Prince Sivalo Mahlangu, host of the YouTube show Magriza Made Me Cook, believes Zimbabwe’s culinary future depends on preserving traditional cuisines through better documentation and creative innovation.
According to heraldonline.co.zw, speaking after attending the inaugural Alliance for Food Sovereignty in Africa (AFSA) Chefs Gathering and policy convening in Addis Ababa, Ethiopia, Mahlangu stressed the importance of preserving and modernising African foodways.
Held under the theme “My Food is African: Chefs and Changemakers Shaping Food Futures”, the gathering brought together culinary professionals from across the continent, including Zimbabwe, South Africa, Zambia, Kenya, Nigeria, and more, to explore food’s role in cultural identity, public health, and sustainability.
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“Importantly, I learnt that for our food to develop, documentation and innovation are key. Across the continent, we’re blessed with diverse, organic ingredients. We also share similar worldviews, which reflect in our cooking patterns and use of ingredients. There’s a deep spiritual connection in how we handle food, especially grains,” said Mahlangu.
He said his invitation to the high-level continental forum was a result of the work he has done documenting Zimbabwean culinary traditions through Magriza Made Me Cook.
“I was selected by AFSA because of my efforts in showcasing and preserving Zimbabwe’s diverse and beautiful food traditions. My cooking draws from both local and continental ingredients, which align perfectly with the ‘My Food is African’ initiative.”
He described the three-day event as an enriching experience that offered a rare platform for chefs to share food stories, techniques, and strategies to strengthen African food systems.
“On the first day, we shared personal food stories. I spoke about how amabele (sorghum) is key in our culture – used in making umqombothi, porridge, and my favourite, umcaba. Other chefs like Ska Moteane from Lesotho also talked about sorghum’s place in their cuisine.”
He added: “The day ended with a cooking demo by Ghanaian Chef Fatmata Binta, who showcased fonio, a revered small grain. On day two, discussions focused on threats to African agroecological practices and how to safeguard them. Chef Hissein Mahamoud Barkai from Chad closed the day with a cooking demonstration using native ingredients.”
The final day featured storytelling from African kitchens, led by Zimbabwe’s own Carl Joshua Ncube and Delroy Tapiwa Guzha, who helped spearhead collaborative initiatives to advance African cuisine.
