Traditional arts in Zimbabwe include pottery, basketry, textiles, jewellery, and carving. Among the distinctive qualities are symmetrically patterned woven baskets and stools carved out of a single piece of wood. Shona sculpture in essence has been a fusion of African folkore with European influences. Also, a recurring theme in Zimbabwean art is the metamorphosis of man into beast.
Among members of the white minority community, Theatre has a large following, with numerous theatrical companies performing in Zimbabwe's urban areas.
Though the country's art is admired by those that know of its existence, several Zimbabwean artists have managed to gain a world audience, to name some world-famous Zimbabwean sculptors we have Nicholas, Nesbert and Anderson Mukomberanwa, Tapfuma Gutsa, Henry Muyradzi and Locardia Ndandarika. Internationally Zimbabwean sculptors have managed to influence a new generation of artists, particularly Black Americans, through lengthy apprenticeships with master sculptors in Zimbabwe. Contemporary artists like New York sculptor M. Scott Johnson and California sculptor Russel Albans have learned to fuse both African and Afro-diasporas aesthetics in a way that travels beyond the simplistic mimicry of African Art by some Black artists of past generations in the U.S..
Raw Boerewors. The majority of Zimbabweans depend on a few staple foods. "Mealie meal" (cornmeal) is used to prepare bota, a porridge made by mixing the cornmeal with water to produce a thick paste. This is usually flavoured with peanut butter, milk, butter, or, sometimes, jam. Bota is usually eaten for breakfast. Cornmeal is also used to make sadza, which is usually eaten for dinner, and by many for lunch as well. Sadza is prepared similarly to bota. However, after the paste has been cooking for several minutes, more cornmeal is added to thicken the paste. This meal is usually served with greens, (spinach, collard greens), beans, and meat that has been stewed, grilled, or roasted. Sadza is also commonly eaten with curdled milk, commonly known as lacto (mukaka wakakora), or a small dried fish called kapenta (matemba).
Graduations, weddings, and any other family gatherings will usually be celebrated with the killing of a goat or cow, which will be barbecued or roasted by the family.
Afrikaner recipes are popular though they are a small group (0.2%) within the white minority group. Meat, beef and to a lesser extent chicken are especially popular, though consumption has declined under the Mugabe regime due to falling incomes. Biltong, a type of jerky, is a popular snack, prepared by hanging bits of spiced raw meat to dry in the shade. Boerewors is served with sadza. It is a long sausage, often well-spiced, composed of beef rather than pork, and barbecued.