Heritage on a Plate
Zimbabwe’s rich cultural heritage is deeply rooted in its traditional cuisine, particularly vegetables passed down through generations. The Amai Mnangagwa Traditional Cookout Program, launched in 2020, aims to promote these dishes globally.
Traditional vegetables such as Nyovhi (Spider plant/Cleome gynandra), Mbuya Mbuya (Thorny pigweed/Amaranthus spinosus), Derere (Wild jute/Corchorus tridens), Tsine (Muhlabangubo/Black jack/Bidens spinosa), Muchacha (Wild gherkin/Cucumis anguria), Muboora (Pumpkin squash/Cucurbita maxima), Munyemba (Cowpea leaves/Vigna unguilata), Chireverere, Mubvunzandadya, Fat hen (Chenopodium album), and Nhuri are staples in Zimbabwean cuisine.
Ms. Fedilia A. Nyika, the chief’s wife of Chief Masunda and a participant in the program, emphasizes the importance of traditional vegetables in Zimbabwean culture and identity. She notes that these dishes alleviate sugar diabetes, heart problems, cancer, cardiac challenges, obesity, and other health issues due to their rich nutritional value.
“Traditional vegetables are essential to our health and heritage. Black jack helps increase blood in the body and strengthens the bones. Okra promotes proper movement of our bowels to prevent constipation.”
However, she laments that some traditional vegetables are neglected due to globalization. “Some of these vegetables are no longer consumed due to the influx of modern food,” she says.
Ms. Nyika participated in the Amai Mnangagwa Traditional Cookout Program, where she showcased traditional dishes and learned new recipes,encourages more programs in rural communities to create employment and revenue opportunities.
“In our rural community, we need more programs like this to create employment for our youths and generate revenue from selling traditional dishes during local events,” she suggests.
Local farmer, Saziso Mangena, cultivates traditional vegetables using organic manure.
“l use organic manure, likely composed of animal waste, compost or plant residues to fertilize my vegetables. This natural approach promotes soil health, improves crop yields and reduces the risk of chemical contamination.
However, Ms. Mangena faces challenges in growing and marketing traditional vegetables. “The challenges are that they germinate in summer only, unless you practice irrigation. Some people do not like to buy traditional vegetables, so the market is low and there high transport cost to sell our vegetables in Zvishavane since we stay far from Zvishavane town.”
Chef for Victoria Falls Safari Lodge (BOMA RESTAURANT), Sithabethe Mzizi incorporates traditional vegetables into his recipes. He uses leafy greens like pumpkin leaves (Muboora) or cowpea leaves (Nyemba) in stews or sautés and adds sweet potatoes to soups.
“Traditional vegetables showcase Zimbabwe’s cultural heritage, highlighting the country’s biodiversity and providing unique flavors and textures”.
Mzizi cites childhood memories, dynamic local cultures, and health trends as inspirations for using traditional vegetables. “My favorite traditional vegetable is pumpkin leaves (Muboora) as it is rich in iron and folic acid, essential for many bodily functions, including the formation of red blood cells that transport oxygen to the rest of the body.”
Chef Mzizi shares his recipe for preparing Muboora (pumpkin leaves), guiding us on how to cook this traditional Zimbabwean dish.
” Take 1 bunch of pumpkin leaves (Muboora), 2 chopped tomatoes, 1/2 chopped onions, 500 ml boiling water, 1 tsp bicarbonate of soda, 4 tbsp cooking oil and1 tsp salt. Before cook, wash the pumpkin leaves thoroughly, Remove the stem and silk from the leaves (known as “kufurura” in Shona).
Cut the leaves into smaller pieces. Boil the water, add bicarbonate of soda, and then add the cut pumpkin leaves.; Close the pot and bring to a boil for 5 minutes, stirring occasionally. Drain the leaves and return them to the pot. Add cooking oil, salt, onions, and tomatoes. Stir, reduce heat, close pot, and let simmer until the tomatoes and onions are cooked through (about 10 minutes). Serve with sadza or your favorite relish”.
Chef Mzizi welcomes customers to explore the vibrant world of traditional Zimbabwean vegetables at his work place.
“We are proud to share our cultural heritage through cuisine. Try our signature dishes featuring spider flower, pumpkin leaves, black using fresh, locally sourced ingredients to ensure an unforgettable dining experience”.
