By Jonathan Mbiriyamveka
In 2025, tourism contributed 10% to Zimbabwe’s GDP growth, and at the heart of this success story is Gastronomy Tourism—led by the Culture and Heritage Cluster.
One shining example?
The Amai’s Traditional Cook-Out Competitions, held today in Masvingo Province, where Zimbabwe is stirring up its identity as a must-visit food storytelling destination.
ZTA CEO Dr George Manyaya
This was no ordinary cook-off.
The competition brought together an inspiring mix of contestants—community members, persons with disabilities, tertiary students, and professional chefs—proving that inclusivity is not an afterthought but a deliberate ingredient in Zimbabwe’s tourism value chain.
Officiated by the Minister of Tourism and Hospitality Industry, Hon. Barbara Rwodzi, the event is a flagship initiative launched in 2019 by the Patron of Tourism and Hospitality Industry, Her Excellency the First Lady, Dr. Auxillia Mnangagwa.
More than a showcase of culinary heritage, the competition is a living celebration of innovation, medicinal foods, and unique offerings like Wezhira wine, which add depth to the nation’s gastronomic identity.
Rooted in His Excellency President Cde. Dr. E.D. Mnangagwa’s mantra of “leaving no one and no place behind,” the initiative has become a vital source of income—especially for marginalised groups—while advancing disability inclusion on the path to an upper-middle-income society by 2030.
Huge turnout at Amai’s Traditional Cook-Out Competitions in Masvingo
Through a Whole-of-Government Approach, Gastronomy Tourism is being institutionalised as a sustainable economic driver.
And the impact is already on the menu: many past contestants have gone on to build successful businesses and restaurants, while others are now shaping the future as lecturers in culinary programmes.
This is tourism not just as an event, but as a transformative journey from participation to long-term empowerment.
#Amai’sTraditionalCookout2026
#ExperienceZimbabwe
#IlifaLethu
#NhakaYedu
#OurHeritage
#ThisIsUs
#ZimBho👍
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