Zimbabwean traditional cuisine found an international platform through Bulawayo-born chef and cultural storyteller Prince Sivalo Mahlangu, who was part of the country’s delegation at the 2026 WILD Exchange in South Africa.

Held on 29 and 30 October at Vergenoegd Löw Wine Estate in the Western Cape, the gathering brought together stakeholders interested in indigenous food systems, culinary tourism, cultural preservation and business development.
To Mr Mahlangu, the event presented an opportunity to introduce international audiences to the work he has been doing through Magriza Made Me Cook (MMMC), a creative platform dedicated to documenting and promoting Zimbabwe’s traditional food heritage.
As the founding director of the initiative, he used the international gathering to showcase how his organisation has been recording Zimbabwean culinary traditions and preserving the stories behind indigenous dishes.

One of the highlights of his participation was a presentation outlining the work of Magriza Made Me Cook, accompanied by a showcase video from its ongoing A Taste of Zimbabwe documentary series.
The series explores the country’s culinary identity, taking audiences beyond recipes to understand the cultural practices, people and histories connected to traditional food.

Mahlangu’s contribution fitted into the broader discussions at the WILD Exchange, which sought to establish how indigenous ingredients could become part of premium tourism experiences and international hospitality markets.
The initiative, whose name represents Wholesome, Indigenous, Local and Diverse, is working towards creating stronger connections between African and Caribbean food systems, tourism operators, investors and local producers.

Zimbabwe’s participation also came at an important time as the country advances its National Gastronomy Strategy 2026–2030, which seeks to make traditional cuisine a stronger part of its tourism offering. Mahlangu also had an opportunity to interact with Tourism and Hospitality Industry Minister Barbara Rwodzi.

He described the meeting as encouraging, particularly after the minister expressed appreciation for the work being undertaken by Magriza Made Me Cook in promoting Zimbabwe’s culinary heritage.

Another memorable experience was witnessing indigenous small grains being incorporated into fine-dining cuisine at Vergenoegd Löw Wine Estate. The experience demonstrated how traditional ingredients can be presented in contemporary settings while retaining their cultural significance.

He also visited !Khwa ttu, a centre dedicated to preserving and showcasing San heritage, where he gained further insight into the relationship between indigenous knowledge, food and cultural identity.