Every meal tells a story of resilience, sustainability, and community empowerment. This is what the "Taste of Change" series is about. It highlights Africa's indigenous and sustainable food solutions, promoting practices that benefit people, the planet, and economies.
Taste of Change: Africa's Culinary Visionaries Shaping a Resilient Future
Join us in this culinary journey. Watch and try the recipes below!
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Tunisia
Tunisian Drô by Chef Boutheina Ben Salem
Did you know sorghum is drought-resilient and able to grow in poor soils? Welcome to Chef Boutheina Ben Salem's kitchen as she shares a recipe for traditional Tunisian Drô, made of sorghum flour—with a sweet twist!
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Morocco
Spiced Sardine Balls by Chef Mohammed Zai
Chef Mohammed Zai highlights the power of locally sourced ingredients with a sardine dish—a staple across Africa’s coastal regions. He champions sustainability with recipes that showcase 70% seafood.
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Benin
Gari Foto by Chef Georgiana Viou
Chef Georgiana Viou is on a mission to reconnect people with their reimagined traditional recipes. Her childhood's gari foto adapts endlessly: "All you have to do is add what you like and let your imagination run wild".
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Cameroon
Cassava Leaf Fritters by Chef Christian Abegan
For Chef Christian Abegan, cassava is a gift from heaven. In his quest to promote food security and create gastronomic delicacies, he fell in love with this plant, sustainably grown and consumed from root to leaf.
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Ghana
Fried Ada Clams by Chef Maame Boakye
Ghana's indigenous clams could contribute to food security and support local livelihoods while creating culinary delight. Chef Maame Boakye is transforming an overlooked ingredient, Ada clams, into a mouthwatering dish.
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Sierra Leone
Fonio Jollof by Chef Fatmata Binta
Have you ever tried millets? Chef Fatmata Binta shares her unique Fonio Jollof, featuring the indigenous grain that sustained her family during Sierra Leone’s civil war.
