Zimbabwe’s gastronomy tourism narrative took center stage Tuesday as Permanent Secretary Dr. Takaruza Munyanyiwa issued a clarion call for the institutionalisation of indigenous cuisine as a strategic driver of economic growth, social cohesion and cultural preservation, insisting that “no one and no place be left behind” in the march toward Vision 2030.
Speaking at the 2026 Amai’s Traditional Cookout Competitions hosted at Nyadire Teachers’ College in Mashonaland East Province, Dr Munyanyiwa, representing Tourism and Hospitality Industry Minister Hon. Barbara Rwodzi hailed the government’s resolve to devolve tourism programmes to grassroots levels.
“Tourism is a driver of culinary heritage preservation, social cohesion and sustainable economic growth,” Dr Munyanyiwa said before a crowd that included traditional leaders, professional chefs, tertiary students, community members, and persons with disabilities.
A total of 45 contestants showcased exceptional culinary artistry rooted in Zimbabwe’s rich heritage, reflecting the growing transformation of indigenous cuisine into a robust tourism product.
The event, anchored by the presence of traditional leaders, reaffirmed the deep cultural significance of gastronomy within the country’s tourism landscape.
Dr Munyanyiwa noted ongoing efforts to institutionalise Gastronomy Tourism as a key pillar of the sector, alongside the strategic guidance of the Patron of Tourism and Hospitality, Her Excellency the First Lady Dr. Auxillia Mnangagwa.
Beyond the celebration of food, the initiative positions gastronomy tourism as a strategic vehicle for entrepreneurship and destination branding, empowering communities across all provinces to transform heritage into thriving tourism enterprises.
“This is in line with His Excellency the President Cde. Dr. E.D. Mnangagwa’s Vision 2030,”Dr Munyanyiwa said, inviting the world to experience Zimbabwe’s living traditions.
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