At the 2nd UN Tourism Regional Forum on Gastronomy Tourism for Africa in Arusha, Tanzania, last month, African countries reaffirmed their commitment to using food as a driver for economic growth, cultural preservation and sustainable tourism.
Co-hosted with the Basque Culinary Center, the event celebrated the continent’s culinary richness and represented a step towards stronger cooperation among tourism and gastronomy stakeholders: producers, chefs, entrepreneurs, tour operators and tourism ministries.
Opening the event, UN Tourism Secretary-General Zurab Pololikashvili praised Tanzania for placing gastronomy tourism high on its agenda. “Tourism is a powerful tool for development and gastronomy brings us even closer to communities. Africa’s culinary heritage is a key asset – one that can generate jobs, supports rural development and strengthens the continent’s global identity,” he said.
Tanzania’s Vice President, Philip Mpango, highlighted the country’s diverse food traditions – from Maasai to Swahili – and their role in empowering communities. He noted the marketing challenges around unfamiliar local dishes like senene(grasshoppers) and kumbikumi (termites), and proposed publishing cookbooks to build interest.
South Africa made major strides in placing gastronomy at the heart of its tourism development strategy. The country’s Department of Tourism spearheaded youth-targeted training programmes in culinary arts and wine service.
“Support goes beyond training. Young entrepreneurs receive funding, mentorship and performance tracking for up to a year. This holistic approach ensures long-term sustainability and empowerment,” said Makhotso Magdeline Sotyu, South Africa’s Deputy Minister of Tourism.
In Seychelles, Creole cuisine is central to its tourism identity. Annual food festivals and the Grandma’s Savoir-Faire programme help preserve traditional dishes and promote intergenerational learning. Bernadette Willemin, Director General for Destination Marketing at Tourism Seychelles, said hotels can earn a “Sustainable Seychelles” label based on how they promote local culture, including cuisine.
However, Willemin acknowledged underrepresentation of African cuisine globally and called for better branding and collective promotion. Seychelles plans to use digital platforms and international collaborations to tell its culinary story.
Zimbabwe, which hosted Africa’s First UN Tourism Regional Forum on Gastronomy Tourism for Africa in 2024, continues to lead through grassroots initiatives driven by First Lady Auxillia Mnangagwa, now recognized by UN Tourism as a pioneer of food tourism in Africa. Her Gastronomy for She initiative connects rural women to tourism by supporting indigenous food production. In 2024, the programme expanded to include people with disabilities and schoolchildren.
The Democratic Republic of the Congo (DRC) is also spotlighting its culinary diversity as part of its tourism revival. The country’s Minister of Tourism Didier M’Pambia Musanga shared how the country is working to reframe its tourism image with the spotlight on its culinary and cultural richness.
With over 460 ethnic groups, the DRC’s cuisine is immensely diverse, featuring staples like fufu, cassava bread and peanut-based chicken dishes. To showcase this, the country will host the three-day First World Music and Tourism Festival in Kinshasa in July, themed “Peace in Africa”.
