Indigenous flavours and Zimbabwe’s rich culinary heritage took centre stage at The Odyssey in Kadoma on Wednesday during the Mashonaland West edition of the Amai’s Traditional Cook-Out Competition.
The event brought together cooks from across the province in a celebration of traditional food, culture, and innovation. Beyond the cooking showcase, the competition also became a platform for promoting local cuisine as a key pillar of Zimbabwe’s tourism industry.
Guest of honour, Tourism and Hospitality Industry minister Barbara Rwodzi, urged Zimbabweans to embrace and market indigenous dishes as part of the country’s tourism identity.
“We cannot continue to sell Zimbabwe through someone else’s plate. Our food is our identity, and it is time we package it, brand it, and sell it to the world,” said Rwodzi.
She said promoting indigenous cuisine is not only important for preserving cultural heritage, but also for creating economic opportunities for local communities and small-scale farmers.
“Visitors often remember a country through its food just as much as through its landscapes,” she added.
Rwodzi also highlighted tourism’s contribution to the economy, saying the sector accounted for 10% of Zimbabwe’s Gross Domestic Product (GDP) in 2025.
She noted that Zimbabwe recorded 284 international visitors in the first quarter of 2026 compared to 347 during the same period last year, saying the decline underscored the need to diversify tourism offerings through culture, heritage, and local cuisine.
The competition featured four categories: Professional Chefs, Tertiary Students, Community Members, and Persons with Disabilities.
Rwodzi praised the inclusive nature of the event.
“This competition shows that talent and creativity are found everywhere — in our kitchens, colleges, communities, and among persons with disabilities. Everyone has a role to play in telling Zimbabwe’s food story,” she said.
Participants showcased dishes prepared using indigenous ingredients such as millet, mhunga, nyimo, mapfunde, and seasonal vegetables, blended with contemporary cooking techniques.
“I have seen our traditional grains and vegetables presented in ways that are modern, appetising, and dignified. This is how we elevate our culture without losing its authenticity,” Rwodzi said.
Judges assessed contestants based on authenticity, creativity, presentation, and effective use of locally sourced produce.
Winners in the Disability Category were Peter Paradza, followed by Lucia Toro and Marvelous Mazhinji.
In the Community Category, Gamuchirai Kashongambabvu took first place, ahead of Kephas Chisango and Florence Dube.
Under the Professional Chefs Category, Anesu Mutisi of Karoi Hotel emerged victorious, followed by Simbi Ngwenya of Kadoma Hotel and Conference Centre, while Bayana came third.
In the Students Category, Tinotenda Mushaninga claimed first place, followed by Tatenda Chatikobo and Caroline Mupozvori.
The winners will represent Mashonaland West at the national finals scheduled for May 25 in Kwekwe, where they will compete against provincial champions from across the country.
Rwodzi encouraged participants to view the competition as more than just a contest.
“The national stage awaits those who have shown excellence today. Go there and carry the Mashonaland West flag with pride and show the rest of Zimbabwe what our province can offer,” she said.
She added that local cuisine has significant economic value within the tourism sector.
“Tourism is not just about safaris and heritage sites. It is also about the meals a visitor sits down to enjoy. If we market our traditional dishes well, we create jobs, support our farmers, and give tourists a reason to stay longer and spend more,” she said.
The event was attended by Mashonaland West Minister of State for Provincial Affairs and Devolution Marian Chombo, officials from the Ministry of Women Affairs, Community, Small and Medium Enterprises Development, the Ministry of Higher and Tertiary Education, Innovation, Science and Technology Development, permanent secretaries, senior government officials, and other dignitaries.