10 T’s of Gastronomy

*Crafting Culinary Experiences in Rural Zimbabwe – Chef Carl Joshua Ncube’s 10-Point Approach to Rural BnB Gastronomy*

By Chef Carl Joshua Ncube, UN Tourism Special Ambassador for Gastronomy

Chef Carl Joshua Ncube, and today I want to talk about something incredibly close to my heart: the revolution of rural tourism through food, specifically through our “Chikafu Project” and its essential role in Rural BnB. We’re not just cooking; we’re crafting experiences, telling stories, and empowering communities, all from the heart of our villages. My approach to developing authentic, restaurant-style recipes that are simple enough for anyone to learn is broken down into ten crucial components. Let’s dive in!

*1. Tactic: The Masterplan Behind Every Mouthful*

Before we even think about what ingredients to chop or what pot to use, we start with strategy. What’s the why behind this dish? Who are we cooking for – a local family, an international guest, or both? What’s the desired outcome? We’re talking sustainability, minimizing food waste, ensuring healthy profit margins (because, mari!), keeping costs low, and celebrating the incredible local ingredients. Every recipe in the Chikafu Project is designed with these goals in mind, ensuring it’s not just delicious but also smart business and good for the planet.

*2. Territory: Where the Magic Happens, and For Whom*

Knowing where your food is being cooked is paramount. Is it a village kitchen with an open fire, or a small, rustic BnB setup? Equally important is understanding your guests. Are they from Harare, or are they from Europe? How we explain the dishes, how they’re presented on the plate, and even their names play a massive role. A dish named “Gango ReHuku” (Free-Range Chicken Stir-fry) might need a little more context for someone unfamiliar with Zimbabwean cuisine, but its authentic taste will speak volumes.

*3. Theme: Food Tells a Story, Always*

Food isn’t just sustenance; it’s a narrative. Every meal has a theme. Is it a hearty breakfast to start a busy day on the farm? A celebratory dinner for a wedding? A solemn dish for a tribal ritual? Or just a casual lunch with friends? We consider the specific occasion – be it breakfast, dinner, cocktails, funerals, birthdays, or spiritual ceremonies – and tailor the food to fit that moment perfectly, ensuring it resonates with the cultural context.

*4. Tone: The Canvas of Colour and Composition*

The visual appeal of food is non-negotiable. What will the food look like? What colours from our natural ingredients can we celebrate? Think vibrant greens from fresh vegetables, rich reds from tomatoes, and earthy browns from grains. How does the composition on the plate complement the overall theme and even the decor of the dining space? We want every dish to be a feast for the eyes before it even touches the palate.

*5. Taste: A Symphony on Your Tongue*

Taste is complex, and we explore all its dimensions. We focus on the five basic tastes: sweet (think ripe mangoes), sour (lemons from the garden), salty (perfectly seasoned meat), bitter (traditional greens like nyevhe,mfushwa), and umami (that rich, savoury depth in slow-cooked stews). Each of these tastes hits different parts of your tongue and contributes to the overall flavour profile, creating a balanced and memorable dish.

*6. Texture: The Feel of Flavour*

Texture adds another layer to the culinary experience. Is it crunchy (roasted nuts), creamy (peanut butter sauce), chewy (medium rare biltong), crispy (fried mupunga…yes I said it), or tender (perfectly cooked beef)? We play with contrasting textures to make each bite interesting and satisfying, ensuring the food isn’t just flavourful but also exciting to eat.

*7. Technique: The Art of the Cook*

Our recipes break down cooking into simple, teachable techniques. We cover everything from grilling over an open fire to slow-cooking in a traditional pot, boiling, frying, roasting, steaming, and even fermenting. The goal is to demystify complex cooking and make it accessible, allowing anyone to execute these “restaurant-style” dishes with confidence.

*8. Time: Patience is a Virtue (and a Flavour Enhancer)*

Time is a crucial ingredient. How long does something need to grill to get that perfect char? How long should a stew simmer to develop deep flavours? How long does meat need to rest after cooking to retain its juiciness? We teach the importance of patience and precision when it comes to cooking times, ensuring every dish reaches its full flavour potential.

*9. Temperature: Hot or Cold, Always Right*

The right temperature is key to both safety and flavour. Whether it’s serving a piping hot plate of sadza and stew, or a refreshing cold drink, understanding and controlling temperature throughout the cooking and serving process is vital. It affects texture, taste, and the overall enjoyment of the meal.

*10. Theatre: The Performance of the Plate*

Finally, it’s all about the theatre! The ceremony of bringing the food to the table, the performance of the plating, the environment in which it’s served – all these elements elevate a simple meal into an amazing experience. We encourage beautiful presentation, engaging storytelling about the ingredients, and creating an atmosphere where the food becomes the star of the show.

*Through the Chikafu Project, we’re not just teaching recipes; we’re building culinary confidence, celebrating Zimbabwean heritage, and creating sustainable opportunities in rural tourism. It’s about empowering communities to share their authentic flavours with the world, one delicious dish at a time. *

www.chikafu.org