Online Reporter
Emmanuel Kafe
Checkpoint Desk
The aroma of open-fire cooking mingles with the chatter of a diverse crowd — business executives, church leaders, young families and health enthusiasts — all gathered not at a food festival, but at the launch of a restaurant with a mission.
On the menu at Harare’s newest culinary hotspot is more than just food. It is a memory. It is a plate of sadza made from locally grown grain, served alongside vegetables harvested from Zimbabwean soil, prepared the way grandparents once did. And for the growing number of health-conscious citizens who gathered for the launch of Leens on Coronation, it is a timely reminder of what real food tastes like.
The brainchild of seasoned chef and caterer Ms Joyleen Gunda, the establishment seeks to reconnect Zimbabweans with the wholesome, nostalgic meals that once defined family gatherings and rural homesteads. “I’m a chef. I’m a caterer and today we are here to launch ‘Leens on Coronation’,” Ms Gunda said during the colourful ceremony attended by people from all walks of life — business executives, church leaders, families, youths and health enthusiasts — all united by a shared love for authentic Zimbabwean food.
“It’s a place where we are going to be selling Zimbabwean food — organic food, healthy food . . . food that is nostalgic, food that we grew up eating, that our parents and our grandparents grew up cooking for us.”
In an era where fast foods and highly processed meals dominate urban lifestyles, Ms Gunda believes the return to indigenous dishes is not merely cultural pride, but a public health necessity.
“We know that these days we have a lot of diseases because of the kind of foods that we are eating,” she said. “I’m here to be part of those who are conscientising the population of Zimbabwe that our food is still very genuine, it’s healthy, it’s nutritious. It carries a lot of health benefits if we go back to it.”
Nutrition experts have long noted that traditional Zimbabwean staples such as small grains, leafy vegetables and naturally prepared proteins are rich in fibre, iron and essential micronutrients.
These foods support digestion, strengthen immunity and help reduce lifestyle-related conditions linked to highly processed diets.
True to her philosophy, the dishes served at the launch were grown locally and prepared without additives.
Some were cooked over an open fire, a method that enhances flavour while preserving nutritional integrity.
“Here is an example of what we will be serving,” Ms Gunda proudly explained. “It has been cooked on fire. It’s grown locally. No additives. That’s organic food for Zimbabwean people.”
With 10 years’ experience in the catering industry, Ms Gunda described the opening of her first restaurant as both a calling and a responsibility.
“Sometimes when you are serving, it’s not just about serving people. You need to be aware of what you are putting into their stomachs because you are going to be responsible when something befalls them. So I take that seriously and here I am today.”
Her message resonated strongly with guests who sampled the hearty meals, many describing them as a comforting reminder of home.
Asked whether she plans to expand the concept, Ms Gunda did not hesitate.
“Definitely!” she said with conviction. “When God opens doors, we will welcome them with open arms. We’ve got a lot of fast-food operators — why not also have a lot of organic food operators?”
As Zimbabwe continues to promote local production and healthier lifestyles, Leens on Coronation stands as a symbol of returning to roots where food is not just sustenance, but medicine, memory and national pride served on a plate.
