Online Reporter
Tanaka Nkala, [email protected]
SMOKE curled gently from open fires as wooden spoons stirred bubbling pots of traditional delicacies, while ululations and applause echoed across the grounds of Lupane State University (LSU) on Thursday, turning the institution into a vibrant celebration of culture, identity and hope.
For many of the 37 contestants who gathered from across Matabeleland North Province for this year’s Amai’s Cookout Competition, the event was more than just a culinary contest. It was a chance to tell the story of their communities through food, preserve fading indigenous knowledge and prove that traditional cuisine can create livelihoods and drive tourism.
Drawn from the province’s seven districts, contestants included professional chefs, university students, community representatives and people living with disabilities, all united by a shared passion for Zimbabwean gastronomy and indigenous ingredients.
Among the winners was a final-year Tourism and Hospitality student at LSU, Sylvester Sibanda, whose creative menu earned him first place in the students’ category.
Moments after his name was announced, Sibanda stood in disbelief as fellow contestants hugged and congratulated him.
“I didn’t expect to win because I was comparing myself to my counterparts and they put out really amazing dishes. The fact that I was chosen is surprising and I’m really honoured,” he said.
Sibanda said the competition brought together people from different backgrounds who cooked side by side over open fires, exchanging ideas, stories and techniques rooted in Zimbabwean culture.
“The atmosphere was exciting and educational at the same time. We learnt from one another while celebrating our heritage,” he said.
Nomakhosi Mkhwebu, who won the People with Disabilities category, said the competition represented recognition and empowerment.
“I am humbled that Amai’s Cookout Competition has opened doors for people living with disabilities. This resonates with the Second Republic’s inclusive development agenda that leaves no one and no place behind,” she said.
Mkhwebu’s sentiments reflected the broader spirit of inclusivity that defined the event, with organisers deliberately creating space for marginalised groups to participate in mainstream tourism and cultural activities.
Other winners included Gledice Ncube in the Community category and Naomi Chisango, a Victoria Falls-based hotel chef, who triumphed in the Professional Chefs category.
The provincial winners will now proceed to the national gastronomy cookout finals scheduled for later this month in Kwekwe in the Midlands.
The competition, initiated by First Lady Dr Auxillia Mnangagwa in 2019, has grown from a local traditional cooking showcase into a national cultural tourism programme attracting continental recognition.
Speaking during the event, Tourism and Hospitality Industry Deputy Minister Tongai Mnangagwa said the initiative had transformed food into a powerful tool for cultural diplomacy, economic empowerment and tourism growth.
“What began in 2019 as Amai’s Traditional Cook-out Competition has blossomed into a nationally transformative programme with global recognition. It has earned Zimbabwe recognition on the global stage and repositions our country as a leader in gastronomy tourism on the African continent,” he said.
Zimbabwe has in recent years intensified efforts to use gastronomy tourism as part of its broader tourism diversification strategy, moving beyond traditional attractions such as Victoria Falls and wildlife tourism to market local cuisine, culture and heritage experiences.
The country’s efforts gained further international attention after the First Lady was recently honoured by the United Nations Tourism with the title “Queen of Gastronomy in Africa” in recognition of her advocacy for African culinary heritage.
Deputy Minister Mnangagwa said gastronomy tourism had the potential to uplift communities by creating opportunities for small-scale producers, farmers, chefs and entrepreneurs.
“At the heart of this initiative is a call to action, to position every Zimbabwean as a storyteller and ambassador proudly sharing the beauty of our destination, traditions and culinary experiences,” he said.
“Our culture, especially our distinctive gastronomy, is not only a reflection of who we are but a strategic asset that drives travel, sustains livelihoods and contributes to national economic growth.”
Judges, drawn from university lecturers and community representatives, assessed contestants on hygiene, taste, presentation, confidence, innovation and menu balance.
The competition forms part of the Ministry of Tourism and Hospitality Industry’s broader “Zimbabwe Our Heritage” campaign, being implemented in partnership with the Zimbabwe Tourism Authority (ZTA) to encourage domestic tourism and position local cuisine as a driver of inclusive economic growth.
The next provincial cookout competitions are scheduled for Matabeleland South Province on May 14 and are expected to include members of the San community, continuing the programme’s push to celebrate Zimbabwe’s cultural diversity through food.
