3-5 minutes. 

Cost: Around $0.14 cents

Chia Egg

(Best in muffins, brownies, and quick breads.)

One egg = 1 Tbsp chia seeds and 3 Tbsp water. Mix and let sit for 5-10 minutes.

Cost: Around $0.28

Other egg substitutes for muffins, quick breads, and pancakes

Substitute any of the following in muffins, quick breads and pancakes:

One egg = 1/4 cup of mashed banana, which is about 1/2 a banana (Cost: $0.12 cents)

One egg = 1/4 cup applesauce (Cost: $0.33 cents)

Egg substitute for cakes

This one works well in cakes, but can also be used in muffins, quick breads, and pancakes.

One egg = 3 Tbsp aquafaba (the liquid from a can of garbanzo beans, aka chickpeas)

(Cost varies on this one, but considering most people just drain and toss the aquafaba from a can of beans anyway, this could be seen as basically costing nothing.)

For cheesecakes, pies and custards

One egg = 1/4 cup of silken tofu

Cost: Around $.75

(This is the only baking substitute that tends to be more expensive than eggs at current prices.)

Rae also shared some egg substitutes for pumpkin pie, which includes various starches and cashew cream in addition to the alternatives above.

What about ready-made egg substitutes?

For a quick and easy store-bought egg substitute, Rae recommends Bob's Red Mill Egg Replacer. "When it comes to a premade, ready-to-use egg replacement, this is the most cost-effective option," she says. "When it comes to other premade options, they're going to be more expensive than just buying traditional eggs. This one 12 oz bag of egg replacer equates to roughly 24 eggs for $6.49, which is about $.27 per egg."

Hopefully egg prices will start to come down sometime this year, but unless or until they do, it might be financially wise to replace eggs at least in some baked goods if nothing else. Vegan recipes have come a long way over the years, and maybe now is a prime opportunity to experiment with some plant-based cooking and baking.

Find plant-based recipes and more at raepublic.com and follow Rae on Facebook, Instagram, Pinterest, TikTok, and YouTube.

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Joy

70s and 80s kids are losing it at this confusing 'metal in microwave' warning sticker

We were lied to.

Photo credit: Canva

We were told this was an absolute no-no.

If you grew up in the 70s or 80s, there was one rule:

No metal in the microwave!

None. Nada. Don't do it, ever, under any conditions. If you put metal in the microwave, it would spark and explode. That was how science worked back then.

So you can imagine the surprise that Gen Xers and millennials who might have been browsing Reddit this week are feeling.

A Reddit user recently shared a confusing warning label on their microwave, seemingly encouraging them to leave a (presumably) metal spoon in any liquids while heating.

The illustrated sticker shows two cups of liquid. The plain cup — with only liquid inside — has an X crossing it out, as if to indicate you're not supposed to microwave a plain container of liquid. The allowed version, confusingly, has a spoon sticking out of it as the liquid bubbles! Last time I checked, most spoons are metal.

So what exactly is going on here?

Is the microwave manufacturer actually... encouraging us to microwave metal?

Some users were baffled and began questioning their entire existence:

"We grew up in the 70s being told to never put metal in a microwave. Hard to learn that," wrote u/dustin91.

"Growing up in the '70s, we were drilled to never put metal in the microwave. It's tough to shake that mindset," said u/GoodnessEmma_.

In fact, the OP was not the first person to be confused by this sticker on their microwave. Posts just like this one are surprisingly common.

Luckily, there's a simple explanation for this counterintuitive sticker: Sometimes, under certain circumstances, putting metal in the microwave is perfectly OK.

But before you go microwaving your whole silverware drawer, let's hear out the scientific explanation.

"[The] electromagnetic activity [in a microwave] can do a number on metal. The oscillation of the microwaves can produce a concentrated electric field at corners or an edge of a metallic object, ionizing the surrounding air," which creates popping, sparking, and arcs of electricity. That's according to a post on MIT's "Ask an Engineer."

However, when a metal object in the microwave is thick and or smooth, with no sharp edges, there's little risk of a fire breaking out.

A YouTuber named ElectroBOOM actually (and bravely) tested different metals in the microwave.

