Hadza lezembgwe : a brief exposition of a Kalanga gastronomic intangible cultural heritage element

Abstract

This paper discusses the reasons behind the popularity of hadza lezembgwe (pearl millet thick porridge) among the Kalanga people. It explains what the product is and why some urban restaurants fail to produce it in the way it is preferred by the Kalanga people. The study was done within the dictates of the UNESCO 2003 Convention for the Safeguarding of the Intangible Cultural Heritage. Therefore, the study aims to raise awareness of this important intangible cultural heritage element while alerting the impacted community to the need to ensure its survival for their benefit and that of future generations. Data was gathered through semi-structured interviews and participant observation. The researchers travelled to two districts, Bulilima and Mangwe, in the province of Matabeleland South in Zimbabwe, where most Zimbabwean Kalanga are found. Analysis was then done within the framework of the critical heritage theory, a theory that demonstrates how rethinking heritage beyond fixed monuments opens up avenues to challenge structures of power and promote living cultures. It was established that the processing of pearl millet into gwisa (pearl millet flour) and setje (finer pearl millet samp) is the most important part of producing this special type of hadza. The study concludes by making recommendations that these traditional preparation skills be documented and safeguarded in line with the requirements of the 2003 UNESCO Convention.