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Peter Matika, Senior Life Reporter
THE early 2000s gave birth to an exciting genre of music in Zimbabwe known as kwaito, which was exceptionally delivered by pioneers such as Achuzi and Go Boys.
The genre borrowed from neighbouring South Africa, local groups delivered next-generation lyrics, turned standard gangsta tropes into triple-decker punch lines, which made their presence in the music industry greatly felt.
Their whimsy formula turned Achuzi into one of biggest, if not the biggest kwaito groups ever to emerge in Zimbabwe.
By all means a prodigy from Bulawayo’s Entumbane suburb, Achuzi made a great impact in the local showbiz industry and perhaps beyond.
But it was their sudden departure for greener posturers to neighbouring South Africa that left a deep hollowness in the industry.
It has been more than a decade since we heard music from the group, with members focusing on different career perspectives.
The group is made up of three members; Unity “Achuzi” Moyo, who is still active in the music industry, although in South Africa, Masawuso Ngodzo, who is said to be a cross border trader (umalayitsha) and Norman Ncube who ventured into the food industry and is now a qualified chef.
Norman, who has rather had a bumpy ride, with regards to his personal life, unlike his outspoken counterpart Unity chose to focus on his culinary affection, which has seen him turning into an extraordinaire Japanese cuisine chef.
Norman, who has not totally turned a blind eye towards music, said he needed to make ends meet and that he was focusing on his culinary talent, which he kept secret for years.
“I love music but I will admit that I have always had a fondness for cooking. It’s not something that I just picked up along the way. It’s a talent that I have always had that just needed a bit of polishing up,” he said.
Norman said as a man he needed to focus on investing in his family’s future.
“There’s absolutely nothing wrong with music but the money there is just not enough. It’s not a question of talent but that of focusing on being there for your loved ones.
“The tours, gigs and all are fun but at the end of the day you do find that you miss out on a lot when it comes to being with family . . . and besides age is not on my side,” he said.
Norman is the head chef at a leading Japanese restaurant in South Africa — Panda. “I still do a little music here and there, nothing major but it is something that I love doing. I am fully fledged to the catering industry now,” he said.
Norman specialises in making exotic cuisines such as sushi and salmon dishes.
“I love what I do, it is artistic and I can still express myself with food. I was good at cooking so I got a job to keep me moving and I am more than happy,” he said.
Norman also said it was his wish to return to Zimbabwe, invest in property and probably start a business.
“I want to invest back home. As a man I need to have things in my name and also leave for my family when I am gone,” he said.
Norman was scheduled to visit Zimbabwe last week, with the hope of showcasing what he had learnt at some restaurants and even hotels.
“I hope to at least get a chance to showcase what I have learnt and also impart my knowledge to hoteliers and restaurants. So for those interested I hope they get in touch so that we are able to strike a deal,” he said.
@peterkmatika
Online Reporter