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 
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.
Description
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:
Balancing rocks are geomorphic features of igneous rocks in many parts of Zimbabwe. Formations are a natural occurrence in a perfectly balanced state without the support of other means. Their popularity increased when the Reserve Bank of Zimbabwe depicted them on banknotes.
The Chiremba Balancing Rocks, in Epworth Township, have been used as a metaphorical theme to explain the importance of development combined with preserving Zimbabwe's fragile environment, both in Epworth and elsewhere.
Epworth is one of the largest cities in Zimbabwe, located in the center-northeastern part of the country. It stretches beyond the southeastern outskirts of the city of Harare, and is considered a "hostel" for the main city of the country. Epworth has a fairly high population density, and the city is crossed by important highways and railways that lead to Mozambique - to the coast of the Indian Ocean. Harare International Airport is located southwest of Epworth.
Epworth was founded in the 90s of the XIX century by the missionaries of the Methodist Church. A group of missionaries came to this area of Africa to bring the Word of God to the natives, and the influence of the Methodist community remained very strong even after a hundred years. Now the suburb of the capital is surrounded by numerous suburbs - small villages and agricultural land.
In 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:
Village scene. Two workers pounding in a mortar - making Sadza.
Sadza in Shona (isitshwala in isiNdebele, or pap, vuswa or bogobe in South Africa, or nsima in the Chichewa language, or Ugali in Kenya) or phaletšhe in Botswana, is a cooked maize meal that is the staple food in Zimbabwe and other parts of Southern Africa.
Sadza is made with finely ground dry maize/corn maize (Mealie-Meal). This maize meal is referred to as hupfu in Shona or impuphu in Ndebele. Despite the fact that maize is an imported food crop to Zimbabwe (c. 1890), it has become the chief source of carbohydrate and the most popular meal for indigenous people. Locals either purchase the mealie meal in retail outlets or produce it in a grinding mill from their maize.
Zimbabweans prefer white maize meal. However, during times of famine or hardship, they resorted to eating yellow maize meal, which is sometimes called "Kenya," because it was once imported from that nation. Before the introduction of maize, sadza was made from zviyo finger millet.
Sadza is typically served on individual plates, but traditionally sadza was eaten from a communal bowl, a tradition that is still maintained by some families mainly in the rural areas. It is generally eaten with the right hand without the aid of cutlery; often rolled into a ball before being dipped into a variety of condiments such as sauce/gravy, sour milk, or stewed vegetables.
Notable foods eaten with sadza include:
Meat is known as nyama in Shona.
Red meat – includes beef, mutton, goat (mbudzi ın Shona), and game meat
Cow hoof – amanqgina, mazondo
Oxtail
Other food stuff include intestine (tripe), offal, ezangaphakathi (includes amathumbu, amaphaphu, isibindi, utwane, ulusu, umbendeni; in Ndebele known as matumbu), sun-dried vegetables known as uMfushwa/Mufushawa, and many more
White meat – includes huku or inkukhu - chicken meat, hove - Fish
Fish (inhlanzi in Ndebele), including the small dried fish Kapenta
Mopane worms / madora / amacimbi – edible moth caterpillar
Spring greens – known as imibhida in the Ndebele Language, muriwo in the Shona Language
Sugar Beans – known as indumba in Ndebele, nyemba Shona
Cabbage
Derere Delele – okra
Cleome gynandra (ulude in Ndebele) / nyevhe in Shona
Pumpkin – leaves known as Muboora in shona or ibhokola in Ndebele
Soured milk natural yogurt (known as amasi in Ndebele or Nguni languages in South Africa, mukaka wakakora in Shona, or lacto
Soya Chunks
Soups and stews
Sadza and ox bone
Denominations in numerals are in three corners.
Comments:
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