By Simon Ngena

FORMED in 1945, the United Nations (UN) is a global organisation whose tentacles extend to all facets of life — agriculture, health, education, science and technology, environment, tourism, culture, among others. Under the theme “Gastronomy tourism: A driver of economic diversifi cation and inclusion”, the UN regularly convenes, through panel discussions, presentations, masterclasses and thematic visits, destinations, and international experts to explore the transformative potential of gastronomy tourism to become a driver of economic diversification and inclusion, fostering social and environmental sustainability, and enhancing regional cohesion and resilience of local communities.

In recent years, gastronomy tourism has emerged as a significant travel motivation, off ering authentic experiences that resonate with the growing interest in food among travellers, who are also looking for a more profound connection with local communities during their trips. This trend presents vast opportunities for sustainable development, cultural exchange, and community empowerment. It was in this light that African nations, Zimbabwe included, converged on Arusha, Tanzania, from 23-25 April 2025 for the Second UN Tourism Regional Forum on Gastronomy Tourism for Africa.

The indaba was a follow-up to the First UN Tourism Regional Forum on Gastronomy Tourism for Africa, held from 26-28 July 2024, in the resort town of Victoria Falls, Zimbabwe. There is no denying the fact that Africa’s gastronomic heritage is rich and diverse, yet often overlooked by tourists. Its fl avours tell stories of cultural traditions, from ancient recipes to modern innovations. African cuisine refl ects a fusion of infl uences, merging ancestral recipes with the creativity of chefs, who sublimate local specialties and ingredients, inviting the world to experience the richness of the continent’s gastronomy.

What is the Meaning of Gastronomic Tourism?

Gastronomic tourism is a relatively new direction focused on exploring a country through its culinary traditions. It’s not just a tour for food’s sake; it helps you learn more about the visited region, its cultural values, features, unique dishes, and ingredients. As the name suggests, gastronomic tourism is a modern form of globetrotting where people travel across the world to sample cultural diversities through their cuisines.

This exploration involves a wide range of activities, including visiting breweries, food spots, trying out local dishes, and participating in cooking classes or food festivals. In a gastro-tour, tourists taste the world’s most delicious dishes, get acquainted with the local cuisine not only in restaurants but also by visiting farms, attending master classes, and enjoying vibrant street food, gaining new taste impressions. Since food generally holds great signifi cance in people’s lives, it is no wonder that many places in the world are remembered for the sensations derived from traditional cuisine. Thus, every country with a developed tourism sector strives to evoke as many emotions in visitors through food as possible, and Zimbabwe is no exception. Certain stereotypes have developed regarding diff erent regions. For instance, France is invariably associated with croissants, Italy with pasta, Japan with sushi, Zimbabwe with sadza, Nigeria with jolof rice, Ghana with yams and Mexico with tacos.

What are the Benefits of Gastronomic Tourism?

Gastronomic tourism off ers a range of benefits to the tourism industry, communities, and travelers, including:

 Unique Cultural Experience By visiting food places, local markets, and breweries and sampling diverse foods, travelers experience a glimpse of unique local cultures through food, gaining insights into cultural traditions, values, history, and lifestyle.

 Fostered Food Innovation Gastronomic tourism encourages food producers and chefs to experiment with local dishes, driving the demand for new, tastier, and healthier cuisines, resulting in the fusion of new culinary trends into industry experiences.

 Immersive Experiences Gastronomic tourism immerses travellers in dynamic experiences beyond typical tourist attractions. They can explore hidden gems, taste indigenous ingredients, and participate in local food rituals, enhancing their overall travel encounter.

 Economic Contribution Gastronomic tourism strengthens the financial foundation of a destination by empowering small-scale food producers, farmers, artisans, restaurants, and food-related businesses. lPreservation of Culinary Heritage By increasing interest in traditional dishes, local cuisines, and recipes, gastronomic tourism plays a crucial role in preserving the posterity of global culinary heritage. It enhances the transfer of culinary knowledge and skills across generations, reserving traditional cuisines from extinction.

In practical terms, there is no better way to immerse oneself in cultural diversities, traditions, and heritage than through gastronomic tourism. This multifaceted approach to modern globetrotting embraces cuisines as a reliable source of economic development, social enrichment, and environmental sustainability. Welcome to Zimbabwe’s Cuisine Zimbabwe is a wonderful safari and wildlife destination, but there’s far more to it than that. The Zimbabwean people have a rich culinary tradition that transforms common and unconventional ingredients into hearty, scrumptious dishes.

