By Sean Ndoro
MWENEZI District last week held its Traditional Cook-Out Competitions at Rutenga Primary School.
The event aimed to encourage Zimbabweans to embrace traditional foods as part of their diet, promoting healthy living and preserving cultural values. The competition attracted approximately 1 000 attendees, who gathered to celebrate and enjoy Zimbabwe’s rich culinary heritage.
The event was graced by three Members of Parliament from Mwenezi’s constituencies, – Sheillah Chikomo from Mwenezi East; Priscilla Zindari-Moyo from Mwenezi West; and Master Makope from Mwenezi North.
A total of 14 participants from Mwenezi’s three constituencies took part in the competition.
The contestants represented different groups in society, including men, women, youths, persons with disabilities, and spouses of traditional leaders. Each participant showcased their culinary skills by preparing indigenous dishes using traditional cooking methods.
The participants included Gibton Watch, who represented men, and Enitha Moyo, who participated in the women’s category. Bridget Mushayabasa and Ropafadzo Pahlela competed in the youth category, while Sikhulile Muboyi, Tendai Kwinikwa, and Junica Mugabe represented persons with disabilities. Wives of traditional leaders also took part in the competition, with Sipepisiwe Masuku, the wife of Chief Maranda, and Keresenia Chimane, the wife of Chief Negari, showcasing their cooking skills.
Other contestants included Gladys Ndlela, Angeline Zvikwete, and Vongai Musimuki, who participated in the women’s category, while Tawadzerwa Machava and Francis Moyo represented men.
The competition featured a variety of Zimbabwean traditional dishes, highlighting the richness of the country’s culinary heritage. Contestants prepared meals such as sadza rezviyo, a staple dish made from finger millet, and muboora, which consists of pumpkin leaves cooked with peanut butter. Other dishes included derere, a flavourful okra stew, and mutakura, a nutritious mixture of boiled maize and groundnuts. Some prepared road-runner chicken stew and dried mopane worms (madora/amacimbi), which are traditional sources of protein. Fresh watermelon was also served as dessert.
In addition to these main dishes, some participants showcased other traditional meals, including chimodho, a type of cornmeal bread, and nhopi, a pumpkin porridge known for its rich texture. Others incorporated wild fruit-based dishes such as nhengeni, demonstrating the diverse ingredients found in Zimbabwe’s indigenous cuisine.
Traditional beverages were also highlighted during the competition. Some contestants prepared mahewu, a fermented maize drink popular for its refreshing taste. Others served mukaka wakakora, a fermented milk beverage, and “Seven Days,” a traditional homemade alcoholic brew enjoyed in many rural communities.
The competition was judged by a panel of experts led by Ndahwi Grace – Chief Judge, the District Nutrition Officer from the Ministry of Health and Child Care. She was joined by Kuseka Edson from the Ministry of Sports, Recreation, Arts, and Culture, Whindizi Florate from the Mwenezi Development Training Centre, and Mhmnkulu Innocent from Mwenezi West Constituency.
The judging process focused on key areas, with hygiene being a top priority. The judges assessed personal hygiene, food hygiene, and the cleanliness of cooking equipment. They also evaluated the balance of each menu, ensuring that meals contained a good mix of proteins, starches, and vitamins.
Innovation and creativity in food preparation played a crucial role in the scoring. Judges considered the efficient use of ingredients to minimise wastage, the edibility and taste of the food, and the colour combinations used in plating. Participants were also judged on their confidence while preparing and presenting their dishes. Other important factors included the overall presentation, appropriate portion sizes, and the richness of flavour in each meal.
At the end of the competition, three participants emerged as the top winners. Angeline Zvikwete claimed first place, followed by Sipepisiwe Masuku in second place and Tendai Kwinikwa in third place. These winners will go on to represent Mwenezi District at the Provincial Cook-Out Competition on April 2 at Masvingo Polytechnic in Masvingo, where they will compete for a place in the national finals.
Angeline Zvikwete, the overall winner, expressed her gratitude to the First Lady, Dr Auxillia Mnangagwa, for introducing the cook-out competition. She praised the initiative, saying, they had nowhere to showcase their skills in preparing healthy meals.
Provincial official R. Matura from the Ministry of Tourism and Hospitality Industry emphasised the importance of gastronomy tourism in creating jobs and improving livelihoods.
She highlighted the cook-out competition as a key platform for empowering communities by showcasing indigenous foods and promoting rural and village tourism. This aligns with Zimbabwe’s Vision 2030 and the National Development Strategy 1 (NDS1), which prioritises economic development through local industries, tourism, and agriculture.
Matura encouraged communities to transform traditional foods and herbs into viable businesses, especially in rural areas, to enhance food security and economic opportunities.
Mwenezi District Development Co-ordinator (DDC), Isaac Mutambara, commended the competition for its role in preserving Zimbabwe’s cultural heritage and promoting healthy living through traditional foods. “This competition is not just about cooking; it is about preserving our rich cultural heritage and promoting healthy living through traditional foods. Our indigenous dishes are packed with nutrients and tell the story of who we are as Zimbabweans. I commend the First Lady for championing this cause and our local MPs for their unwavering support.”
By encouraging the consumption and commercialisation of indigenous foods, the initiative supports rural development, economic empowerment, and job creation, ensuring that no one and no place is left behind in Zimbabwe’s journey towards the broader vision of sustainable development and cultural pride, as championed by the First Lady in line with Vision 2030.
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