Accra, Lagos, Nairobi, Cairo, Casablanca | October–November 2025 – Across Africa, food is emerging as a powerful driver of tourism, trade, and cultural exchange. From Ghana’s AfroGastro Festival to Nigeria’s Naija Food Festival, Nairobi’s Street Food Festival, Cairo Food Week, and Morocco’s Africa Food Show, the continent is turning its culinary heritage into a strategic economic and cultural asset.
At Ghana’s first government-backed pan-African food festival, AfroGastro, visitors sampled fufu, jollof rice, roasted plantain, suya, and palm wine cocktails while enjoying live drumming and DJ performances. Held under the Ministry of Tourism, Culture, and Creative Arts on October 17–18, the festival marked a shift toward “culinary diplomacy,” positioning African cuisine as a key pillar of tourism, exports, and cultural branding. “Food is not only about taste; it’s about trade,” said Ghana’s Tourism Minister Abla Dzifa Gomashie.
Similar initiatives are gaining traction across the continent. In Nigeria, the Naija Food Festival in Lagos showcased local culinary innovation, drawing thousands of domestic and international visitors. Meanwhile, the African Food & Drinks Festival celebrated its fifth edition, attracting over 30,000 attendees and offering cooking demonstrations, live music, and interactive food experiences.
In Kenya, the Nairobi Street Food Festival elevated everyday flavors into urban tourism experiences, highlighting chapati, nyama choma, and artisanal coffee. Egypt’s Cairo Food Week and Cairo Bites turned the city into a culinary hub, combining fine dining, local traditions, and entertainment. Morocco’s Africa Food Show in Casablanca will host hundreds of exhibitors from across Africa and Europe, connecting producers, buyers, and investors along the entire food value chain.
Experts say these festivals are more than entertainment they are economic catalysts. Anne Kaoma, Executive Director of the Zambia Institute of Tourism and Hospitality Studies, noted: “African food is ready for the world. Indigenous cuisine is identity, memory, and connection. Gastronomy tourism can boost local economies, empower youth and women, and promote cultural exchange.”
UN agencies are taking notice. The UN World Tourism Organization estimates gastronomy tourism accounts for over 20% of global tourism spending. Although Africa’s share remains small, countries like Tanzania are embracing the trend. In March 2025, Tanzania hosted the Second UN Regional Forum on Gastronomy Tourism in Arusha, emphasizing sustainable growth, community empowerment, and cultural preservation.
Diaspora engagement is also integral. Ghana’s AfroGastro Festival included chefs from the Caribbean and Latin America, linking culinary promotion to the country’s “Beyond the Return” initiative. South Africa’s AJABU Cocktail and Spirits Festival in Johannesburg highlighted African botanicals in international mixology, reinforcing global culinary connections.
Across the continent, stakeholders agree that gastronomy is an emerging force for transformation. By investing in culinary education, supporting indigenous food entrepreneurs, and integrating food into tourism strategies, African nations are not only celebrating their cultural identity but also creating new trade and investment opportunities.
As Kaoma emphasizes, “Every corner of Africa must participate in this transformation. Gastronomy tourism is a vehicle to boost economies, empower communities, and tell Africa’s story to the world.”