BY MTHANDAZO NYONI
ZIMBABWE’S leading leisure chains, Cresta Hotels and Holiday Inn have added rabbit meat to their menus, as they responds to clients’ new preference for healthy dishes.
This comes against a backdrop of a spike in rabbit meat consumption in Zimbabwe and globally.
Rising demand is being driven by health benefits of rabbit meat.
Zimbabwean specialist physician, Nigel Dzvanga said rabbit meat is an “excellent” source of protein, which keeps humans healthy by building and repairing their muscles, skin and blood.
“Rabbit meat is also an excellent source of iron. Iron helps make healthy blood that flows through our bodies, giving us energy to be active,” Dzvanga is quoted saying by the Zimbabwe Commercial Rabbit Breeders Association (Zicorba)’s newsletter.
“Rabbit meat is also an excellent source of the B vitamins B12 and niacin.
“These vitamins help our bodies use energy from food, and are important for growth, healthy skin, hair, nerves, and muscles.”
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Dzvanga said rabbit meat was one of the best white meats available on the market today.
He said it has a high percentage of easily digestible protein and contains the least amount of fat among all available meats.
Zicorba president, Regis Nyamakanga, said Cresta Hotels and Holiday Inn had recently introduced rabbit meat as part of their strategy for serving healthy dishes.
In addition, the Zicorba chief said a number of popular restaurants and eateries in major urban centres in Zimbabwe had also introduced rabbit meat.
“Three other top hotel groups will soon introduce rabbit meat as demand for healthy dishes continues on an upward trajectory,” he said.
Chef Pretronella Munyoro of Cresta said customers were responding positively to rabbit meat.
“We only buy meat from approved slaughter houses,” Munyoro said.
“The coming on stream of a rabbit abattoir gave our group the confidence of introducing rabbit meat as one of our dishes.
“We used to be worried about the reliability of product supply, but the opening of the Raymeg Rabbit Abattoir in Harare has brought some welcome relief.
“Our rabbit meat dishes have received a good response from our customers.
“We will continue to promote this healthy white meat and we expect more and more customers to savour our rabbit meat dishes.”
Meanwhile, Zicorba will host its inaugural rabbit meat cook off competition in Bulawayo next month.
Zicorba secretary general and Bulawayo Chapter president, Siphosethu Ncube-Moyo, said the cooking competition, which will be held every four months, is an innovative way to popularise the consumption of rabbit meat, create industry partnerships and build market share.
“Top chefs and kitchen enthusiasts will take part in the competition in which they are expected to prepare dazzling dishes using the key ingredient, rabbit meat,” Ncube-Moyo said.
“We hope the competition will also stimulate rabbit meat uptake within the communities by showcasing the diverse and tasty rabbit meat recipes.
“The first of its kind cook off is a platform for chefs and talented kitchen enthusiasts to display their cooking skills and the various possible approaches in preparing rabbit dishes.”
