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1 Dollar 2009, Zimbabwe

in Krause book Number: 92a
Years of issue: 02.02.2009
Edition: --
Signatures: Governor: Dr. G. Gono
Serie: 2009 Serie
Specimen of: 02.02.2009
Material: Cotton fiber
Size (mm): 148 х 74
Printer: Fidelity Printers and Refinery, Msasa Industrial area, Harare

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1 Dollar 2009

Description

Watermark:

Avers:

1 Dollar 2009

balancing rocks

The 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.

bird

In lower right corner is a profile of the stone-carved 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.

The original carved birds are from the ruined city of Great Zimbabwe, which was built by ancestors of the Shona, starting in the 11th century and continuing for over 300 years. The ruins, after which modern Zimbabwe was named, cover some 1,800 acres (7.3 km²) and are the largest ancient stone construction in Zimbabwe. Among its notable elements are the soapstone bird sculptures, about 16 inches tall and standing on columns more than a yard tall, were installed on walls and monoliths of the ancient city of Great Zimbabwe. They are believed to have been a sign of the royal presence.

After the ruins of Great Zimbabwe were discovered by European colonists in the late nineteenth century, they took five of the carved birds to the Cape Colony and sold them to its leader Cecil Rhodes. A German missionary came to own the pedestal of one bird, which he sold to the Ethnological Museum in Berlin in 1907. At the independence of Zimbabwe in 1981, the South African government returned four of the statues to the country; the fifth is held at Groote Schuur, Rhodes' former home in Cape Town. In 2003, the German museum returned the portion of bird's pedestal to Zimbabwe.

On background are stylized grains and livestock (cows, pigs).

Denominations in numerals are repeated 5 times, in words lover.

Revers:

1 Dollar 2009

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)

On the background are stylized grains and livestock (cows).

Denominations in numerals are repeated 6 times.

Comments:

3 mm. iridescent stripe with repeating RBZ.