Rainy Season(℃)
301

Dry Season

23456

Rainy Season

789101112(mm)10000Scenery
Fresh Farm Produce(Mar-Apr)

Weeding (Jan-Feb)

TraditionalCeremony

GrainFresh (Mar-Apr)Planting
Fresh
HarvestingThreshing

LegumeHarvesting (Apr-May)

Thatching grass(Jun-Aug)

Harvesting (Apr-May)

Drying (Jun-Aug)

Bira“Bira”
This is an indigenous religious event tocommemorate the souls of ancestors.
3 kinds of dance Jukwa, Mhande andShangara are performed.

Planting
Weeding
HarvestingThreshing“Mutoro”‘Mutoro’ is a rain making ceremony.
dŚĞƚƌĂĚŝƟŽŶĂůĐĞƌĞŵŽŶǇŚĂƐĚĞĞƉƌĞůĂƟŽŶƚŽĂŐƌŝĐƵůƚƵƌĞ͘/ƚŝƐƉĞƌĨŽƌŵĞĚin the cave and under the tree.

Harvesting (Apr-May)

There are 3 types of Sadza for Maize, Rapoko and Sorghum.
tĞŽŌĞŶĞĂƚDĂŝǌĞĂŶĚZĂƉŽŬŽ͘
Our delicate is Rapoko sadza.
Maize

Roundnuts

RapokoSorghum

Zero tillage (Sep-Oct)=XQGH 3HUIRUPHGDWWUDGLWLRQDOOHDGHU· VKRPHVWHG
Humwe
Maize

RapokoMhunga (millet)

Mapfunde (Sorghum)

Mahewu(juice)
Sadza, beer and Mahewu made by Rapoko.

Sadza

Mabura (sweet potato)ƵƩĞƌŵĂĚĞďǇŐƌŽƵŶĚŶƵƚƐŝƐĂŶĞƐƐĞŶƟĂůŝŶŐƌĞĚŝĞŶƚfor Karanga cooking!
Fresh

RoastedVegetable

GrainedMufushwa (from pumpkin & cowpea leave)
Rudhe

Nyimo (roundnuts)

Nzungu (groundnuts)
Muboora (pumpkin leave)
Pumpkin
Nyemba (cowpea)

Green vegetable are driedfor future use during thedry season.
This is called Mufushwa.
Mufushwa

Pumpkin

Gusha (okra)
Mowa, Makuzungu (tomato), Mhuvuyu (Black jack), Marenge, Tsunga

Food

Duche

MagakaFruitHerb

The sadza is Zimbabwean staple food.
Cooking it in a clay pot is the key!!

Mavisi
Ipwa

Nhopi is a seasonal food because it is made from pumpkins.
Nhopi

Matunduru, Nhengeni, Svazva
MaroroMagwazhava (guava)
Manganganga

Mbwirembwire

Nhopi
Manhanga

Hubvu
Makunguzhuru

MatambaMatambaGame

Mahumbwe, Fombo

Matobwe, Chechete, Chakata

Chakata

Mutobwe

Zumbani,ƵŶƟŶŐΘ&ŝƐŚŝŶŐĂŌĞƌƚŚĞŚĂƌǀĞƐƟŶŐƐĞĂƐŽŶ͘

Vuchi, Bota, Sadza, Mupunga, Nyimo, Nyama
All fruits are collected from our local forest!

Shuma
Makosvo, Zvidhororo, Nzirimombe, Sambarambwambwa

Chifumuro
Rufandichimuka, Nhindiri
Ndorani

Hunting& Fishing

Bwowa

Mangisi
Rupiza, Mungai, Mashazhare, Mafushe, Mutakura

DuvureMabagwe, Manyoro

Planting &Cultivating(Oct-Feb)

Mutoro (Rain Making Ceremony)

Karanga people
eat groundnuts
by 3 waysof methods!

Tasty steamedroundnuts!

Manuring (Sep-Oct)Threshing (Jul-Aug)

The beer is very importantĨŽƌƚƌĂĚŝƟŽŶĂůĐĞƌĞŵŽŶǇ͘
Ndhari (beer)

Planting
Fresh
Harvesting
Consumption

Planting
Harvesting
Drying20020

Muchakata, Rusungwe, Gavakava, Chipwamango, Bise, Masamba, Mukashu, Mutowa,ƵŶƟŶŐ

Nhodo

Traps are used tocatch small animals.

dƌĂĚŝƟŽŶĂůŐĂŵĞĚŽŶĞĚƵƌŝŶŐƐƉĂƌĞƟŵĞ͘

FishingdƌĂĚŝƟŽŶĂůĮƐŚŝŶŐmethod is used such Hunting
as Duo along the river. Fishing

Tsoro, Chuti
Pada, Nhodo, Hwishu

Chamuhwande-hwande, Chitsvambe

Chesvingo- Karanga Village
Supported byTel: +263-77-455-7498 Josias Shuro (Mr.)+263-78-590-6108 Anasi Mabehe (Mr.)

Come play and have fun as you participate in
our traditional games like Nhodo, Pada andTsoro. These games do not only excite you but
trigger your psychomotor activities.

