Abstract:
Indigenous cuisine plays a pivotal role in the nutrition and well-being of the Zimbabwean
people. Zimbabwe has a wide array of indigenous cuisine which is gradually disappearing.
Knowledge of the indigenous cuisine is disappearing due to modernisation and denigration
of indigenous knowledge. In the Zimbabwean context, indigenous cuisine dubbed
“Zimbabwe Soul Food” includes sadza or, isitshwala or, pap from maize, rapoko, millet
and sorghum. Vegetable relishes include green and dried pumpkin leaves, cow peas,
umhlabangubo or tsine (black jack) and nyevhe or ulude (spider flower leaves), served
plain or in peanut butter sauce. Protein relishes include mopani worms (madora or
amacimbi), dried meats and flying ants. Using a qualitative case study method, this study
explored how indigenous knowledge of cuisine in Zimbabwe may be preserved. Findings
from peri-urban men and women between the ages of 20 and 74 years revealed that the
consumption of indigenous cuisine is associated with the old people and those who are
socially inferior. It is recommended that the awareness about the preservation of the
knowledge of indigenous cuisine should be raised because it has the potential of promoting
healthy eating habits and food tourism.
