We were honored to be invited to the Ladha Za Africa Culinary Awards Ceremony held at Boma International Hospitality College, a powerful celebration of African gastronomy, innovation, and the future of hospitality.
The event reaffirmed a critical truth: food is no longer just culture; it is strategy, identity, and a driver of sustainable tourism growth across Africa.
Key reflections from the event
The remarks from the Secretary General of the Kenya Red Cross Society, Dr. Ahmed Idris highlighted the growing intersection between food systems, resilience, and community wellbeing, reminding us that it’s not normal to lose our culture.
The Chief Guest, representing the Kenya Tourism Board CEO, Fiona Ngesa reinforced the role of culinary tourism as a strategic pillar in destination branding, positioning African cuisine as a global asset that can drive visitor experiences, cultural pride, and economic value. She also called for an invitation on how we can collaborate as an industry to promote experience wonder campaign.
Under the guidance of Chief Judge Shaun Michael Smith, the competition showcased excellence grounded in creativity, authenticity, and sustainability, a reflection of where African cuisine is headed: modern, rooted, and globally competitive.
As STTA, we celebrate this platform for:
• Elevating African culinary heritage
• Nurturing the next generation of hospitality professionals
• Embedding sustainability within food systems and tourism experiences
Congratulations to all the winners and participants for raising the bar and telling Africa’s story through food.
We look forward to continued collaboration in advancing sustainable gastronomy, youth empowerment, and responsible tourism development across the continent.
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