A Taste of Change: Exploring New African Cuisines That Focus on Traditional Ingredients and Culture with Selassie Atadika

Episode 107 with chef Selassie Atadika who is an award-winning chef, educator, and food systems advocate. Born in Ghana, her family fled following a military coup, eventually settling in New York.  She credits her mother and travels to over 40 countries as a humanitarian aid worker for the United Nations as influences for her dishes.

In 2014, she returned home to Ghana to establish Midunu, Midunu Chocolates, and The Midunu Institute as love letters to Africa—a dedication to celebrate and preserve Africa’s rich culinary heritage.

Selassie loves playing at the crossroads where culture, community, and cuisine intersect with the environment, sustainability, and economy.

What We Discuss With Selassie Atadika 

• What inspired you to return to Ghana and establish Midunu, Midunu Chocolates, and The Midunu Institute?
• Could you elaborate on the concept of 'New African Cuisine' and how it guides your culinary creations?
• How do you balance the intersection of culture, community, and cuisine with environmental sustainability and economic factors in your work?
• What can be done to create an enabling environment for people like yourself who want to add value to local produce to sell to a global market?
• How do you believe your culinary creations, which have received acclaim from publications such as Vogue, are influencing the global perception and representation of African cuisine?

Full show notes and resources can be found here: Unlocking Africa show notes

Did you miss my previous episode where I discuss Innovation, Collaboration, and Policy: The Long-Term Impact of the Nigeria Startup Act with Oswald Guobadia? Make sure to check it out!

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Connect with Selassie on LinkedIn at Chef Selassie Atadika, and Twitter @MidunuGhana

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