Smooth, thick metals (like spoons) did fine, even when he used two spoons close together or touching. Things with sharp edges (thin strips of foil, a fork) did not, and sparked or caught fire quickly.

It makes sense the more you think about it.

A lot of foods (like Hot Pockets) come with a metal or foil-lined tray to encourage heating. Your microwave may even have a metal shelf inside!

The confounding sticker suggests leaving a spoon in any liquids to prevent superheating — which can cause scalding hot water or other liquids to explode.

In some cases, microwaving a liquid can cause it to heat beyond its boiling point — without actually boiling. (This is especially likely if you were to heat a liquid without any "impurities," like distilled water.) When superheated liquid is disturbed (by sticking a spoon in, adding a sugar cube, or just sloshing it around) it can explode and scald you.

Mythbusters tested this scary idea many years ago — and confirmed that it can happen!

Leaving a spoon in the water creates "nucleation points," or opportunities for bubbles to form, rise to the surface, and release heat — which is how normal boiling is supposed to work.

It doesn't HAVE to be a metal spoon, of course. A wooden spoon or chopstick will have the same effect.

So now we know that some metal in the microwave is OK. But there are enough caveats that you really ought to know what you're doing before you try it.

Having done the research, I can see now why our parents and teachers figured it was just safer to tell us to never put any metal in the microwave under any circumstance.

We believed a lot of stuff we were told as kids in the 70s, 80s, and 90s. Black belts in karate had to register their hands with the police as deadly weapons. People put razor blades in Halloween candy and apples all the time. We were very likely to encounter quicksand at some point. Acid rain would kill you. Fruit could grow in your stomach if you swallowed seeds. Alligators lived in the sewers.

Frankly, "never microwave any metal" was the least crazy thing we were told back then. The truth is a little more complicated, but it kept us safe at the time, right?

food
Pop Culture

8 wildly popular dishes from the past that have all but disappeared from restaurant menus

Let's bring some of these babies back!

Photo credit: Canva

These dishes used to be standard menu items.

Trends in food come and go, just as they do in fashion and music and home decor, and when dishes slip out of popularity they fade from view. People might make their oldie-but-goodie recipes at home, but we don't see menus-of-old in restaurants and cookbooks are always being updated with new trends. It's usually not until someone mentions a once-popular dish from decades ago that we say, "Oh yeah, what ever happened to that?"

For instance, if you're Gen X or older, you may remember French and Thousand Island dressings being offered as standard choices when you ordered a salad. Today, you'd be hard-pressed to find a restaurant that serves those dressings at all. Changes in nutrition research and health awareness affect these trends, as do pop culture and marketing pushes from various food industries. But sometimes foods just fade in popularity for no obvious reason.

Someone on Reddit asked people to share "a dish that was extremely popular or trendy on restaurant menus but then virtually disappeared," and it's a mouth-watering trip down nostalgia lane. Some of the dishes people named haven't entirely "disappeared" but they definitely aren't as ubiquitous as they once were on restaurant menus.

Which of these babies should we bring back?

Beef stroganoff

beef stroganoffBeef stroganoff is a classic.Photo credit: Canva

It's a classic. Beef? Good. Mushrooms? Good. Pasta? Good. What's not to love about a dish of beef stroganoff on a cold winter's night? That's right. Nothing.

"Nobody serves beef stroganoff anymore."

"I was just in South America, it’s everywhere there, especially in Brazil. There are even stroganoff restaurants in the food courts at the mall."

"There’s a Russian restaurant near me that does it, but they only do it if you schedule it and have a party of 8 or more."

Blackened (and Cajun) everything


blackened chicken and salmonMmmmm, charcoal.Photo credit: Canva

Yes, we really did burn meat to a crisp all over the country for a while there. Blackened chicken, blackened salmon, blackened shrimp—and throw a little kick in there to make it "Cajun." Nothing like some added carcinogens to really whet the appetite, am I right? (Though the Cajun part was pretty darn good.)

