Chef Selassie Atadika
IT’S TIME TO APPRECIATE AFRICAN CUISINE BUHLE MBONAMBI THERE was a time when we read about African cuisine from food publications and glossy travel magazines, it was about food from North Africa. They would wax lyrical about the tagines of Morocco, the falafel and shawarma that Egypt is famous for. The flat bread and couscous of Libya and the Lablabi and even shakshuka that is enjoyed in Tunisia.
Rarely has there been attention paid to other parts of the continent, until recent years. We have seen food writers, chefs and cooks highlight cuisine from West, East and Southern Africa. Yewande Komolafe, had a major spread on the New York Times, where she spoke and shared West African recipes. For the past two years, West African cuisine has been touted as the region the food world
will be focusing on in various trend reports. We have seen an explosion of African chefs on social media, readily sharing African cuisine, even more so during the lockdown. We have extensively reported on how restaurants around the world are already capitalising on this trend by including more African-inspired dishes alongside their fine dining European-style offerings.