Chesvingo – Karanga Village

Contact Us

Tip3 Refresh and relax your mindwith our traditional games

Chesvingo is the centre for the preservation of Karanga
Culture for both present and future generation. It
provides tangible and intangible heritage base for theZimbabwean culture. Chesvingo CBT project showcase
the Karanga culture and at the same time is a means toprovide additional income for the local community
hence eliminate poverty through employment andempowerment of local people. A well-developed
community of Chesvingo can only be identified withaccess to clean waters health services and education.
This can only be achieved through partnerships withstakeholders.

Get to taste our delicious traditional staple
food (Sadza) prepared in a clay pot(Shambakodzi) served with our local relish.

Tip2 Enjoy rich organic foods
prepared in our traditional way

Introduction to Community BasedTourism (CBT) Project

Enjoy direct interaction with the local
communities, and experience, unique atChesvingo. Get to learn Karanga vocabulary as
you participate in our agricultural activities andway of life.

Come and experience Chesvingo our traditional music,
dances, games and diverse foods. Take time to interact
with our local community as you walk through ourforefather’s footsteps connected to the Zimbabwean
history. Visit our ancient granaries, caves and rockpaintings which depicts our past and are a lesson tothe new generation. Take time to view Lake Mtirikwi
the largest inland lake in Zimbabwe with its scenic
environment. The lake offers water activities which
include fishing, boating and is famous for its sunset
cruise. Don’t miss out a visit it to the grand medieval
place the Great Zimbabwe Monuments which!! Whichis only a stone throw away.

Tip1 Interact directly with ourlocal communities

Daily Life
Trail Map

Welcome to Chesvingo - Karanga Village!

What is the Daily Life Trail?
The daily life trail is an experience of theKaranga people’s day to day activities.
Agriculture forms the backbone of our daily life
hence we thrive to use subsistence agriculture
as a vehicle to improve the community’s
livelihood. Come explore and interact with us
through participating in our daily activities suchas meal preparation and traditional games. Your
participation will impact positively to wards thefuture of Chesvingo.

13

Imba ye N’anga

12

Dare

It is for men
that’s where they
settle down theirmatters / issues.

That is where thetraditional herbalist
performs his dutiesof healing peopleusing traditional
medicines.

11
11

Chimbuzi(Toilet)

12

13❹ Gota(Bedroom for boys)

10

Chigezero(Bathroom)❻

Three-hour excursion including lunch

Meeting Point : A Open Air Exhibition(Information Center)↓ Go to Village

10❷

For more information, please contact us!
↓❺ Pounding↓❻ Winnowing↓❼ Roasting↓❽ Grinding↓❾ Cooking↓B Milking↓
C Traditional game❻ Dura (Granary)❺ DaraW here we put ourcrops after shelling
and threshing.

❺This is where we put our maize
before shelling.

❾ Danga Remombe(Cattle kraal)❼We are offering these products for alimited time only!

* Seasonal Products❶ Cultivating (Only Jan - Feb)
❷ Harvesting (Only Apr – May)
❸ Drying (Only Jun – Aug)
❹ Threshing (Only Jun – Aug)❹❷ Nhanga(Bedroom for girls)❶❻❼ Chitanangare

W here wekeep thecattle / cows.

This is where weput our cooking
utensils fordrying.

❾❸❶ Imba Yekubikira (Kitchen)W e prepare and cook our traditional
food and where the visitors arewelcomed.

❸ Hozi(Bedroom forfather & mother)

Our Karanga Homestead❽❽ Chirugu Chembudzi ne Mhuru(Goat and calves / babies pen)
W here we keep the calves and goats.

Our Karanga homesteads are constructed in a circular manner with individual units interrelated to eachother. Hozi and Gota are adjacent to granary and fowl runs for protection against thieves and animals.
Our cockcrow is an important indicator of time hence the construction of our fowl runs near ourbedrooms.
The Dare is usually located at the village head’s homestead. Within the community a traditional healer isavailable for treatment of diseases and spiritual wellness.

Daily life Trail Map❸ Drying (Jun-Aug)❷ Harvesting (Apr-May)

We dry our crops especially
Rapoko (Rukweza) on a flatrock surface (Ruware).

We harvest our crops
communally (Humwe).

AA

Open Air Exhibition(Information Center)

B Milking

Milking is done in the morning before 9:00am
by hand and not machine. Both men and womencan milk the cows.
❸C❷

These are performed byboth children and parents
during their spear time.
These include Nhodo, Pada,
Tsoro e.t.c.

B❶ Planting & Cultivating(Oct-Feb)
We cultivate ourfield using ox drawn
ploughs or hoes.

❶C❻ Winnowing❻

Traditional Games❽ Grinding

We separate lighter
chaff from grainsusing winnowing
basket after
threshing andpounding.

We grind grains using
milestone (Guyo) to
produce mealie meal.

❽❹

❾

❼
❺

❾ Cooking❼ Roasting❹ Threshing (Jul-Aug)
We separate grains from thechaff using fail made fromMusasa Tree (Brachystegia
Spiciformis).

❻❺ Pounding
We use mortar (Duri) andpounding stick (Mutswi) todecorticate our grains.

Using a clay pan, we roast Rapoko
so that it will be easier to grind,
improve taste and produce
pleasant aroma.

To make Sadza, we boil
water in a clay pot. We thenmix with mealie meal using a
cooking stick (Mugoti) until
it is thick.