For a sample of what Zimbabweans eat (in some form, nearly every day), ask for "sadza and stew/relish." The stew part will be familiar, served over a large portion of sadza - a thick ground corn paste (vaguely like polenta and the consistency of thick mashed potatoes) that locals eat at for lunch and supper. It's inexpensive, quite tasty and very filling. There is a plethora of good Zimbabwean food- "Mbambaira" or sweet potatoes, "chibage" corn on the cob, for example. Fruits indigenous to the country like "masawu" for example. For foreigners, especially from the West, Zimbabwean meat is very tasty, especially the beef, because of the great way that animals are raised and fed and not pumped up with hormones etc.
The restaurant and coffee-shop scene in Harare is great, with a wide variety of places to choose from. A visit to "40 Cork Road" restaurant in Avondale is an absolute must for anyone visiting the city, since the place has really become an institution when it comes to dining and meeting places.
Mazoe, the local orange squash, is the quintessential Zimbabwean cordial.
A variety of domestic brews are made in Zimbabwe, mainly lagers with a few milk stouts. You may even want to try "Chibuku" a local brew popular among working class men that's based on a traditional beer recipe made from sorghum and/or maize (corn). It is generally sold in a 2 litre plastic bottle called a 'skud' or a more popular variety called "Chibuku Super" that comes in a disposable 1,25 litre plastic container and costs US$1. As with all alcohol, it's definitely an acquired taste! There is also a limited range of local wines, usually found within a much larger variety of imported wines. The South African creamy liqueur, Amarula, is a common delight.
Imported drinks and locally made franchises are available as well as local "soft drinks" (carbonated drinks/sodas). Bottled water is also available. Tap water, as a source of potable water, in general, should be boiled prior to consumption.