Kiran Jethwa on What It Really Means to Honour African Cuisine

Africa has always had something to say. Through rhythm, through design, through movement—and through food. Its voice is bold, colourful, unfiltered. But for too long, African cuisine was either misunderstood or missing from the global table altogether. 

That’s changing. And the shift isn’t quiet. 

In cities around the world, you’ll find dishes inspired by the spice markets of Zanzibar, the smoky suya grills of Lagos, or the communal pots of injera in Addis Ababa. There’s a new hunger—for identity, for roots, for something that feels real. And African cuisine delivers just that. 

But what does it mean to be a chef from this continent at this moment in time? How do we move beyond trends and into true transformation? 

We sat down with Kiran Jethwa—chef, traveller, and storyteller—whose culinary journey across Africa and beyond includes years of experience running acclaimed restaurants, hosting international food series, and advocating for the preservation of culinary heritage.  

Now a partner at TGP International and representing our work in the African region, Kiran shares his reflections on why African cuisine is rising now, who’s shaping the movement, and how we can all be part of the future of food grounded in authenticity. 

1. Why now? Why is African cuisine experiencing a global renaissance at this particular moment in time?  

There’s a sense of return in the air—a return to roots, to heritage, to the kinds of flavours that tell a story beyond the plate. Africa has always had a soul that speaks through rhythm, colour, movement, and flavour. From the call of the Sahara wind in Morocco to the southernmost shores of Cape Town, the continent pulses with life and richness—of resources, of cultures, of stories still unfolding. 

Now, the world is beginning to listen—not out of novelty, but out of a growing hunger for truth, depth, and connection. Part of this growing influence is driven by the African diaspora; while India’s diaspora is the largest for a single nation at around 32 million, more than 200 million people of African descent live outside the continent, according to the World Economic Forum. Their presence and cultural pride are helping African flavours find a new home on plates around the world.  

As global diners crave authenticity, African cuisine rises, not to follow a trend, but to take its rightful place. Chefs across the continent are not only sharing their craft, but honoring it—uplifting traditions, reconnecting with ancestral knowledge, and reminding us that food, like music, is a universal language that begins at home. And perhaps, the timing isn't about the world being ready—it’s about Africa deciding to speak, and doing so with quiet confidence and enduring grace. 

2. How are chefs reclaiming African ingredients and reintroducing them with a modern, global lens?  

Chefs across the continent are not only returning to the roots of African cuisine—they're daring to reimagine them. Through dishes, menus, and market innovation, chefs like Pierre Thiam are introducing indigenous ingredients—like fonio—to global audiences in ways that are both respectful and revolutionary. It’s not about adjusting to fit the international palate, but about inviting the world to experience something deeply rooted, yet remarkably fresh. 

This evolution is layered in history and courage. In Kenya, for instance, ugali—a firm maize meal often paired with sukuma wiki or grilled meat like nyama choma—holds cultural significance beyond the plate. It’s comfort, it’s heritage, it’s everyday resilience served warm. From dishes like this to the plant-forward innovations in South Africa and countless local expressions across the continent, African recipes carry centuries of cultural memory.

But today’s African chefs aren’t standing still—they’re expanding, experimenting, and engaging with the world on their own terms. It’s a form of culinary dialogue that bridges tradition with innovation, daring to push boundaries while honouring what came before. 

Africa is not simply keeping up with global food movements; it is expanding them. With every dish adapted, with every bold reinterpretation, chefs are proving that African cuisine has the depth, the richness, and the soul to lead—not follow. 

3. What role does storytelling play in bringing African food to the world—and whose voices are we hearing?

Food is one of the oldest storytelling mediums. Through cookbooks like The Contemporary African Kitchen by Alexander Smalls and movements like Chefs in Africa, we're hearing directly from those who live and breathe these traditions. These stories centre pride, heritage, and ownership. 

