The Future of Food is Indigenous
Several years ago, I was invited to prepare a dinner for the Minister of Agriculture from the Netherlands, one of West Africa’s biggest agricultural development partners. The request? Create a menu that reflects what we should be eating and growing in 2050.
It was an exciting challenge but also a sobering one. What should we be eating in 2050? Will we still have access to the indigenous ingredients that shaped our food culture for generations? Or will they be replaced by imported, industrialized alternatives?
That question has never left me.
A few years before that, in 2015, I sat on a panel about the role of the arts in nation-building. I was the only chef, and people didn’t understand why a chef was even there.
Then, someone in the audience asked:
💬 “What’s the difference between a chef and a cook?”
Before I could answer, a heckler jumped in:
💬 “A chef is someone who cooks for people who aren’t hungry.”
At the time, the words stung. But now, I realize he had a point.
In Ghana, chefs weren’t always seen as essential. They weren’t feeding the hungry. They weren’t solving immediate crises. But what I put on a plate, what I choose to highlight in my cooking, and what I advocate for isn’t just about today—it’s about tomorrow.
🌱 What we eat today determines what will be available in 2050.
Why Indigenous Ingredients Matter for the Future
If we don’t actively protect, celebrate, and consume our indigenous foods today, they won’t be here for future generations.
Right now, global food systems prioritize commodity crops (wheat, corn, soy) over climate-resilient, nutrient-dense African ingredients like:
✅ Fonio – The ancient grain that thrives in poor soil and drought conditions.
✅ Baobab – A superfruit packed with nutrients, yet underutilized in global markets.
✅ Egusi – A rich source of protein that has been overlooked in food security conversations.
If we allow these ingredients to disappear from our plates today, we erase our own culinary heritage and weaken our ability to feed future generations.
The Role of Chefs in Food Systems Change
The heckler at that panel may have believed chefs only cook for the privileged. But here’s what I know today:
Chefs shape food systems.
Chefs determine what gets valued, preserved, and passed on.
Chefs have the power to make sustainability delicious.
This is why I cook—not just to create beautiful meals, but to design a future where African foodways continue to thrive.
The Path Forward: What We Must Do Now
Encourage farmers to grow indigenous crops by creating demand through our daily choices.
Invest in research & development to innovate with traditional ingredients.
Integrate African foodways into education—so future generations grow up knowing the value of their own food culture.
Support chefs, food entrepreneurs, and policymakers who are fighting to protect food sovereignty.
The world is finally talking about sustainability, climate resilience, and ethical food systems—but Africa has always had the answers.
If we listen to our land, honor our traditions, and embrace the power of chefs, we can ensure that what we put on our plates today creates a more sustainable and delicious future.
How do we ensure indigenous ingredients remain part of our diets in 2050? Let’s talk.
➡ For more stories on food systems change and New African Cuisine, explore!
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