The Flavor Only You Can Bring
When I started Midunu, I knew I wanted to build something centered in more than just food. I wanted to create community — a table where we eat together, share stories, and slow down long enough to feel connected.
In my first year back in Ghana, I hosted a tasting for event planners to introduce this vision. One planner looked me straight in the eye and asked:
"If I have a client who will pay whatever you want, and he wants a buffet, you’re telling me you won’t do a buffet?"
I said, “No. I will not do a buffet.”
For me, buffets break the sense of togetherness. Lining up, queuing for food — it disrupts the connection. Dining should bring people closer, not push them into lines.
The planner smiled with a mix of skepticism and challenge:
"We’ll see if you’re still here in a year."
It’s now been more than a decade. And not only am I still here, but the table we’ve built continues to grow — richer, deeper, and stronger.
The Power of Authenticity
Authenticity isn’t easy. It’s about making choices that align with your values, even when those choices cost you.
For years, I removed rice from my menu because I didn’t want to contribute to an unsustainable system of imports and industrial farming. Four years ago, I reintroduced it after finding a cooperative of women farmers growing indigenous Highland rice — rice that carries the story of our land and our people.
Authenticity isn’t stubbornness; it’s clarity. It’s knowing why you stand behind each decision.
Your Flavor Is Your Edge
In business terms, authenticity is your unique selling proposition (USP). It’s the quality that makes people come to you specifically, because they trust your voice and vision.
Authenticity builds trust: It shows clarity of purpose.
Authenticity creates sustainability: You’re building something that can weather trends
Authenticity attracts your tribe: Your voice calls the right people to the table — not everyone, but the ones who value what you bring.
A Movement, Not Just a Concept
When I coined the term New African Cuisine in 2014, I had no idea it would grow into a movement. Today, I see chefs and creators across Ghana and beyond plating stories, elevating local ingredients, and honoring smallholder farmers.
It’s not competition — it’s a collective shift. And that collective shift is powerful because together, we are changing the narrative and creating livelihoods that go far beyond what one table can do.
This week, I’m reflecting on authenticity as the cornerstone of sustainability — in food, in business, and in life. Staying true to your flavor allows you to find your people and build something that lasts.
📬 Want the full story?
Read the original Substack letter: selassieatadika.substack.com
Work With Me
I help businesses, boards, and creative leaders discover and amplify their unique voice — through curated dining experiences, speaking engagements, and advisory services.
→ Connect here to work with me to bring authenticity and creativity to your next event, leadership retreat, or boardroom.