Story by Fairstars Mukungurutse
HARARE – TRADITIONAL Turkish dishes took centre stage in Harare this Saturday as part of the global celebration of Turkish Cuisine Week, running from May 21 to May 27.
Organised by Turkish embassies around the world, the initiative spotlights Turkey’s rich culinary heritage, promoting cultural diplomacy through food.
Launching the local leg of the event at the Hyatt Regency in Harare, the Turkish Ambassador to Zimbabwe, Her Excellency Berna Kasnakli Versteden, underscored the importance of gastronomy in fostering international relations.
“Since 2022, under the auspices of First Lady Emine Erdoğan, we have been celebrating Turkish Cuisine Week. The objective is to share our rich gastronomic traditions with our global friends,” she said.
“Gastronomy is a vital part of culture and serves as an important tool of public diplomacy. As representatives of the Republic of Turkey, we promote our cultural elements to foster stronger ties. I am pleased to observe the similarities between Turkish and Zimbabwean cultures. We both treasure food, and hospitality is central to our traditions, no guest leaves without sharing a meal,” she added.
Ambassador Versteden also highlighted Turkey’s booming tourism sector, noting that over 50 million tourists visited the country last year.
Highlighting the unique and diverse delicacies on display, Turkish national Alper Alaybayoglu shared his African cuisine experience.
“I have observed that both African and Turkish cuisines feature grilled dishes and stews. The use of herbs and spices is quite similar, particularly in stews. I enjoy the oxtail stew, it’s a global trend and I also like the roadrunner and okra. We have okra in our cuisine as well, though we prepare it differently. Brown sadza was something new for me, and I really like it.”
Running under the theme “Classics of Turkish Cuisine”, ambassador Versteden urged individuals, families and communities to celebrate Turkiye’s vibrant culinary traditions.
