Masvingo cooks up a storm…Traditional cuisine competition heats up tourism potential

A big cooking competition held in Masvingo next to the Great Zimbabwe Ruins, emphasised the potential of gastronomy tourism to drive economic growth.

The contest, featuring 21 professional chefs, 20 cooks from different parts of Masvingo province and students, showcased traditional local dishes and was won by Great Zimbabwe University (GZU) in the professional chef category, with Dhuvai Mhike winning first place. The student category was also won by GZU, with Grace Chitenhere taking home the top prize and Masvingo District taking the community competition prize.

Tourism and Hospitality Industry Minister, Barbara Rwodzi, said championing traditional cuisine could cement the country’s reputation as a destination for food-loving travellers, while offering “untapped possibilities that can spur rural progress and job creation”.

She also said the use of locally-sourced produce would give visitors to Zimbabwe a unique culinary experience, while promoting national pride. “Gastronomy tourism offers a path to elevate Zimbabwe’s economy, aligning with President Mnangagwa’s goal of transforming the country to an upper middle-income society. This value chain is rife with untapped possibilities that can spur rural progress and job creation.

“Zimbabwe’s true strength lies in its capacity to champion traditional cuisines as the foundation of its gastronomy tourism, as visitors are invariably enticed by the unique culinary experiences the country can provide. By capitalising on this competitive edge, Zimbabwe can cement its status as a premier destination for food-focused travellers, ultimately driving the nation’s economic prosperity,” she said. Minister Rwodzi praised Masvingo province, calling it the “backbone of Zimbabwe’s culture and heritage”. She encouraged local communities to take pride in their products and strive to improve them to meet international standards.

“In the midst of Masvingo, when we talk about our national culture and heritage, we talk of Great Zimbabwe Monuments, ‘Dzimbadzamabwe’ which unites Zimbabwe’s various provinces.

“As the Ministry of Tourism, we take pride in locally produced products or food. For example, the mapfura wine in Mwenezi District. When international tourists come for that wine, it is gastronomy tourism,” she said.

She said young people need to be innovative and educated about national culture.

“There is a need to ensure that aspiring young culinary professionals are equipped with the necessary skills and innovation to showcase the country’s traditional cuisine, without imitating foreign recipes.”

Masvingo has made significant efforts to uphold its cultural heritage and utilise local natural resources. This approach, she believes, will not only attract more tourists, but also promote a sense of pride and appreciation for Zimbabwe’s rich cultural diversity.

Speaking at the same event, Higher and Tertiary Education, Science and Technology Development Minister, Professor Amon Murwira, urged young people to prioritise education, embrace local and natural resources, while upholding their own heritage for sustainable development.

“No country develops faster than the development of its knowledge system and our knowledge system works on the resources that we have. There is a need for transformational thinking and reconfiguration of our education in society to foster the development and deployment of the capabilities necessary for attaining the nation’s vision,” he said.

Highlighting the importance of food sovereignty, Prof Murwira said: “The strength and weakness of any society lies in the ability or inability to grow enough food for yourselves. Environmentally unsuitable agronomic practices weaken societies and nations.

“Growing traditional heritage crops and fruits based on innovation, science and technology development to grow and value-add that food in a simplified manner,” said Prof Murwira.

**Some of the dishes prepared at Amai’s Traditional Cookout Competitions in the community, students and professional chefs categories**

On the second day, the community competitions at Masvingo Polytechnic were graced by the presence of Tourism and Hospitality Industry Deputy Minister, Tongai Mnangagwa, as guest of honour. Deputy Minister Mnangagwa emphasised that food tourism plays a key role in both economic empowerment and cultural exploration.

“In this journey of discovering gastronomic ways that people tour as a gateway for understanding destinations, culture and heritage. Culinary experiences have become a driving force in travel decisions as international food enthusiasts seek authentic and massive opportunities to test the flavours of the world. As such, tourists are increasingly seeking destinations that offer a culinary journey alongside traditional sightseeing.

“Gastronomy tourism drives economic empowerment and acts as a catalyst for entrepreneurship and job creation, particularly for local residents. It creates demand for local food business, restaurant food stores and culinary experiences. By supporting and promoting local culinary enterprises, we empower individuals to take charge of their economic destiny, reducing unemployment rates and lifting communities out of poverty. This is in sync with Dr ED Mnangagwa’s vision of an Upper Middle-Income Society by 2030,” said Deputy Minister Mnangagwa.

The top two winners will advance to the national competitions to be held in Mutare on May 24 and 25.

Masvingo Provincial Affairs and Devolution Minister, Ezra Chadzamira, highlighted the importance of promoting food tourism as a key strategy for strengthening Masvingo’s gross domestic product and reaching the ambitious goal of an US$8 billion economy.