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Leonard Ncube
Online Reporter
AFRICA needs to come up with effective strategies to showcase the continent’s cuisine to the rest of the world.
This came out during a panel discussion on how Africa can promote gastronomy at the ongoing United Nations (UN) Tourism Regional Forum on Gastronomy Tourism for Africa in Victoria Falls.
The conference started on Friday and was officially opened by President Mnangagwa.
The First Lady, Dr Auxilia Mnangagwa was honoured at the official opening for promoting culture and culinary tourism.
Speaking in a panel discussion, Chef Mounir El Arem from Tunisia, University of Zimbabwe Vice Chancellor, Professor Paul Mapfumo and Principal Secretary in the Ministry of Tourism of Malawi, Ms Marjorie Shema concurred on the need to create content that brands African cuisine, innovation, training and working together as a continent.
They said Africans in the diaspora can be capacitated to open traditional food eateries across the world.
Prof Mapfumo said education and training are key in promoting gastronomy.
“We need to open up people’s minds. People’s identity is on food and language, so our intervention is the change of curriculum to introduce programmes that bring knowledge about gastronomy,” said Prof Mapfumo.
He said Zimbabwe’s Education 5.0 has introduced innovation, creativity and other qualities to training.
“We have been fortunate that the First Lady has changed the landscape through her Cookout Competition where people come together to learn to cook. This collaboration has contributed to the growth of tourism.
“We have a task to build identity, confidence, dignity and pride. The loss of gastronomy was through different forms of violations until people lost confidence in their own food.”
Chef Mounir said in Tunisia they have changed the cuisine curriculum from the colonial French to local dishes.
“When we talk of gastronomy, we have to bring this to all classes of people and the whole value chain. We need to capacitate all chefs to be able to tell the African gastronomy story.”
Ms Shema said there are many strategies Africa can implement to promote culinary heritage.
“We can help those in the diaspora to open restaurants in the countries they are based in and also have cultural exchanges for those in the value chain.
“We also need collaboration among Government departments in promoting gastronomy tourism because it is not a tourism issue alone, its multi-sectoral with agriculture, health and other sectors also involved.
“As Africans we are our own ambassadors to the world and we should use content creation to promote our products. We need to be intentional, benchmark and set guidelines to move forward.”
Peter Tanyanyiwa
Online Reporter