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African Food is the Future, and the Future is Now,’ Says Ghana-Based Chef
Food is more than nourishment—it’s identity, hope, and opportunity. That’s the message from Chef Fatmata Binta, a Sierra Leonean culinary visionary based in Ghana.
She shared her passion with Sputnik Africa during the African Chefs Gathering and Policy Convening on African Food Systems in Addis Abeba.
“Africa is a diverse ritual of indigenous food systems, and these systems hold invaluable knowledge that can guide us to a more sustainable and equitable future,” she said.
Binta believes chefs play a vital role in preserving, reinventing, and promoting African food stories. But she also insists it’s a collective mission—chefs, policymakers, agronomists, and nutritionists must unite to build a stronger food future.
Her championing of fonio, a fast-growing, drought-resistant West African grain, is a powerful example.
“It’s a grain that I see as a solution when you think about food insecurity, think about climate change.”
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