Chronicle Editor
Sukulwenkosi Dube-Matutu, [email protected]
PLAYERS in the tourism and leisure sector have been urged to promote gastronomy tourism by embracing traditional dishes, which are a vital component in the marketing of the country’s cultural heritage.
Speaking yesterday at the 2024 Matabeleland South Provincial Cookout Competitions for students and professional chefs, Tourism and Hospitality Industry Minister Barbara Rwodzi, said the food industry plays a critical role in promoting local dishes, which were being overtaken by modern dishes.
She said her ministry was also roping in youths, communities, men and women to be active in the traditional cookout programme, a concept introduced by First Lady, Dr Auxilia Mnangagwa in 2019.
Since then, the Ministry of Tourism and Hospitality Industry has been tasked to co-ordinate the implementation of the programme together with provinces and other ministries.
The 2024 Traditional Cookout Competitions will see participants compete in three categories; namely students in tourism or culinary programmes, professional chefs and community.
In Matabeleland South 20 students and professional chefs participated in the competition that was held for the two categories at the Joshua Mqabuko Nkomo Polytechnic College in Gwanda. The winners are set to represent the province at the national competition set to be held from May 24 to 25 in Manicaland Province.
The event will be held ahead of the United Nations Gastronomy Conference set for Victoria Falls in July this year.
“This particular event is quite critical in our calendar of events as it brings together students to showcase their ability to prepare local cuisine using their innovative skills,” said Minister Rwodzi in a speech read on her behalf by her deputy, Cde Tongai Mnangagwa.
“Important to note also is the interest by professional chefs to join the race in preparing traditional dishes, a key signal demonstrating the extent Zimbabwe has embraced the need to promote our local dishes.
“The idea is not only focused on the competition but the need to diffuse traditional foods in restaurants, hotels and economic gatherings,” she said.
Minister Rwodzi applauded the participants for demonstrating a higher level of talent in preparing their traditional dishes.
She urged the Ministry for Higher Tertiary Education, Innovation, Science and Technology Development to continue involving culinary students in practical studies, particularly in preparing traditional dishes. The minister also urged institutions to research more on medical properties found in traditional food.
In a speech read on his behalf by the Deputy Minister in his ministry, Simelisizwe Sibanda, the Minister of Higher and Tertiary Education, Innovation, Science and Technology Development, Professor Amon Murwira, said his ministry remains committed to promoting traditional foods.
“Through our Heritage Based Education 5.0 institutions of higher and tertiary education in Zimbabwe are innovating and starting new industries that specialise in traditional foods. We thank the First Lady for the cookout competitions initiative, which encourages our people on the importance of growing, cooking and eating our own traditional foods that grow in our own unique environment, thereby benefiting from our heritage,” he said.
Prof Murwira said the strength of any society lies in its ability to grow enough food for itself. He said communities, therefore, have to choose crops that are suitable for their areas.
“Food sovereignty is what an independent nation needs. Once this is realised through reawakening and we become conscious of it, there will never be human engineered famine again,” he said.
“We are, therefore, now focusing our energies on growing heritage crops, herbs and fruits using innovations based on innovations, science and technology development to grow and value add that food.”
In a speech read on her behalf by Matabeleland South Permanent Secretary for Provincial Affairs and Devolution, Mrs Latiso Dlamini-Maseko, Minister of State for Matabeleland South Provincial Affairs and Devolution, Dr Evelyn Ndlovu, said the categories for students and professional chefs, which have just been introduced are meant to ensure that no one and no place is left behind in promotion of the use of locally available traditional ingredients.
She said there is need to escalate the role of tourism in improving the livelihoods of people.
“I’m aware that our contestants who are here today are students drawn from the province’s tertiary institutions and vocational training centres and professional chefs from registered hotels in the province,” said Dr Ndlovu.
“This is a commendable effort in line with the National Development Strategy and Vision 2030, which emphasises the need to leave no one and no place behind.” — @DubeMatutu
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