Traditional foods eatery opens in Nyanga

Nyanga Correspondent
PEOPLE in Nyanga have had their taste buds re-winded with the opening of a traditional food restaurant early this month. The joint has become popular in the tourist village with patrons jostling for their sumptuous dishes.

Opened with a thrust to diversify business, the Nyanga Country Club Restaurant has been hailed for conserving traditional foods and providing nutritious food at a time GMO products have suspectedly invited a wide range of diseases among them the deadly cancer.

The term ‘traditional foods’ brings to mind sadza rezviyo (rapoko), mapfunde (sorghum), millet (mhunga),dried mushrooms, road-runner chicken, munyevhe and nhungunira which are all being offered at the canteen. These crops are grown locally in Katerere and Tangwena areas.

Tourists visiting resort village are finding this place equally a treat as it makes them experience the village life in its totality.

A visiting Congolese couple recently at the Country Club Restaurant said they had never eaten brown sadza (sadza rezviyo) and were thrilled to have savoured it.

The restaurant’s head cook, Mr Never Chikwasha, said they were encouraged by the positive response from their clients and would soon be recruiting more staff members to address their understaffing. There are currently five employees. “People are thronging this place in their numbers more than we expected and very soon our staff will grow to meet the demand.

We are being hired to provide our services at church gatherings, funerals and conferences,” he said.