Online Reporter
Langalakhe Mabena
Magriza Made Me Cook (MMMC) – a movement which celebrates the rich tapestry of Zimbabwean and African food culture through travel across the country documenting indigenous dishes, recently clocked five years of embracing African food and culture.
When it was created in 2020, the initial vision of MMMC was to document the remarkable knowledge base of cultural culinary, which was cherished by Prince Sivalo Mahlangu’s grandmother.
Mahlangu, who is the founder of the movement, revealed that the vision was to broaden this scope to encompass other cultures and showcase the exquisite beauty of African food while also illustrating the intricate connection between culture and heritage.
He said he is pleased with the number of individuals and narratives that they have documented and encountered as a team, as it has fostered introspection and self-discovery within his team, highlighting their remarkable diversity.
“It is a great pleasure to celebrate five years of Magriza Made Me Cook. Initially, I did not envision that the brand would become an influential component of our nation’s cultural and heritage repository. Particularly in the culinary realm, I am delighted that the brand is contributing to our country and continent’s remarkable food culture,” said Mahlangu.
Mahlangu and his team have documented local traditional cuisines in different parts of Zimbabwe and beyond.
Locally, they have documented food and culture discourses in Huhwana – Plumtree, (Matabeleland South), Mbembesi – Ntabazinduna, koDakamela –Nkayi (all in Matabeleland North), as well as at Umgubho weNkosi uMzilikazi – an annual gathering in celebration of the founding Ndebele King.
All the journeys they have travelled, native groups they met and appreciated their foods, have resulted in great experiences and a learning curve in as far as culture and culinary is concerned.
“The primary lesson I have learnt while documenting in different places is that food, like language, music, art, fashion, dance, architecture and spirituality – is an integral aspect of a people’s culture.
“By exploring a people’s culture through food, we can gain valuable insights. Therefore, neglecting our own cuisine is akin to disregarding the fundamental elements that define us as Zimbabweans or Africans.
“Our ancestors and the surrounding environment were fortunate to possess a wealth of knowledge that remains relevant in our daily lives. I am continually captivated by the diverse array of our culinary traditions,” said Mahlangu.
As they start on a journey and look forward to clocking a decade, MMMC will travel and finish documenting traditional food recipes across all ten provinces of Zimbabwe.
“I would also love to go document the food culture in the Kingdom of Eswatini, Namibia and Zambia. I have already completed the Botswana documentary series in which we looked at the country’s unique food culture.
“We would like to explore those three countries with the aim of learning and mirroring it to Zimbabwean food because I believe as African people our worldview is identical, meaning our food is also identical,” he said.
