Online ReporterConrad Mupesa
Mashonaland West Bureau
A SPIRIT of inclusivity, culture and culinary excellence lit up Kadoma yesterday as this year’s Amai’s Cookout Competition brought together contestants from across Mashonaland West Province, with people living with disabilities taking centre stage in a celebration of Zimbabwean heritage and gastronomy.
Mr Peter Paradza, a person living with a disability, emerged as the provincial winner in the People Living with Disabilities (PLWD) category during the colourful event, which attracted 42 contestants drawn from the province’s seven districts.
Of the participants, 10 were people living with disabilities, while the competition also featured professional chefs, students and community representatives, with each category producing its own winners.
The event was officiated by Tourism and Hospitality Industry Minister Barbara Rwodzi and Mashonaland West Minister of State for Provincial Affairs and Devolution Marian Chombo.
The competition sought to promote culinary skills, cultural diversity and inclusivity, while providing a platform for participants to showcase both traditional and modern cooking techniques using indigenous ingredients.
Winners from the provincial competitions will proceed to the national gastronomy cookout finals scheduled for later this month in Kwekwe.
Speaking after his victory, Mr Paradza expressed gratitude for the initiative, saying it had empowered people living with disabilities and given them recognition in society.
“I am humbled that Amai’s Cookout Competition has opened doors for people living with disabilities. This resonates with President Mnangagwa’s mantra of leaving no place and no person behind,” he said.
“This programme is also important at a time when Zimbabwe is recording increasing cases of disabilities linked to diabetes and hypertension. We believe promoting healthy traditional foods can help reduce such cases.”
Ms Marvellous Mazhinji and Ms Lucia Toro finished third and second, respectively, in the PLWD category.
Other contestants also praised First Lady Amai Auxillia Mnangagwa for spearheading an initiative they said was not only improving livelihoods, but also encouraging healthier eating habits.
Mr Kephas Chisango of Makonde, who came second in the community category, said the competition had changed perceptions around gastronomy and traditional cuisine.
“This is a sign that there is no industry that cannot make one financially stable. Through Amai’s Cookout, we are beginning to realise that gastronomy can create sustainable livelihoods,” he said.
He urged communities to tap into opportunities within the growing gastronomy tourism sector.
Ms Anesu Mutisi of Hurungwe echoed similar sentiments, saying the event had reignited pride in Zimbabwean traditional dishes.
“This competition has made us realise how important our traditional food is. We should be proud of our heritage and preserve it,” she said.
In the student category, Tinotenda Mushaninga scooped first prize, while Tatenda Chatikobo and Caroline Mupozvori secured second and third positions, respectively.
Minister Rwodzi commended participants for demonstrating innovation rooted in indigenous knowledge systems.
Contestants prepared a wide range of dishes and beverages, from traditional delicacies to modern products such as cakes and yoghurt made using local ingredients.
“People are identified by their culture, language, dress, and food. We are grateful to the First Lady for taking us back to our roots and encouraging Zimbabweans to appreciate their cuisine,” she said.
Minister Rwodzi noted that traditional foods offered solutions to many health challenges, including cancer, hypertension and diabetes.
“Let us encourage our families to embrace traditional foods because of their immense health benefits,” she said.
She revealed that Zimbabwe had recorded an 11 per cent growth in international tourist arrivals, while domestic tourism had grown by 10 percent.
Minister Chombo said gastronomy tourism was anchored on traditional cuisine and complemented the “Nhaka Yedu/Ilifa Lethu” heritage-based tourism drive.
“We appreciate this initiative because it is a major step towards integrating communities into the tourism value chain. Gastronomy tourism heavily relies on food supply and preparation,” she said.
“The preparation of traditional delicacies such as maheu emukuyu, mabumbe, manyanya and masawu juice is knowledge that resides within our communities. Increased demand for these products by tourists will create economic opportunities for local people.”
She added that Mashonaland West was looking forward to the establishment of a Gastronomy Hub in Chinhoyi, which would be run by locals to further promote traditional cuisine and culinary tourism in the province.
