Food handling in Shona Villages of Zimbabwe

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Abstract
The ways in which food is handled after production by the Shona people in rural Zimbabwe is discussed. The annual cycle of food production in the villages, the food habits, common foods such as cereals, meat and meat products, milk and milk products, vegetables, groundnuts and other foods including soft and alcoholic drinks are described. The major methods used to preserve food for use throughout the year especially sun‐drying are outlined. There is also an emphasis on the need to improve the rudimentary nature of most of the food preparation operations used in Shona communities in conjunction with their nutritional implications to the village diet particularly during the winter months when there are shortages of fresh foods. Aspects of food and drink influenced by the Shona tradition including food taboos are briefly reviewed. Ways of overcoming the shortages of fresh foods during winter months and improving the methods of food handling are suggested.