"I credit the original cajun gourmet, Justin Wilson for this. Late 80s/early 90s when more & more people were getting cable TV, he had a few different shows that reached coast to coast. Maybe not iconic, but he was pretty popular and inspired people to have a taste of the culture & cuisine he fondly promoted."

"Add a little... on-YAWN!"

"I gar-on-TEE!"

Pineapple upside-down cake

pineapple upside down cakePineapple upside down cake is soooo good when done well.Photo credit: Canva

Hello, sunshine! Sweet, sticky, yummy and pretty to boot. This is one that you really can't judge til you try. So much better than it sounds.

"In 6th grade home EC we made pineapple upside down cake. With jiffy cake mix and canned pineapple and even the v maraschino cherries. I made that on the regular though the 80s and 90s."

"Oh man, thanks for reminding me of this. I think I’m going to make one today. I made them all the time as a kid in the 70s and a young adult in the 80s. I haven’t had one in years!!"

"It's in my regular dessert rotation. I get requests from family, friends and colleagues for pineapple upside-down cake."

Potato skins

potato skinsTater skins. Yum.Photo credit: Canva

These were all the rage for a bit there. They can still be found sometimes, but potato skins—and baked potato bars—are not nearly as popular as they used to be. Potatoes have gone through the ringer many times when it comes to healthy vs. unhealthy, but few people would argue that they're not delicious when topped with some cheese and bacon.

"Potato skins were pretty big in the 80s."

"That's because they had baked potato appeal; 'cause they're made with potatoes and skins that are real!"

Try to eat a baked potato and you'll be stuffed by the end. i bet that's why they're rarely found on menus anymore."

Salad bars

salad barAnybody miss salad bars?Photo credit: Canva

Ah, the salad bar. The pandemic really messed with this one. They used to be found in most grocery stores, and then pre-COVID there was a big boom of restaurants that were just enormous salad bars. Yet another thing the 'rona stole from us.

"Salad bars. In the 80s every restaurant had one, even some fast food burger places like Wendy’s."

"I love salad bars. I remember the Soup n' Salad chain. That was good."

"Salad bars were all the craze. Nice restaurants to Wendy’s. Salad bars everywhere!"

Quiche

quicheSheesh, quiche was popular.Photo credit: Canva

Ah, the French egg pie we all knew and loved. Maybe we still do, and maybe we make them at home, but quiches aren't the staple menu item at restaurants that they used to be.

"Quiche. Back in the 80’s."

"Quiche, In the late 70s and the 80s. Every fern bar restaurant like TGI Fridays featured quiche, and people were cooking quiche. The popularity of quiche even inspired the title of the book Real Men Don’t Eat Quiche. That book inspired the humorous meme of "Real Men Don’t (fill in the blank).'"

"I still make quiche once in awhile. It's ridiculously easy."

Sun-dried tomatoes and pesto

pesto pasta with sun dried tomatoesIs there anything more 90s than a sun-dried tomato and pesto pasta?Photo credit: Canva

Right around the time when we were all sudden super into Gregorian chants for like a year, sun-dried tomatoes were being put into everything. Pesto, too. Roasted peppers, too. It's like our collective inner Italian came out with flags a-flying.

"I can’t think of a specific dish but there was a period in the 90s when pesto was EVERYWHERE and so were roasted red peppers."

"Sun dried tomatoes were freaking EVERYWHERE for a while there."

"They even had sun dried tomatoes flavored potato chips."

Fondue

fondue potFondue was all the rage in the 60s and 70s.Photo credit: Canva

There are fewer foods more fun than fondue, but you just don't see it much anymore—with one notable exception. The Melting Pot is an all-fondue restaurant chain, so fondue-lovers do have a place to go if they want to dip all the things in melted cheese (and then in chocolate for dessert).

"My mom told me about how after the 70’s she’s fine not touching fondue ever again. Everyone got a fondue pot for their wedding which they used precisely twice before it found its way into storage."

"People are talking about fondue in the '80s and '90s, but it got really popular in the 1960s. My family got a fondue pot then even tho we weren't very trendy food-wise. But being able to cook beef and melt cheese in it ticked all of my dad's boxes!"

"Hot pot is the new fondue."

What else should be added to this list?

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