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5 Dollars 1983, Zimbabwe

in Krause book Number: 2с
Years of issue: 1983
Edition: --
Signatures: Governor: Mr. K. Moyana
Serie: Kombo Moyana Issue
Specimen of: 1980
Material: Cotton fiber
Size (mm): 142 х 74
Printer: Fidelity Printers and Refinery, Msasa Industrial area, Harare

* All pictures marked magnify are increased partially by magnifying glass, the remaining open in full size by clicking on the image.

** The word "Specimen" is present only on some of electronic pictures, in accordance with banknote images publication rules of appropriate banks.

5 Dollars 1983

Description

Watermark:

watermark

The Zimbabwe Bird. It is the national emblem of Zimbabwe, appearing on the national flags and coats of arms of both Zimbabwe and Rhodesia, as well as on banknotes and coins (first on Rhodesian pound and then Rhodesian dollar). It probably represents the Bateleur eagle or the African Fish Eagle.

Avers:

5 Dollars 1983

zebraThe Balancing Rocks are geomorphological features of igneous rocks found in many parts of Zimbabwe, and are particularly noteworthy in Matopos National Park and near the township of Epworth to the southeast of Harare. The formations are of natural occurrence in a perfectly balanced state without other support. Their popularity grew when the Reserve Bank of Zimbabwe featured the formations on the last series of Zimbabwean banknotes.

The Balancing Rocks have been used as a metaphorical theme to explain the importance of development coupled with preserving the fragile environment of Zimbabwe as similar to that of the Balancing Rocks found in Epworth, Matopos and in other areas.

zebraIn lower left corner is Burchell's zebra (Equus quagga burchellii).

Burchell's zebra (Equus quagga burchellii) is a southern subspecies of the plains zebra. It is named after the British explorer and naturalist William John Burchell. Common names include bontequagga, Burchell's zebra, Damara zebra, and Zululand zebra (Gray, 1824). Burchell's zebra is the only subspecies of zebra which may be legally farmed for human consumption in the UK.

Near zebra is an inscription: HARARE 1983.

Denominations in numerals are in three corners, centered in words.

Revers:

5 Dollars 1983

Fufu

Village scene. Two workers pounding in a mortar - making Fufu.

Fufu (Foo-foo, Foufou, Foutou, fu fu) is to Western and Central Africa cooking what mashed potatoes are to traditional European-American cooking. There are Fufu-like staples all over Sub-Saharan Africa: i.e., Eastern Africa's Ugali and Southern Africa's Sadza (which are usually made from ground corn (maize), though West Africans use maize to make Banku and Kenkey, and sometimes use maize to make Fufu). Fufu is a starchy accompaniment for stews or other dishes with sauce. To eat fufu: use your right hand to tear off a bite-sized piece of the fufu, shape it into a ball, make an indentation in it, and use it to scoop up the soup or stew or sauce, or whatever you're eating.

In Western Africa, Fufu is usually made from yams, sometimes combined with plantains. In Central Africa, Fufu is often made from cassava tubers, like Baton de Manioc. Other fufu-like foods, Liberia's dumboy for example, are made from cassava flour. Fufu can also be made from semolina, rice, or even instant potato flakes or Bisquick. All over Africa, making fufu involves boiling, pounding, and vigorous stirring until the fufu is thick and smooth.

What you need:

two to four pounds of yams (use large, white or yellow yams; not sweet potatoes, not "Louisiana yams"); or equal parts yams and plantain bananas

one teaspoon butter (optional).

What you do:

Place yams in large pot and cover with cold water. Bring to a boil and cook until the yams are soft (maybe half an hour). Remove pot from heat and cool yams with running water. Drain. Remove peels from yams. Add butter. Put yams in a bowl (or back in the empty pot) and mash with a potato masher, then beat and stir with a wooden spoon until completely smooth. This might take two people: one to hold the bowl and the other to stir.

Shape the fufu into balls and serve immediately with meat stew or any dish with a sauce or gravy. To eat it, tear off a small handful with your fingers and use it to scoop up your meat and sauce. (congocookbook)

Denominations in numerals are in three corners.

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