Online Reporter
Tendai Gukutikwa
Post Reporter
GOVERNMENT is accelerating efforts to entrench gastronomy tourism as a pillar of economic growth and cultural preservation, with the Amai Traditional Cook-Out Competition continuing to expand its reach across communities and create opportunities for livelihoods, enterprise development and tourism promotion.
This emerged during the Manicaland provincial edition of the competition held at Mutare Teachers’ College early this week, where officials said the initiative is now firmly embedded in Zimbabwe’s broader development agenda, and is contributing to positioning the country as a global destination for culinary tourism.
In a speech read on her behalf by Permanent Secretary, Dr Takaruza Munyanyiwa, Tourism and Hospitality Industry Minister, Honourable Barbara Rwodzi, said the programme reflects Zimbabwe’s cultural identity, while driving community-based economic participation.
“The Cook-Out Competition Programme presents a true reflection of our culture, heritage, creativity and culinary excellence, where we are taking our gastronomy tourism journey deeper into communities, which are the backbone of this nation,” she said.
Minister Rwodzi said the programme, which began in 2019, has evolved from a small-scale initiative aimed at encouraging the consumption of traditional foods into a nationally coordinated effort that is now gaining international recognition.
“What we began in 2019 as a bold and inspired idea has blossomed into a transformative national programme, positioning Zimbabwe on the global stage as a leader in gastronomy tourism on the African continent,” she said.
She credited the First Lady, Dr Auxilia Mnangagwa, for championing gastronomy tourism through various initiatives that have promoted Zimbabwean cuisine beyond national borders.
Minister Rwodzi said these developments demonstrate the growing global appetite for Zimbabwe’s traditional cuisine and its potential to attract tourists.
“Under her patronage, Zimbabwean dishes have been showcased internationally, including in France, while a permanent gastronomy restaurant has been established in Italy.
“Gastronomy tourism has become a key driver of visitor arrivals, with most tourists increasingly seeking authentic and healthy food experiences,” she said.
Government statistics presented at the event indicate that Zimbabwe recorded over 1, 77 million international arrivals in 2025, representing a 10 percent increase from the previous year, with tourism earnings surpassing US$1,3 billion.
She said gastronomy experiences are among the major attractions drawing visitors to the country.
Minister Rwodz said Zimbabwe’s tourism growth aligns with the country’s Vision 2030 agenda, which seeks to achieve an upper middle-income economy through inclusive growth, industrialisation and community empowerment.
She emphasised that gastronomy tourism is, not only about culture, but also about economic transformation.
“The commercialisation of our food heritage is about owning its economic value. Through partnerships between farmers, communities and the hospitality sector, we are building a robust ecosystem that benefits everyone along the value chain,” she said.
Minister Rwodzi added that her ministry is working with stakeholders including hoteliers, restaurants and airlines to establish structured supply chains that connect local producers to formal markets. She said the approach is part of a broader whole-of-government and whole-of-society strategy aimed at ensuring sustainable impact.
“We are moving step-by-step towards the institutionalisation of gastronomy tourism, elevating it to its rightful place in our national economic landscape,” she said.
She also said Government remains committed to inclusivity, noting that the cook-out competition has deliberately incorporated persons with disabilities for the second consecutive year to ensure equal participation.
“This initiative provides a level playing field in the spirit of inclusivity, leaving no one and no place behind,” she said.
Speaking on behalf of Minister of State for Manicaland Provincial Affairs and Devolution, Minister Misheck Mugadza, Permanent Secretary, Mr Abbiott Maronge, said the event is central to preserving Zimbabwe’s identity, while promoting cultural exchange.
“What we are witnessing here today is gastronomy tourism, which is a critical step towards Vision 2030. It is about reclaiming our heritage, celebrating our traditions and showcasing Zimbabwe’s rich culinary diversity,” he said.
The competition featured four categories: students, professional chefs, communities and persons with disabilities, with participants drawn from across Manicaland’s districts.
In the students’ category, Mutare Polytechnic student, Mr Craig Magumo secured third place, Kunashe Mahachi from Manicaland State University of Applied Sciences took second position, while Ms Thanks Musanhiri, also from Mutare Polytechnic, emerged the winner.
Ms Musanhiri said the platform exposed students to the value of traditional cuisine beyond academic training.
“This competition has shown us that our traditional food is, not just for consumption at home, but can also be turned into business opportunities,” she said.
In the professional chefs’ category, Ms Maryjoice Murehwa from Manica Skyview Hotel came third, Ms Jessica Sithole from Golden Peacock Hotel took second place, while Ms Julia Chibhijana from Holiday Inn claimed the top position.
The communities’ category saw Ms Grace Mutanho from Buhera taking first place, followed by Ms Barbra Ziki from Chimanimani in second position and Ms Sarah Nyangani, also from Buhera, in third place.
The persons with disabilities category attracted strong participation and highlighted the inclusivity of the programme.
Ms Maggie Marangwanda from Chimanimani came third, Mrs Tsitsi Munyebvu took second place, while Ms Esinah Hlabati from Nyanga emerged the overall winner.
In an interview, Mrs Munyebvu said the platform had empowered her to pursue opportunities in gastronomy.
“This competition has shown that we are capable, and should not be left behind. I will use this opportunity to grow my skills and start something meaningful,” she said.
She said the experience had given her confidence to explore entrepreneurship.
“Being part of this competition has opened my eyes. I now see traditional cooking as a viable business,” she said.
She added that participation alone was a valuable achievement.
“I have gained knowledge and confidence. I am going back home inspired to continue improving,” she said.
ENDS
