A Taste of Tradition: Amai’s cookout draws thousands in Masvingo

SAMUEL NJINGA IN MASVINGO

At least 5,000 people gathered at Masvingo Polytechnic College for the much-anticipated Amai’s Traditional Cookout Competition—an event fast becoming a flagship of Zimbabwe’s growing gastronomy tourism drive.

Spearheaded by First Lady Auxillia Mnangagwa, the competition brought together 44 contestants from across the country, celebrating Zimbabwe’s culinary roots and positioning traditional cuisine as a powerful pillar of cultural preservation and tourism development.

Contestants competed across four categories: Community (20 participants), Tertiary Students (9), Professionals (8), and People with Disabilities (7).

The event was a vibrant showcase of the country’s culinary diversity and a statement of intent from government and cultural leaders to integrate food into the tourism value chain.

The First Lady’s initiative received a warm reception from the public, with attendees praising the celebration of indigenous ingredients and traditional preparation methods.

The competition has become a key example of how gastronomy tourism is transforming everyday lives by creating platforms for cultural expression, economic participation, and national pride.

Minister of Tourism and Hospitality Industry, Barbra Rwodzi, who officiated as guest of honour, emphasized the importance of community involvement in sustaining tourism development.

“The majority of competitors in this competition emanate from the community, and this is where the sustainability of tourism lies,” she said.

Minister Rwodzi also praised the First Lady’s deliberate inclusion of people with disabilities in the competition—an important step toward building an inclusive tourism sector.

“Disability doesn’t mean inability,” she remarked.
For the first time, contestants from diverse backgrounds, including people with disabilities, were given a platform to showcase their culinary talents—breaking barriers and reinforcing the message that Zimbabwe’s tourism industry is open to all.

Addressing the younger generation, Rwodzi encouraged youth to embrace and promote their cultural identity through food.

“It is crucial for you as youth to value and preserve your culture and heritage, and to proudly market these to the world,” she urged.

The event featured a dazzling array of traditional dishes, from Nhopi and Runinga to Mbambaira, Harurwa, Shwarara, Rupiza, Madora, and the national staple Sadza—highlighting the depth and diversity of Zimbabwean cuisine.

As part of broader efforts to promote culinary tourism, Rwodzi announced a new government directive requiring all hotels in Zimbabwe to serve Sadza, reinforcing local food as a key component of the national tourism brand.

The Minister also spotlighted tourism’s rising economic impact, citing recent growth in international arrivals and the introduction of a 2% Tourism Levy.

“Over one million international tourists visited Zimbabwe in the last quarter alone, and with the introduction of the 2% Tourism Levy, tourism is now the number one contributor to the GDP, surpassing even agriculture and mining,” she said.

She further highlighted the Mwenezi Mapfura Project as an example of how tourism can unlock value chains and drive rural economic empowerment through local products.

Drawing inspiration from global models, Minister Rwodzi called on Zimbabweans to protect and promote their heritage.

“Countries like China, Japan, and other Asian nations understand the importance of preserving their languages and culture. We must do the same,” she said.

Looking ahead, she unveiled government plans to tap into the potential of medical tourism, announcing that the first program under this initiative would be launched at Morgenster.

“Medical tourism is a sector with great potential, and we are actively working on programs that will see Zimbabwe emerge as a leading destination for medical care,” she added.

The competition concluded with a vibrant awards ceremony recognizing the top three contestants in each category. The overall winners were:

• Community Category: Sekai Mujee
• People with Disabilities Category: Courage Murambadare
• Tertiary Students Category: Dorcas Chikondere
• Professionals Category: Julius Musangeya

Each winner received a prize in recognition of their culinary excellence. More importantly, their participation showcased the inclusive spirit and cultural richness at the heart of this initiative.