IN a groundbreaking move, the African Export-Import Bank (Afreximbank) launched the African Gastronomy and Culinary Arts Programme as part of its Creative Africa Nexus Initiative (CANEX). The unveiling took place at the third Intra-African Trade Fair (IATF2023) and showcased a diverse array of culinary talents from Africa and the Caribbean.
The CANEX African Gastronomy and Culinary Arts Programme marks a significant addition to the CANEX initiative. Nine renowned chefs participated in masterclasses, live cooking demonstrations, and engaging discussions with culinary experts, culminating in a lively ‘Jollof Wars’ demonstration highlighting the unique flavours and cultural richness of Jollof rice from Nigeria, Ghana, and Senegal.
Benedict Oramah, President and Chairman of the Board of Directors of Afreximbank, emphasised that the programme aims to redirect continental efforts towards local food production. This strategic shift seeks to enhance food security, reduce high food costs and imports, and mitigate the impact of external shocks on Africa’s food supply chain.
Describing the initiative as a platform for promoting African cuisine, Prof. Oramah highlighted its potential to stimulate trade and local food value chains. The programme aims to showcase the health benefits of local foods, support local restauranteurs and entrepreneurs, and elevate the dining experience through skills development and capacity building.
Beyond culinary arts, the programme is set to contribute to sector infrastructure development. Afreximbank’s President stated that the initiative would improve access to finance, aiding in the establishment of restaurants, franchises, and packaged goods production plants. This, in turn, is expected to boost local food value chains and generate employment opportunities.
The programme’s launch included a live demonstration and conversation featuring Oramah and Pamela Coke-Hamilton, Executive Director of the International Trade Centre. The discussion traced the African food journey and its influence on global food culture, particularly in the Caribbean and the Americas.
Developed by African Food Changemakers, the programme enlisted the expertise of chefs such as Davisha Burrowes, Christian Abegan, Natasha de Bourg, and Chef Stone. Oramah underscored that the initiative would create an enabling ecosystem from farm to table, addressing crucial issues such as food sustainability, GMOs, local farming, franchising, and the art of African cuisine.
Afreximbank introduced the African Gastronomy Development Framework as part of its commitment to financing the growth and expansion of food service market infrastructure. The framework supports the production of local packaged goods and value-add products while facilitating training and capacity development for various professionals in the culinary industry. The initiative marks a crucial step towards fostering sustainable food practices, enhancing local economies, and promoting Africa’s rich culinary heritage on the global stage.