Africa is a region rich in cultural heritage, diverse landscapes, and vibrant communities. Its gastronomic scene has been steadily evolving, embracing bold flavours, innovative techniques, and sustainable practices.
A significant highlight of this culinary journey was the First UN Tourism Regional Forum on Gastronomy Tourism for Africa held in Victoria Falls. This event not only showcased the potential of culinary tourism in the region but also ignited a movement calling for the inclusion of young chefs in the gastronomic landscape of Zimbabwe and beyond.
The essence of gastronomy
Southern Africa’s food culture is a tapestry woven from numerousthreads: Indigenous ingredients, colonial influences, and modern culinary practices.
Traditional staples such as maize, cassava, and sweet potatoes co-exist with an array of game meats and fish, while spices like peri-peri and coriander add distinctive flavours.
From the boerewors of South African braais to Zimbabwean sadza, the food reflects the area’s cultural diversity and shared histories. Chefs in Southern Africa are increasingly looking for ways to highlight these authentic flavours while incorporating contemporary culinary techniques.
The rise of farm-to-table dining, emphasis on local sourcing, and a commitment to sustainability are all trends that define the modern Southern African dining experience.
The impact of the regional forum
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In 2024 from July 26-28, 2024, Victoria Falls, I had the privilege of attending the First United Nations (UN) Tourism Regional Forum on Gastronomy Tourism for Africa, a landmark event intended to promote food as a key component of tourism. Industry leaders, chefs, government officials, and tourism experts came together to explore ideas and strategies to leverage gastronomy as a vehicle for economic development.
The forum highlighted the unique position of Southern Africa as a gastronomic destination and aimed to position African cuisines on the global stage. The discussions ranged from traditional culinary practices to contemporary innovations, focusing on how these could attract tourists and stimulate local economies.
High-profile chefs from across the continent shared their experiences, demonstrating the exceptional quality of African ingredients and the region’s rich culinary heritage.
The vibrancy of the event
The atmosphere at Victoria Falls was electric, set against one of the continent’s most breathtaking backdrops. Attendees were treated to culinary demonstrations, where chefs showcased their signature dishes using locally sourced ingredients.
Flavours of Zimbabwe played a leading role, with dishes featuring the country’s indigenous produce, such as pumpkin leaves, groundnuts, and game meat.
Workshops and panel discussions revolved around the challenges and opportunities facing culinary tourism in Africa, including infrastructure needs, marketing strategies, and the importance of partnerships.
The message was clear: Gastronomy could serve as a key driver for economic development, creating jobs and promoting sustainable practices.
Highlighting innovative culinary concepts, young entrepreneurs were given the spotlight, championing the use of traditional ingredients with modern techniques. It was a powerful testament to the future of African cuisine, emphasising the importance of youth involvement and local narratives in shaping the gastronomic landscape.
Inspiring the next generation
The Zimbabwean Tourism Ministry is keenly aware of the potential impact that gastronomy tourism can have on the nation’s economy and cultural identity.
Recognising the importance of nurturing young talent, several initiatives have been launched to inspire and empower the next generation of chefs.
Culinary schools and training programmes Zimbabwe has seen an uptick in culinary schools and training programs focusing on local cuisines, sustainability, and innovation.
These programmes not only provide practical skills but also in-still a sense of pride in Zimbabwean culinary traditions. Scholarships and mentorships have become vital components of these initiatives, allowing aspiring chefs to learn from established professionals.
Celebrating local ingredients
Efforts to highlight local ingredients are also instrumental in inspiring young chefs.
Farm-to-table initiatives and partnerships with local farmers are being promoted, encouraging young culinary talent to experiment with Zimbabwe’s agricultural bounty.
Seasonal markets have emerged, allowing chefs to familiarise themselves with regional ingredients while showcasing their culinary creations.
Competitions and culinary events
Culinary competitions serve as platforms for young chefs to demonstrate their skills and creativity. Events featuring local produce and traditional recipes foster a sense of camaraderie among young cooks, while also helping to cultivate a sense of community around food.
The collaboration between the tourism ministry and the local gastronomy scene has resulted in a spirit of innovation, with young chefs eager to experiment and redefine Zimbabwean cuisine. The groundwork laid at the regional forum is paving the way for these proposals to take flight, as stakeholders create pathways for young chefs to shine.
The future of gastronomy
As Southern Africa forges ahead, the conversation around gastronomy tourism will only grow.
