African Chefs Shine in Lyon — A USD 1 Trillion Culinary Movement

(2 Minutes Read)

From Senegal to Ethiopia, dishes presented at the international event highlighted not only Africa’s rich flavours and culinary heritage but also its growing influence in the global food market.

African cuisine is making waves. In Lyon, France — widely regarded as the global capital of gastronomy — African chefs are rewriting the script of African cuisine. No longer confined to traditional roles, these culinary leaders are emerging as entrepreneurs, cultural ambassadors, and drivers of a USD 1 trillion food industry potential across the continent.

From Senegal to Ethiopia, dishes presented at the international event highlighted not only Africa’s rich flavors and culinary heritage but also its growing influence in the global food market.

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The event served as a platform to rebrand African food, promote investment in the culinary sector, and open doors for cross-border business collaborations. African cuisine is incredibly diverse, reflecting the continent’s vast geography and varied cultures. It’s characterised by a blend of indigenous ingredients, cooking methods, and flavours influenced by trade, migration, and colonial histories. Starchy staples like rice, yams, and cassava form the basis of many meals, along with a variety of vegetables, fruits, legumes, meat, and fish.