Several traditional fermented foods and beverages are produced at household level in Zimbabwe. These include fermented maize porridges (mutwiwa and ilambazi lokubilisa) fermented milk products (mukaka wakakoralamasi and hodzeko) non-alcoholic cereal-based beverages (mahewu, tobwa and mangisi) alcoholic beverages from sorghum or millet malt (doroluthwala and chikokivana) distilled spirits (kachasu) and fermented fruit mashes (makumbi). There are many regional variations to the preparation of each fermented product. Research into the processing technologies of these foods is still in its infancy. It is, therefore, important that the microbiology and biochemistry of these products, as well as their technologies be studied and documented in order to preserve them for future generations. This article reviews the available information regarding traditional fermented foods in Zimbabwe and makes recommendations for potential research areas.