When you visit Zimbabwe, you absolutely have to sample these dishes — even if it means going out of your comfort zone. The country’s most famous staple is, naturally, sadza — a thickened porridge made from maize meal, zviyo (finger millet), mhunga (pearl millet) or mapfunde (sorghum), which is often accompanied by a variety of meat stews and/or vegetables and legumes, such as nutritious pumpkin leaves (muboora) and cowpeas (nyemba). Dishes like dovi, a peanut butter-based stew, and kapenta, small, sardine-like fish, reflect the resourcefulness and rich flavours that Zimbabwean dishes are known for. If you’re unsure where to start, we’ve put together a list of 10 different dishes you have to try on your next Zimbabwe safari tour. Read on to learn more about them.

1. Sadza

No culinary journey in Zimbabwe is complete without trying sadza! This thick maize meal porridge is typically paired with meat or fish dishes, vegetables, or flavourful sauces. It’s a simple dish, yet it’s the cornerstone of Zimbabwean cuisine, much like mielie pap in South Africa, nzima in Malawi, ugali in Kenya and Uganda. However, Sadza’s significance extends beyond its ingredients. It is a symbol of community and sharing and is often eaten with the hands from a communal plate. This fosters a sense of togetherness, so it’s no surprise that sadza is staple at both everyday meals and special occasions. It’s truly a dish that caters to all, from meat lovers to vegetarians. Aside from meat and fish, you can also enjoy it with traditional leafy greens like muboora, rape, covo, mufushwa or beans, as well as fish.

2. Mopane Worms

Mopane worms, better known as macimbi or madora in the vernacular, are a distinctive feature of local cuisine, particularly Matabeleland. They’re a must for adventurous eaters, and are served in many restaurants, hotels, and safari lodges in Zimbabwe. Locals harvest these caterpillars, which are actually the larvae of the emperor moth, from the indigenous mopane trees. They’re not only a sought-after delicacy amongst the local people, but also a vital source of protein, nutrients, and income for local communities. Mopane worms are very versatile. Typically, people clean and dry them, preserving them for extended periods. Dried mopane worms are crunchy snacks, with a distinctively robust flavour. Alternatively, they can be rehydrated and cooked, often in a rich, tomato-based sauce, and served with sadza or rice. Rich in protein, minerals and fat, mopane worms are much more than a ‘culinary curiosity’.

3. Bota Rine Dovi

Bota (porridge) is a time-honoured element of Zimbabwe’s breakfast cuisine. It’s a traditional porridge made from maize and provides a hearty and filling start to the day. What makes bota particularly special Zimbabwean dish are the diverse flavours that you can add to it. You can enjoy it with peanut butter, milk, sugar, honey, butter, or jam. Peanut butter gives it a creamy and nutty taste, mixing it with milk gives it a smoother texture, while yoghurt gives it some tang. Like sadza, bota is an integral part of the cultural fabric of Zimbabwe. Many families have their own unique ways of preparing it, and the recipe is often passed down through generations. Some use fresh, homemade peanut butter, while others might opt for ready-made off-the-shelf instant varieties.

4. Kapenta

The use of kapenta, locally called matemba, demonstrates Zimbabwe’s expertise in harnessing lake resources for its cuisine and nutritional needs. Originating from Lake Tanganyika, kapenta are small, sardine-like fish that were introduced into Lake Kariba in the 1950s as food for tigerf ish. Most of Zimbabwe’s kapenta comes from Lake Kariba, where it plays a vital role in the local diet and economy. The tiny, silvery fish are salted and dried in the sun in vast quantities, but are also prepared fresh. Their preparation varies, but whether dried or fresh, kapenta is most commonly fried until crisp, which brings out the fish’s natural flavours. When served with sadza, the crispy fish and the dense porridge creates a delightful contrast of textures and flavours. Alternatively, kapenta is often simmered in a sauce of tomatoes and onions that add flavour and complements the natural taste of the f ish. Curry powder and green peppers can also be added. Kapenta can also be made into a savoury chowder-like soup.

