Source: Minister Moyo calls for indigenous cuisines on Air Zimbabwe menus – herald
Mbulelo Mpofu in Matobo District, Matabeleland South
AN inspiring call for cultural preservation has been sounded by the Minister of Public Service, Labour and Social Welfare, Edgar Moyo who has urged the nation to aggressively embrace and promote traditional Zimbabwean cuisines across all sectors – including taking local flavours into the skies.
Minister Moyo, who is also the Member of Parliament for Matobo North, made these remarks on Sunday during Day 2 of the annual Amagugu Food and Beverages Expo.
This event was held at the Amagugu International Heritage Centre (AIHC) in the heart of Matobo, a hub dedicated to documenting and preserving indigenous culture.
Addressing a captive audience, Hon. Moyo emphasised that preserving heritage goes beyond museums; it must be incorporated into everyday life and commerce.
He specifically singled out the aviation sector, challenging the national carrier, Air Zimbabwe, to incorporate local delicacies into its in-flight menus and lifestyle magazines.
“We shouldn’t be shy to let passengers taste our own local foods. Integrating these dishes into our airborne menus gives visitors a true taste of Zimbabwe even before they touch down on our soil,” Minister Moyo asserted.
The Minister shared personal insights from his travels, revealing that his understanding of other nations often began mid-air.
He noted that he had frequently learned a great deal about different countries’ cultures before landing simply because their national airlines encouraged passengers to try regional cuisines.
He argued that Zimbabwe must heavily adopt this approach if the momentum from National Culture Month is to be sustained and carried forward successfully.
To illustrate his point, Hon. Moyo pointed to regional airlines that have mastered the art of culinary diplomacy.
A prominent example is Kenya Airways, which intentionally curates its in-flight experience to reflect African heritage.
According to Msafiri, Kenya Airways’ in-flight magazine, the airline makes a concerted effort to serve local cuisines on its regional routes while subtly adapting menus on inter-continental flights to suit European or Indian palates.
In a recent feature, travel reporter Jackson Biko highlighted how deeply the airline tailors its catering to regional preferences.
“The menus are largely influenced by passenger profile. For example, Indian routes are mainly vegetarian, meals on flights to West African destinations include local cuisines like jollof rice, plantain and fish dishes, while European routes feature more pasta,” Biko wrote.
Biko further observed: “If you fly one of the West African routes you will notice that the grammage of food is higher because passengers on that route are more likely to request additional helpings. In the spirit of going that extra mile to accommodate passengers, Kenya Airways also imports a special chilli from Nigeria that it knows is popular with Nigerians.”
Hon. Moyo believes Air Zimbabwe and local hospitality players can mirror this level of intentionality by introducing local staples like umxhanxa (a traditional blend of melon, dried maize, and sugar) and other indigenous dishes to international and regional travellers.
The Expo was not all formal speeches. Known for his lively community engagement, Hon. Moyo fully immersed himself in the festivities.
The Minister delighted the crowd by showcasing his own fancy footwork on the dance floor, joining local performers to celebrate the spirit of Matobo.
To ensure the continuity of this vibrant heritage, the Minister concluded his visit by donating a sum of money to the local Njelele Dance Group, a gesture that was met with thunderous applause from the community.
As the Amagugu Food and Beverages Expo wrapped up, the message from Matobo North was loud and clear: Zimbabwe’s traditional identity is a asset that deserves to be celebrated – from the rural communities of Matobo all the way to the skies.
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