Towards Innovative Standardisation for Traditional Cuisine in Zimbabwe

There is a growing demand in Zimbabwe for the local cuisine, constituting traditional dishes prepared using locally available ingredients. The aim of the study was to produce accurate measurements to standardise the quantities of ingredients making these dishes and to develop a recipe book for Zimbabwean gastronomy. The study was necessitated by the observation that, although many Zimbabwean caterers are able to prepare traditional dishes, they apparently lack skills and knowledge in standardising recipes. In the hospitality industry, to meet customer needs and expectations, it is necessary to establish production standards hence the need for standard recipes of local dishes which use standardised measurements. Lack of documentation on standardised measurements in traditional cuisine prompted the researchers to carry out this study with innovations on traditional recipes, producing a selection of standard prototypes of dishes in a kitchen laboratory. A qualitative study design was employed, where semi-structured interviews were used to gather data from a target population of elderly people who were 60 years and above in the ten provinces in Zimbabwe. The age group was chosen because they are among the most knowledgeable people on Zimbabwe cuisine. A sample size of 30 participants, three from each province was used to collect data. Purposive sampling was used to select the research participants. The findings revealed that there is lack of documented standard traditional recipes in all the provinces in Zimbabwe. The researchers noted that the preparation of traditional dishes using standardised measurements of ingredients results in consistency of products. Ultimately, all traditional dishes in the study will be developed into standard recipes and compiled into a traditional cuisine recipe book, which will be used in the tourism and hospitality industry, academia and communities. The study recommends standardising indigenous dishes into a formal recipe book and strategically integrating it into culinary curricula, hospitality operations, and community initiatives to foster cultural preservation and economic development.