The BaKalanga people boast a culinary tradition as rich and diverse as their heritage. Their food is a vibrant reflection of their resourcefulness, showcasing the ingenious use of affordable, basic, and locally accessible products, alongside a broad and fascinating range of cooking techniques and preparation styles. The very tastes and flavors of Kalanga food evoke the spirit of the nation itself, while also revealing intriguing similarities to the cuisines of their Nambya and Karanga neighbours.
In this documentary, we embarked on a captivating journey to unearth the origins of many beloved BaKalanga dishes. What unites these favourites is a disarming honesty and remarkable ease of preparation, yet each offers a fascinating flavour profile and intriguing texture. From the most captivating method of preparing Gwisa (pearl millet) to the uniquely crafted Tjihwabha (biltong), traditionally designed to “extinguish the fire” (referring to its cooling or satiating properties), every bite tells a story.
The vast supply of the Mopane tree in regions like Bulilima-Mangwe ensures a steady availability of mahonja (amacimbi/madora/masonja – Mopane worms), a prized delicacy still prepared exactly as it was over a thousand years ago. Given such a deep-rooted history, it’s clear that Kalanga food offers an exceptionally exciting and authentic culinary range.
Among the staple grains, Zwidlo (Sorghum) and Tjimanga (Maize) are paramount. These vitamin-rich grains, often washed, diced, steamed, or boiled, are perhaps the most abundant among the BaKalanga and are generally consumed as a delicious side dish to a hearty meat stew. From these staples, the quick and easy-to-make Bususu, a comforting porridge, is a daily delight.
The versatile indigenous fruits like Matogwe, Matamba, Makomo, and Mpfula are also cornerstones of Kalanga cuisine. With their large availability in the region, these trees provide a supply of both essential nutritional and medicinal benefits, further enriching the traditional diet.
Given the sheer geographical expanse encompassing Bulilima-Mangwe, Tsholotsho, North/North-West Botswana, and Matopo Districts, the current resurgence of interest in Kalanga food means that no dish can ever be considered generic. Just as Plumtree Town often presents an enigma to travellers journeying to Botswana or South Africa, so too its cuisine—paradoxically, perhaps—is deceptively simple, yet profound. Some of its origins and preparation methods have remained remarkably unchanged for more than a thousand years, since the earliest arrival of the BaKalanga in what is now Zimbabwe.
Taboka! (Thank you!)
