Clay pots in Zimbabwe are known generically as hari in Shona. Traditionally, they serve critical functional and cultural roles ranging from cooking to sacred rituals. The earliest pottery era in Zimbabwe dates to the Early Iron Age (EIA), spanning roughly from 150 CE to 650 CE.
Distinct characteristics of earthenware pottery are that they are handcrafted and the skill set is passed down from generation to generation, usually by women. A craftsperson skilled in making clay pots is known as a mhizha.
Clay pots are purpose-designed based on their size, shape, and intended use.Because clay is a poor heat conductor, clay pots merge function with nature, they keep liquids cool and keep food warm long after it has left the fire.
Clay Pots Hari Names
Shambakodzi / Tsaiya: A large, wide-mouthed pot essential for cooking sadza, Zimbabwe’s staple food.
Hadyana: A small to medium-sized pot used specifically for cooking relish i.e. gravy, and or stew.
Mbiya: A shallow pot used as a serving dish or bowl.
Chirongo: A light weight pot in which drinking water is fetched and stored
Hodzeko: A storage pot to ferment milk
Pfuko: A small to medium clay pot with a narrow neck, used to store and serve traditional fermented beverages.
Gate: A huge pot for brewing and storing large amounts of traditional beer. Its size also makes it useful for storing dry goods, keeping them cool and dry.
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