Exploring Gastronomy Tourism in Africa Through the Lens of Our Untapped Crop Potential

Did you know that 81% of tourists consider local food a key part of their travel experience—and 37% even plan entire trips around culinary adventures? Yet, despite this growing demand, Africa’s gastronomy tourism potential remains largely untapped.

Last week, I had the incredible opportunity to attend the UN Tourism Center for Gastronomy’s conference in Arusha, where industry leaders, chefs, and policymakers gathered to explore how food can transform Africa’s tourism landscape. The discussions were eye-opening, revealing both the immense opportunities and the gaps we need to bridge to put African cuisine on the global map.

The Power of Food in Storytelling & Sustainability

Food isn’t just sustenance—it’s a gateway to culture, identity, and connection. Across Africa, we have a treasure trove of indigenous ingredients, traditional techniques, and untold culinary stories waiting to be shared. But one major challenge is knowledge preservation: How do we document, teach, and innovate with local ingredients while staying true to their roots?

At the conference, we explored practical solutions, from building culinary gardens near tourism hubs (where travelers can engage with farm-to-table experiences) to collaborating with chefs to modernize traditional dishes without losing authenticity. Imagine tourists picking fresh African black nightshade (managu) or baobab fruit before a cooking class with a local chef—immersive, educational, and deeply memorable.

Learning from Africa’s Culinary Pioneers

One of the highlights was connecting with visionary chefs like Chef Dieuveil Malonga (Rwanda) and Chef Nti (South Africa), who are redefining African gastronomy on the world stage. Their work proves that our cuisine isn’t just “traditional”—it’s dynamic, creative, and deserving of global recognition.

We also discussed the importance of updating chef training programs to include indigenous ingredients and techniques, fostering a new generation of culinary innovators. (A big thanks to the Basque Culinary School for sparking such inspiring conversations!)

What’s Next?

The momentum is there—now it’s time to act. Here’s what I believe we should prioritize:

1. Culinary Tourism Hubs: Integrate food experiences into travel itineraries, from market tours to interactive cooking sessions.

2. Ingredient Preservation: Build databases and gardens to educate chefs and travelers about local produce.

3. Collaboration Over Competition: Unite chefs, farmers, and tourism boards to create a cohesive African food narrative.

   
   

This isn’t just about meals—it’s about economic growth, cultural pride, and sustainable tourism. Africa’s flavors have the power to captivate the world; let’s give them the platform they deserve.

I’d love to hear your thoughts: How can we revolutionize gastronomy tourism in Kenya and beyond? What local ingredients or food experiences do you think travelers would love? Share your ideas in the comments!

P.S. If you’re a chef, farmer, or tourism stakeholder passionate about this movement, let’s connect! The future of African food is a story we’ll write together.