The First UN Tourism Regional Forum has set the stage for future dialogues focusing on culinary arts, community empowerment, and sustainable practices.
By empowering young chefs, creating awareness of local cuisines, and fostering a culture of collaboration, Southern Africa can establish itself as a premier culinary destination.
The journey of gastronomy in Southern Africa is not just about food; it speaks to the soul of the region.
The inter-connectedness of culture, agriculture, and culinary practices continues to strengthenties within communities while inviting visitors to experience the richness of Southern African heritage.
With initiatives like the regional forum, the potential for culinary-tourism in Southern Africa is not only being recognised but actively cultivated for a bright, flavourful future.
Gourmet sadza
This elevated version of Sadza enhances the traditional dish with gourmet flair, integrating spiced Mushandira and roasted butternut squash for added depth and sophistication.
The combination creates a stunning presentation and a fusion offlavours that pays homage to Zimbabwean culinary traditions while appealing to a modern palate.
Ingredients for the Sadza
1 cup maize meal (mealie meal)
2 cups water
A pinch of salt
1 tablespoon butter (optional for added richness) For the mushandira
1,5 cups pumpkin leaves (or spinach, finely chopped)
1 medium onion, finely diced
2 medium ripe tomatoes, chopped
1/2 medium red bell pepper, diced (for additional sweetness)
3 cloves of garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon smooth peanut butter (for creaminess)
1 tablespoon olive oil
Salt and freshly cracked black pepper to taste
Zest of 1 lemon (for brightness)
Fresh coriander (cilantro) leaves for garnish For the roasted butternut squash
2 cups butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon thyme (or your favourite herb)
Salt and pepper to taste
Instructions
Prepare the roasted butternut squash:
Preheat the oven to 425°F (220°C)
In a mixing bowl, toss the cubed butternut squash with olive oil, paprika, thyme, salt, and pepper until well-coated.
Spread the squash in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until golden brown and tender, turning halfway through for even cooking.
Make the Sadza:
In a saucepan, bring 1,5 cups of water and a pinch of salt to a boil.
In a separate bowl, combine the maize meal with the remaining 0,5 cups of cold water to create a slurry.
Gradually whisk in this slurry into the boiling water, stirring continuously to avoid lumps.
Reduce heat to low and continue cooking while stirring for about 20-25 minutes, until it thickens and pulls away from the sides of the pot. Incorporate the butter at the end for added richness, if desired.
Once done, cover and keep warm.
Prepare the Mushandira (Pumpkin Leaf Stew):
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
Add the minced garlic and grated ginger; cook for an additional 1-2 minutes until fragrant.
Incorporate the chopped tomatoes and bell pepper, cooking until softened (about 5 minutes).
Mix in the finely chopped pumpkin leaves, cooking until wilted. If using spinach, add it just until wilted.
Stir in the peanut butter to create a creamy consistency and add the ground coriander and cumin.
Season with salt, pepper, and lemon zest. Allow the stew to simmer for an additional 5-10 minutes for the flavours to meld.
Assemble the Dish:
On each plate, create a base with a generous serving of sadza, forming a small mound.
Spoon the spiced mushandira over the sadza, letting it cascade down the sides.
Arrange the roasted butternut squash around the plate for visual appeal and added texture.
Garnish with fresh coriander leaves for a pop of colour and additional flavour. Serve: Serve hot, inviting your guests to enjoy a vibrant and richly flavoured dishes that captures the essence of modern Zimbabwean cuisine.
Culinary Notes
Presentation: Arrange the dish thoughtfully to enhance visual appeal. Play with textures and colours using the bright orange of the butternut squash and the deep green of the mushandira
Ingredient quality: Opt for fresh, organic ingredients whenever possible to elevate the dish's quality and flavour.
Variations: Incorporate proteins like grilled chicken or beef, marinated in spices, to elevate the dish further, or substitute pumpkin leaves with kale or chard for a twist on the original.
This gourmet version of sadza with spiced mushandira and roasted butternut squash seamlessly blends tradition and innovation, celebrating the rich culinary heritage of Zimbabwe while enticing contemporary gastronomes. Enjoy this elevated take on a beloved classic!
- Muzamhindo is a young chef with seven years’ experience in a professional kitchen and has enjoyed the concept of food since the tender age of two. She studied at the South African Chefs Academy in Cape Town and the Culinary Arts Academy in Zimbabwe to become a level three advanced chef. Her specialties range from indigenous ingredients to fine dining, gourmet food, food health and safety and food research and development. — [email protected].
