Trailblazing African Female Chefs Defining the Future of West African Cuisine.


We are delighted to be celebrating women who have dedicated their lives to promoting African cuisine and showcasing its unique flavors to the world.

Meet five women of West African descent who are shifting the narrative and decolonizing African cuisine.


Fatmata Binta, an outstanding chef, is bringing rural West Africa’s cuisine to the world. Her nomadic food culture has won the hearts of many, and she has gained recognition for her efforts to showcase the unique flavors of her homeland. Through her pop-up restaurant, she is introducing her culture’s culinary delights to a wider audience, and inspiring young girls to follow in her footsteps.

Her passion for food and cooking has led her to become the first African to win the Basque culinary world prize. This prestigious recognition is a testament to her dedication and hard work in promoting West African cuisine on a global scale.

Fatmata’s culinary creations are a fusion of traditional West African flavors and modern cooking techniques, resulting in a unique and unforgettable dining experience. Her dishes are a celebration of the rich diversity and cultural heritage of her homeland, and she is determined to preserve and share this heritage with the rest of the world.


Kavachi Ukegbu is a talented food and beverage professional with a deep passion for culinary traditions from around the world, particularly those rooted in her Nigerian heritage. With a background in marketing and international cuisine, she has made a name for herself in the Houston food scene, first with her popular café, Peppersoup, and now with her latest venture, Grubido.

One of Kavachi’s most notable projects is “The Art of Fufu,” which showcases her expertise in this beloved Nigerian staple food. Through food tastings and demonstrations, Kavachi has gained significant recognition for her mastery of fufu, earning appearances on local TV programs and national podcasts.

Kavachi’s commitment to sharing the rich culinary traditions of her Nigerian heritage has made her a respected figure in the Houston food scene and beyond. Her passion for food and dedication to excellence has earned her a well-deserved reputation as a rising star in the culinary world.

Her commitment to quality and innovation has been a driving force behind her success, and she remains a major contributor to the growth and development of the West African culinary scene.


Zoe Adjonyoh is an entrepreneur, writer, chef, and founder of Zoe’s Ghana Kitchen Ltd. Since 2010, she has been at the forefront of bringing modern West African cuisine to a wider audience through supper clubs in London, Berlin, New York, Accra, Wales, and Russia, as well as pop-ups, street food, and events.

In 2017, Zoe published her first cookbook, Zoe’s Ghana Kitchen, which was later republished and released nationwide in the US in 2021. Her cookbook was recognized as one of the New York Times Best Cookbooks of 2021. Zoe’s main objective has always been to introduce the fantastic flavors of West Africa to more people, and her hard work has been acknowledged by the press and public alike.

She was named one of London’s hottest chefs by Time Out and one of “The 44 Best Female Chefs” by Hachette Cuisine France. In 2018, Zoe was honored at the James Beard Foundation in New York and was invited to participate in the Iconoclast Dinner Experience. In February 2019, she spoke on the importance of food to cultural stepping stones of understanding and exchange.

In summary, Zoe Adjonyoh is highly recognized for her impact in the West African food space and deserves to be celebrated.


Chef Selassie Atadika is the founder of Midunu, a private dining and nomadic restaurant enterprise in Accra. She is also the creator of The Midunu Institute, a nonprofit organization, and a founding member of Trio Toque, the first-ever nomadic restaurant in Dakar, Senegal.

Chef Atadika has over a decade of experience in humanitarian work with the United Nations and is self-taught in culinary arts. She later completed coursework at The Culinary Institute of America. Midunu is a lifestyle company that embodies ‘New African Cuisine’ by celebrating the culinary heritage and using biodiverse and indigenous ingredients.

The final course of the Midunu dining experience consists of handmade chocolate truffles, which Chef Selassie uses to showcase the flavors and essence of Africa.


Tiyan Alile is a renowned Nigerian-American chef and restaurateur with a plethora of accomplishments in the culinary industry. Her extensive experience in the field has earned her the distinction of establishing a Culinary Academy, the first of its kind in Nigeria, where she educates aspiring chefs to groom the future generation of culinary professionals.

Throughout her illustrious career, Tiyan Alile has successfully managed several restaurants, including a grill at the Ibadan Golf Club and a modernized Nigerian restaurant. She has also served as the President of the Culinary Arts Practitioners Association in Nigeria, where she has spearheaded numerous initiatives that have revolutionized the culinary industry in the country.

Currently, Tiyan Alile is the founder and promoter of Culinary Academy and the Executive Chef of Tarragon, a fine-dining restaurant and wine club. She is also an accomplished event planner and has delivered masterclasses at various food festivals, including the Fiesta of Flavours Food Fairs, the GTBank Food and Drink Fair and the Mzansi Culinary Festival in South Africa.

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