How African chefs are bringing African cuisine into the global spotlight online

Sweet and sour pork. Lamb bhuna. Cheese quesadillas. Pasta pomodoro.

Iconic dishes from Asia, Europe, and the Americas have made their lasting impact on menus worldwide.

However, African cuisines have struggled to gain widespread global recognition.

Take Uganda’s 'Rolex,' for example— a popular rolled chapati filled with fried eggs and vegetables, known locally but still largely unfamiliar beyond its borders.

“The Rolex began with a group of university students,” says Jon Blanc, director of Ugandan tour company Kabiza Wilderness Safaris.

“Today, you’ll find them being cooked on street corners across Uganda. In Rwanda, where street food is banned, the Rolex is served in restaurants.”

Now, chefs from across Africa—and even beyond—are taking to the internet to showcase dishes from their home countries, turning it into a profitable endeavor.

Here’s how they’re making it happen—and what you should be adding to your must-try list.

ZimboKitchen (Zimbabwe)

Who: Charlene Rumbidzai Shoko, 31 years old

Notable Zimbabwean dishes: Sadza, a hearty porridge served with vegetables and stew at most meals; Nhedzi, a savory wild mushroom soup.

How: Shoko’s blog, zimbokitchen.com, is dedicated to “alleviating the everyday challenges of Zimbabwean home cooks, offering guidance on preparing authentic Zimbabwean dishes.”

“Through organic Google searches, we’ve been able to expand—any query about Zimbabwean food leads to ZimboKitchen at the top of the results,” Shoko explains.

Revenue streams: income from selling themed recipe eBooks.

Why Zimbabwean food? Sharing meals is a deep-rooted tradition in Zimbabwean culture, where diners are encouraged to savor their food slowly and never finish before others.

Kaluhi’s Kitchen (Kenya)

Who: Kaluhi Adagala, 24 years old

Signature dishes: Ugali, a thick cornmeal paste; Irio, a mash of green peas and potatoes; and Githeri, a comforting mix of corn and beans.

How: From Nairobi, Kenya, Adagala’s blog showcases dishes with a strong Kenyan influence, promoting local flavors and culinary traditions.

“I take our cherished traditional recipes and reimagine them with a more global twist, using locally available ingredients. My goal is to introduce Kenyan food to the world and place it on the global culinary map.”

Revenue stream: brand partnerships, such as supporting marketing efforts for Nairobi Food Market.

Why Kenyan food? “Kenyan cuisine is a fusion of ethnic, Indian, and Arabic influences, each slightly adapted over centuries to meet our needs.”

“With 42 tribes in Kenya, food preparation techniques and recipes are often shared and adapted from one tribe to another, making Kenyan cuisine a true celebration of diversity.”

Taste of Tanzania (Tanzania)

Who: Miriam Kinunda, 47 years old

Signature dishes: Ugali, a thick cornmeal dish; Nyama Choma, flavorful grilled meats; and chapati, a type of flatbread.

How: Kinunda’s Taste of Tanzania website, originally launched in Swahili, started gaining traction in 2009.

Revenue stream: earnings from self-published cookbooks, a popular YouTube channel, and the Taste of Tanzania spice brand.

Why Tanzanian food? “The Swahili people adapted their cuisine from a blend of cultures, influenced by Persians, British, and Portuguese colonizers.”

“Some Swahili recipes share names with Persian or Indian dishes, but they are prepared in a completely different way.”

Eat Ethio (Ethiopia)

Who: Helina Tesega, 35 years old

Signature dishes: Injera, a soft, spongy flatbread; wat, a rich and spicy stew with meat or vegetables; and Kitfo, finely minced beef marinated in seasoned butter.

How: Based in Hong Kong, Tesega is introducing the vibrant flavors of her mother's Ethiopian home cooking to the Asian culinary scene.

“In China, there’s limited awareness of Ethiopia, its rich heritage, its people, its food, and its culture... I aim to provide a contemporary and authentic perspective on all of this.”

Revenue stream: supper clubs and catering events.

Why Ethiopian food? “I truly believe Ethiopian food is one of the most flavorful cuisines. It has such a distinct taste,” says Tesega.

Berbere and niter kibbeh are essential to Ethiopian cooking: berbere is a fiery spice blend made from a variety of red chilies, while niter kibbeh is a seasoned clarified butter used in everything from meats to vegetables and eggs.

Zoe’s Ghana Kitchen (Ghana)

Who: Zoe Adjonyoh, 38 years old

Signature dishes: Jollof rice, a spiced one-pot rice dish; fufu, a doughy dish made from cassava; and kelewele, fried plantains seasoned with spices.

How: Born to a Ghanaian father and an Irish mother, Adjonyoh began her culinary journey after spending time in her grandmother’s kitchen in Ghana and visiting the iconic Kaneshi street market in Accra.

Revenue stream: pop-up restaurants in London and Berlin, catering services, and cookbooks.

Why Ghanaian food? “There’s a vibrant food scene. My latest project is a restaurant housed in a shipping container community project called Pop Brixton in South London.”