Online Reporter
Tendai Gukutikwa
Mutare Bureau
In a colourful celebration of Zimbabwean culture and culinary heritage, the Manicaland Provincial Amai’s Cook-Out Competition held on Friday stood out for its inclusivity, with 10 People with Disabilities (PWDs) taking part.
Manicaland is the seventh province to hold its provincial cookout competitions this year, with only three provinces left to host theirs before the national finals slated for Matabeleland South on May 25.
Out of the 50 people who participated, 10 were PWDs.
Officiating at the event at Mutare Teachers’ College, Tourism and Hospitality Industry Minister Barbra Rwodzi, who was representing First Lady Dr Auxillia Mnangagwa commended the inclusion of PWDs in the competitions, describing it as a true reflection of the national vision to leave no one and no place behind.
“This year’s edition is breaking barriers by embracing participants from all walks of life, sending a powerful message of equality, empowerment and national unity through food thus the 10 participants that we had here who are PWDs.
“It is heartening to witness people with disabilities confidently showcasing their culinary talents today,” she said. “This competition has become more than just about food, it is a platform of empowerment and social inclusion. The First Lady’s vision of using gastronomy tourism to unite, uplift and celebrate Zimbabweans is clearly bearing fruit.”
Minister Rwodzi praised the First Lady for pioneering the cook-out initiative, which she described as a grassroots revolution in tourism development.
She highlighted how traditional Zimbabwean cuisine is now firmly at the centre of tourism growth strategies.
“Gastronomy tourism is fast becoming a powerful vehicle in Zimbabwe’s journey towards the realisation of Vision 2030, which seeks to transform the country into an upper-middle-income economy,” she said.
“By celebrating and commercialising traditional cuisine, the country is not only preserving its cultural heritage, but also unlocking new economic opportunities in rural communities through value addition, food entrepreneurship, and culinary tourism.
“As highlighted today, showcasing indigenous dishes plays a pivotal role in boosting local economies, empowering marginalised groups, and attracting both domestic and international tourists, all key pillars in achieving inclusive and sustainable national development.”
She also said innovations in food processing, such as baobab juice, banana flour, and tomato jam that were showcased, demonstrated how gastronomy tourism can empower communities and drive economic growth through value addition.
“Using the heritage-based strategy, our tourism is going higher and higher and this can be evidenced by how the United Nations will be building the first Gastronomy Tourism School in Africa in Victoria Falls, in honour of the First Lady’s trailblazing efforts,” she said.
The competition was divided into the communities, persons with disabilities, students and professional chefs’ categories with two winners from each category set to proceed to the national level.
In an interview, Manicaland Provincial Affairs and Devolution Minister Advocate Misheck Mugadza said the province fully embraced the spirit of inclusivity that the competitions embodied.
“As Manicaland Province, we are fully appreciative of the drive towards inclusivity that this competition has achieved, particularly in 2025,” he said.
“To this end, it is commendable that people with disabilities were included in this year’s edition. Indeed, disability is not inability. We have today witnessed 10 men and women defying all odds by participating in the competition.”
Minister Mugadza added that the move was in line with the recently launched Action Plan for the National Disability Policy, which aims to ensure full participation of PWDs in national development.
He also noted how the participation of tertiary students was equally encouraging as it allowed for the passing on of indigenous knowledge systems to younger generations.
On display at the competition were traditional delicacies such as magogoya (yams), madhumbe (yams) and musoni (dried vegetables), which continue to gain popularity among health-conscious Zimbabweans.
“As the cook-out competitions progress towards the national stage, the Manicaland edition has set a strong precedent in celebrating culinary excellence while championing inclusivity.
“It has proven that traditional food is not just a meal, it is a bridge that connects communities, generations and aspirations, all simmering together in the national pot,” said Minister Mugadza.
In an interview, one of the winners from the PWDs category, Mrs Varaidzo Chigidi from Buhera, said she was overjoyed to be recognised for her skills and appreciated the opportunity to represent others living with disabilities.
“Being part of this competition has shown me that we are not forgotten. I felt seen, heard, and respected,” she said.
“Cooking is my passion, and today I proved that disability does not mean inability. I hope my story inspires other women with disabilities in the rural areas to rise up and showcase their talents too.”
