Cooks peel tomatoes outside a traditional food kitchen in Bulawayo.
With both hands gripping a large wooden spoon, a woman stirred thick maize-meal porridge -- Zimbabwe's staple known as sadza -- over an open fire while a three-legged pot of sorghum bubbled beside her.
A few steps away, men skinned an ox head as others chopped tomatoes and sorted fiery chillies for relish in a flurry of preparation.
This is the daily ritual at Siphatisiwe Ncube's alley kitchen eatery in Bulawayo, Zimbabwe's second city, where a growing number of customers are turning to traditional grains such as millet and sorghum, drawn to their nutritional value.
The city is seeing a rise in indigenous restaurants, reflecting a broader shift in public attitudes away from more processed diets, said food scientist and lecturer Makhosi Mahlangu.