5. Mazondo (Cow heels)

The term mazondo is a Shona word which translates to cow heels or cow feet. Cow heels are often stewed to make a dish also known as neat’s foot. However, cow heels are a common delicacy in Zimbabwe and they are popular among men since they believe, cow’s feet are an aphrodisiac. Cow heels have a number of benefits to one’s body be it a male or female and they can be served with sadza or as a stew on its own. Mazondo have been a part of the Zimbabwean diet since immmemorial and the best cow heels have no spice or flavour added to it. They are simply boiled in salty water; their flavor comes from the marrow inside the bones. However, it has been proven that when a few spices are added to the broth, it opens up airways better than water does. This means that mazondo can act as a chief remedy for dire illnesses such as flu and cold. Another debatable benefit of eating mazondo is that they are an aphrodisiac, enhancing couples’ sexual performances. This has been a common belief in Zimbabwe since time immemorial. However, scientists are yet to prove this notion, though they have agreed to cow heels providing a placebo effect. The broth made from cow heels has often been recommended for curing hangovers; which is why one will find men feasting on sadza with cow heel stew early in the morning. Research has also shown that cow heel stew provides a dense connective tissue which when taken a lot leads to a smooth and elastic skin. It also helps the body heal wounds faster.

6. Nyama Yakagochwa (Roasted Beef)

Nyama, which simply means ‘meat’ in Shona, is used to refer to a range of meat-based dishes. Nyama choma or nyama yakagochwa is a distinctive form of barbecued meat that is much appreciated by discerning foodies. Nyama choma specifically refers to a method of slow-grilling various types of meat over an open flame. This technique, practised for generations, allows the meat to cook evenly and acquire a rich, smoky f lavour that typifies Zimbabwean barbecue. The types of meat used in nyama choma vary, including beef, goat, and chicken, each offering a different texture and flavour profile. This is further enhanced by the use of spices. Before grilling, the meat is often marinated with garlic, ginger, and paprika, as well as other local herbs. This tenderises the meat and gives it its complex, aromatic f lavour and smokiness. Nyama choma is more than just a dish — it’s a celebration of local ingredients and traditional cooking methods in Zimbabwean dishes. It’s enjoyed at gatherings, outdoor braai spots, social events like weddings, and other celebrations.

7. Muriwo Unedovi

Muriwo unedovi is a vegetarian dish that consists of collard greens, kale, or spinach cooked with peanut butter, onions, and tomatoes. The dish is simmered until all the ingredients have combined and is packed with nutritional benefits. The real magic of muriwo unedovi lies in its clever combination of peanut butter, onions, and tomatoes, with the peanut butter bringing a creamy, nutty richness to the dish, while the onions and tomatoes add a slight acidity that enhances the overall f lavour. The result is a creamy, savoury, highly nutritious dish that complements the sadza it’s traditionally served with perfectly. It’s a testament to Zimbabwe’s ability to transform simple ingredients into a dish bursting with flavour and nutrition.

8. Vetkoek/Fatcook

Also known by its vernacular names magwinya (Shona) and amagwinya (Ndebele), is a traditional, deep-fried doughnut without the characteristic hole in the centre. The word vetkoek literally means “fat cake” in Afrikaans has its roots deeply embedded in South African history. The fatcook is thought to have originated with the Voortrekkers, Dutch settlers who moved into the interior of South Africa in the 1830s. Seeking portable and durable food options for their long journeys, they found the vetkoek as a practical solution. This humble beginning has led to vetkoek becoming a favourite comfort food for many South Africans and later Zimbabweans, enjoyed in homes and often sold as a snack on the streets.

9. Chimodho

Also called mupotahayi, chimodho is a type of bread made from a mixture of maize meal and wheat flour, slightly sweet and often steamed or baked. It’s a versatile dish that pairs well with tea for breakfast or as a snack.

10. Mahewu

Maheu is a traditional, non-alcoholic drink that’s a refreshing and nutritious staple amongst Zimbabwean beverages. This drink is made from fermented maize meal, giving it a distinctive slightly sour taste and a milky texture. This fermentation also enhances the drink’s impressive nutritional value as it’s rich in nutrients and probiotics. Commonly drunk as a thirst quencher, mahewu is also valued for its ability to provide energy. The versatility of mahewu is seen in the various ways it can be flavoured and served. A common practice is to add ground peanuts, which gives it a nutty flavour and a creamier texture. Alternatively, it can be sweetened with sugar, and have milk added to it for children. Whether as a nutritious start to the day or a cooling drink on a hot afternoon, mahewu is a much cherished part of Zimbabwean dishes and food culture.