And storytelling doesn’t stop at books or documentaries—it’s woven into the small, joyful moments we share with others. These stories often find their way onto our social media feeds nowadays, captured in real time and shared with the world.  

Not long ago, I had the chance to cook brunch for the WRC drivers during the Safari Rally in Kenya. One of the light-hearted challenges I gave them was to crack and cook an ostrich egg—something playful, yes, but deeply rooted in the uniqueness of our culinary landscape.  

For me, it’s these interactions that carry meaning: they showcase the generosity, humour, and spirit that run through African hospitality. These are the kinds of stories I feel honoured to share, always with humility and a deep respect for the culture behind them. 

4. How can we create culinary spaces that are not only inspired by Africa but truly anchored in its authenticity?  

It starts with intention. At TGP International, we talk often about designing spaces that feel as grounded as they are global. The same applies to African cuisine. True homage means sourcing consciously, designing with meaning, and hiring from within communities. It’s about creating environments that aren’t themed interpretations, but genuine extensions of culture. 

There are places getting this right—places where the design feels instinctive, and the hospitality is grounded in local rhythm. It reminds me of our approach at Seven Seafood & Grill in Nairobi, where we’ve always believed in celebrating freshness, championing local produce, and creating an atmosphere that feels naturally connected to its surroundings.  

The aim has never been to impress—it’s to welcome. To create something that feels rooted, warm, and quietly confident. These are the kinds of spaces that stay with people. Not because they’re loud or showy, but because they feel honest. 

5. What can African chefs and entrepreneurs teach us about resilience, innovation, and sustainable practice?  

What they show us—time and again—is that greatness often comes from working with what you have, not what you lack.  

Chef Mokgadi Itsweng is a shining example. Based in South Africa, she has become a powerful voice for plant-based African cuisine, drawing from indigenous ingredients and long-forgotten traditions. Her background in nutrition and her work as a food activist are all brought to life in her book, Veggielicious—a celebration of vibrant, deeply rooted cooking that feels both nourishing and radical in its simplicity. 

This is what African chefs are doing—with intention, grace, and a deep understanding of where they come from. Their work isn’t loud or showy, but it carries weight.

It speaks of heritage, care, and quiet transformation. In kitchens across the continent, they are creating not just meals, but meaning—resiliently, humbly, and with an unwavering belief in the richness of their roots. They’re innovating not for attention, but out of care. They are guided by ancestral wisdom, seasonal rhythms, and a reverence for the land. Chef Alexander Smalls, for instance, transforms diasporic food traditions into cultural milestones—reminding us that food carries memory, movement, and meaning. 

These chefs are not just working within limitations—they’re redefining what’s possible.They remind us that sustainability isn’t always flashy or new. Sometimes, it’s returning to the source. And if we listen closely, there’s something profoundly beautiful in that. 

6. And most importantly: how do we ensure this isn’t a fleeting trend but a movement rooted in long-term impact?  

We need to think big—and build bigger. It starts with investment: not just in food, but in land, infrastructure, education, and community. We need to connect our culinary heritage with real-world opportunities—by creating supply chains that work for our farmers, by developing platforms for African voices to lead the narrative, and by building spaces where collaboration isn’t just encouraged, it’s essential. 

Networking across the continent is also key. We have to see ourselves as one movement, not scattered industries. When chefs, producers, designers, and investors come together—across borders and disciplines—that’s when real change begins. It’s not only about exporting dishes; it’s about sharing knowledge, shifting perceptions, and building a future that’s proudly African, in every sense of the word. 

That’s why I’m proud to now be a partner at TGP, representing our work across the African region. It’s a privilege to be part of a team that believes in long-term impact, and in the power of hospitality to shape economies and tell powerful, authentic stories. This isn’t about a moment. It’s about a movement—and we’re only just getting started. 

The global appetite for African cuisine is not just about flavour. It’s about future. 

And as we think about what’s next for food—whether it’s a restaurant, a food hall, or an experience brand—we look to where inspiration has always lived: in the roots.