Kamfinsa, Greendale · Harare, Zimbabwe
Twelve years of feeding families in Greendale. Every pizza and every bird starts with produce we can trace back to a farm we can name.
We do two things and we do them properly. A wood-baked stone-floor pizza oven at 340 °C on one side, a real charcoal flame grill on the other. Nothing gets microwaved. Nothing gets deep fried.
01. On the stone
Dough proofed for 48 hours. Sourdough starter kept alive since 2013. Cooked on a real stone floor, never on a tray.
A thin crust that snaps at the edge and pulls at the middle. If you can fold a slice cleanly, we did our job.
Farai, head pizzaiolo since 2019
02. Over the fire
Free-range birds from Mount Hampden, dry-brined overnight, marinated in our house peri-peri for another twenty-four hours, then grilled skin-side down over open charcoal.
Char on the outside, running juice on the inside. If the bird is dry, send it back and the next one is on us.
Kudzai, pit master since 2015
The regulars have been ordering these since our first year. Priced in US dollars, RTGS accepted at the daily interbank rate. Drag across to browse the full spread.
San Marzano tomato, buffalo mozzarella from Chinhoyi, basil cut this morning, cold-pressed olive oil.
Slow-roasted red peppers, sweetcorn from Mazowe, wild rocket, aged cheddar from Nyanga, cracked black pepper.
Chilli-marinated chicken breast, red onion, house peri-peri, coriander, mozzarella, tomato base. Served with cooling yoghurt.
Half a peri-peri chicken, wood-charred skin. Choose two: hand-cut chips, coleslaw, mealie meal, or garden greens.
Two whole flame-grilled birds, garlic pita, chunky chips, house slaw, jug of peri sauce, tomato-and-cucumber salad.
Chargrilled chicken strips, baby leaves from Ruwa, cherry tomatoes, avocado, feta, sourdough croutons, lemon-thyme dressing.
"Local ingredients" is a phrase that gets thrown around. Here are the actual farms our food travels from, how far they are, and what they send us on which morning of the week.
Six farms. All inside a two-hour drive. Every one we visit at least twice a year.
Everything you see on the platter, apart from the flour and the olive oil, starts within Mashonaland. When the tomatoes are out of season, that pizza is off the menu. We would rather short the list than fake it.
Tomatoes, sweetcorn, red onions. Delivered Tues & Fri.
Free-range birds and eggs. Same-morning delivery Mon, Wed, Sat.
Aged cheddar and creamery butter. Weekly Thursday run.
Rocket, baby leaves, coriander, chillies. Delivered daily.
Fresh mozzarella pulled the day before. Wednesday, always.
Sorghum for the crackers, mealie meal for the sides.
Pickup takes about twenty minutes from the moment you hit confirm. Delivery is us on our own scooters, no third-party apps, no cold food.
Browse the full menu. Build your order. See it costed in USD as you go.
Card, EcoCash, ZIPIT, or cash on collection. All secure, all local.
Pick up in-store in about twenty minutes, or wait for the scooter. Live tracking either way.
Our loyalty card is a real card, not an app. Every USD 10 you spend earns a physical sticker. Fill the sheet and the next medium pizza is on the house.
No sign-up form, no data harvest, no expiry date. Ask for your card on your next visit and we start you off with one sticker on the house.
The rules are on the back of every card. If you lose the card, we keep a paper log at the till with your name against it.
Read the full rulesBirthdays, weddings, work lunches, funerals. If you can count the heads, we can quote the food. Book two weeks ahead for the big ones.
Our sharing platters are built for people who want to sit down and talk, not stand up and serve. The kitchen does the plating. You bring the table.
Nothing is more Zimbabwean than word of mouth. A dozen years of it has kept the lights on. Here is some of it, in the original.
"The Peri-Peri Fire pizza is the single reason I still live in Greendale. Not exaggerating."
"Ordered a Long-Table Platter for our office. Arrived hot, sealed, on time, one delivery, one receipt. Every crumb went."
"My kids ask for Pogo's chicken by name. They are seven and nine and they think the sticker card is the greatest game ever invented."
Kamfinsa Shopping Centre, on the Greendale strip. Ten minutes from Highlands, twelve from Chisipite, easy parking after 6pm.