Langalakhe Mabena, [email protected]
BULAWAYO-BRED traditional cuisine chef Prince Sivalo Mahlangu says his participation at the 2026 WILD (Wholesome, Indigenous, Local and Diverse) Exchange in Cape Town, South Africa, has broadened his understanding of how indigenous food systems can be positioned as drivers of sustainable tourism and economic development.
Mahlangu was part of the Zimbabwean delegation that attended the two-day event, held on October 29 and 30, where culinary tourism, conservation and the preservation of indigenous food heritage took centre stage.
Organised in collaboration with the Food and Agriculture Organisation (FAO), the WILD Exchange, a brainchild of Jeanette Sunderland, brings together stakeholders from across the world to share conservation experiences, explore sustainable development approaches and build partnerships around indigenous food systems.
Zimbabwe used the platform to showcase its traditional cuisine and promote its culinary heritage following Cabinet’s approval of the Zimbabwe National Gastronomy Strategy 2026-2030.
The initiative seeks to position the country’s indigenous flavours and food traditions as part of its tourism offering, while strengthening the connection between gastronomy, cultural preservation and sustainable development.
Mahlangu, who is the founding director of Magriza Made Me Cook (MMMC), said the exchange provided an important opportunity to showcase Zimbabwe’s culinary identity and connect with international players in the tourism and hospitality industries.
“It was a great experience to have been part of this year’s WILD Exchange. The platform allowed us to explore how indigenous food systems can be integrated into premium markets within the tourism and hospitality sectors.
“Representing MMMC, I presented the work we have done in documenting and elevating Zimbabwe’s rich culinary heritage and gastronomy. We also screened a showcase video highlighting our ongoing work under the A Taste of Zimbabwe documentary series,” he said.
He said the gathering also offered valuable opportunities to exchange ideas with cultural ambassadors, conservationists and industry players from different parts of the world.
For Mahlangu, the discussions reinforced the potential of traditional cuisine to contribute to sustainable tourism, particularly through the promotion of locally sourced ingredients, indigenous knowledge and community-based food enterprises.
He also singled out his interaction with Tourism and Hospitality Industry Minister Barbara Rwodzi as one of the memorable moments of the event, saying her appreciation of MMMC’s work was encouraging.
“Meeting Minister Rwodzi at the event was truly delightful. She resonated deeply with our presentation and noted how impactful our work is in highlighting the authentic beauty and heritage of Zimbabwe. “Hearing that level of appreciation from leadership was both validating and eye-opening for the brand,” said Mahlangu.
Another highlight was for Mahlangu witnessing indigenous small grains being transformed into fine-dining cuisine during an event at Vergenoegd Löw Wine Estate.
He also visited the !Khwa ttu Museum, an institution dedicated to preserving and showcasing San heritage.
Mahlangu said the experiences demonstrated how indigenous ingredients and cultural knowledge could be presented in ways that appeal to international audiences without losing their authenticity.
“What I realised from the WILD Exchange is that Zimbabwe’s gastronomy and cultural tourism are extraordinarily vibrant, and there is a deep global appreciation for them.
“Above all, it reinforced that strategic networking and cross-border collaborations are vital for scaling our indigenous foodways into international spaces,” he said.
For MMMC, the exposure presents an opportunity to build on its work of documenting Zimbabwe’s culinary traditions and creating greater recognition for the country’s indigenous food heritage beyond its borders.
