Future of gastronomy in Zim: A culinary journey

ZIMBABWE, a country known for its stunning natural beauty, rich cultural heritage, and vibrant culinary scene, is set to take the world by storm in the realm of gastronomy.

As the first-ever United Nations (UN) Gastronomy Summit approaches, the world is eager to experience the unique flavours and traditions that Zimbabwe has to offer.

In this article, we will delve into the future of gastronomy in Zimbabwe, highlighting the country’s most iconic dishes, innovative chefs and what you can expect from the upcoming UN Gastronomy Summit in Victoria Falls.

A brief history of Zim cuisine

Zimbabwe’s culinary history is deeply rooted in its indigenous culture, with influences from African, European and Asian traditions.

The country’s fertile soil and abundant rainfall make it an ideal place for farming, resulting in an abundance of fresh produce.

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The staple crop is maize (corn), which is used to make sadza (a thick cornmeal porridge) and other traditional dishes.

The rise of fine dining in Zim

In recent years, Zimbabwe’s culinary scene has experienced a significant surge in popularity, with the opening of modern restaurants and hotels catering to international tastes.

Fine dining establishments like The Social Kitchen and 310 on Parkway in Victoria Falls, who serve Italian fine dining to perfection or The Residence in Harare’s leafy suburb of Borrowdale Brooke offer refined dishes with a focus on local ingredients.

Chefs like Thembi Moyo, who has worked at top restaurants in Europe and Africa, are pushing the boundaries of Zimbabwean cuisine.

A celebration of global cuisine

The UN Gastronomy Summit, taking place in Victoria Falls, will bring together chefs, food experts, and enthusiasts from around the world to celebrate the diversity of global cuisine.

The event will feature workshops, demonstrations, and tastings showcasing the best of Zimbabwean cuisine alongside other international flavours.

This unique opportunity will allow attendees to experience the country's vibrant food culture and network with fellow foodies.

Sadza and meat

One dish that embodies the essence of Zimbabwean cuisine is sadza nenyama (sadza with meat). This traditional dish consists of a thick cornmeal porridge served with braised beef or goat meat stew.

The sadza is cooked with a touch of salt and butter to give it a creamy texture. To prepare this dish, follow these steps:

Ingredients

2 cups of sadza flour

2 cups of water

1 tablespoon of salt

2 tablespoons of butter

1 kg beef or goat meat

2 onions

2 cloves garlic

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

Salt and black pepper to taste

Instructions

Cook the sadza flour with water to form a thick porridge.

Add salt and butter to taste.

In a separate pan, brown the beef or goat meat with onions, garlic, cumin, coriander, paprika, salt, and black pepper.

Simmer the stew for at least 1 hour until the meat is tender.

Serve the sadza with the braised meat stew.

The future of Zim cuisine

As the UN Gastronomy Summit approaches, Zimbabwe's culinary scene is poised for growth and innovation. With its unique blend of traditional flavours and modern techniques, Zimbabwean cuisine is set to capture the hearts and taste buds of foodies worldwide. The country’s commitment to sustainable agriculture and local sourcing ensures that its cuisine will remain authentic and true to its roots.

Conclusion

Zimbabwe’s gastronomic future is bright indeed. From its rich cultural heritage to its innovative chefs and unique ingredients, this African nation has so much to offer.

As we look forward to the UN Gastronomy Summit in Victoria Falls, we can’t help but wonder what new flavours and traditions await us. Whether you are a food enthusiast or simply looking for a taste adventure, Zimbabwe has something for everyone.

So come and experience the best of Zimbabwean cuisine at the UN Gastronomy Summit. Get ready for a culinary journey that will leave you wanting more!

• 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 is a perfectionist, meticulous in the kitchen, works well under pressure and absolutely loves good food! Her specialties range from using indigenous ingredients to fine dining, gourmet food, gluten-free, vegan dining, food health and safety and food research and development.