Amai’s Traditional Cook-Out Competition 2026 Officially Kicks-off
Amai’s Traditional Cook-Out Competition 2026 Officially Kicks-off
March 26, 2026
The Amai’s Traditional Cookout Competition 2026 showcases have officially kicked off, celebrating the very best of Zimbabwe’s local flavours, rich heritage, and exceptional culinary talent. This flagship initiative, launched in 2019 by the Patron of Tourism, Her Excellency the First Lady of the Republic of Zimbabwe Dr. Auxillia Mnangagwa, promotes the Culture and Heritage Cluster, aiming to elevate Zimbabwean Cuisine globally while celebrating Indigenous Culture. Today’s proceedings are being led by the Minister of Tourism and Hospitality Industry Hon. Barbara Rwodzi, as Guest of Honor.
From authentic tastes rooted in the secret spices of our rural heartlands to innovative twists on traditional dishes, the competition is a true showcase of diversity and creativity. Contestants, drawn from Professional Chefs, Tertiary Students, Persons with Disabilities and Community participants are demonstrating that traditional food is not merely a meal but a rich cultural experience.
The 2026 Amai’s Traditional Cookout Competition for Harare Metropolitan Province exploded with colour, flavour, and creativity, bringing the region to life with vibrant energy. Mouthwatering dishes reimagined tradition with bold innovation from crispy madhumbe croquettes to the tangy fusion of masawu and nyii chutney and indulgent treats like madora and matemba pies, mbanga cake, tsubvu cake and baobab ice cream. Refreshing Zimbabwean mocktails and unique blends such as tamarind juice, lemon and gavakava juice added a modern twist, turning the event into a lively celebration of heritage, ingenuity and the evolving taste of Zimbabwean cuisine.
The 2026 Amai’s Traditional Cookout Competition for Harare Metropolitan Province exploded with colour, flavour, and creativity, bringing the region to life with vibrant energy. Mouthwatering dishes reimagined tradition with bold innovation from crispy madhumbe croquettes to the tangy fusion of masawu and nyii chutney and indulgent treats like madora and matemba pies, mbanga cake, tsubvu cake and baobab ice cream. Refreshing Zimbabwean mocktails and unique blends such as tamarind juice, lemon and gavakava juice added a modern twist, turning the event into a lively celebration of heritage, ingenuity and the evolving taste of Zimbabwean cuisine.
