African Culinary Tours: Exploring the Connection Between Food, Culture, and Diaspora Identity

As culinary travel continues to rise in popularity, African culinary tours are standing out as immersive experiences that go far beyond tasting delicious dishes—they are journeys into heritage, identity, and cultural rediscovery. For members of the African diaspora, these tours provide a powerful, sensory bridge to ancestral homelands. Why is this important? Well think of how it can help explore the rhythm of daily life is reflected in every recipe, every market, and every shared meal in the rich African cities and urban centers.

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In her article Why Is Food and Beverage Important to the Tourism Industry?, Anna Duncan highlights how food and drink are much more than just part of the travel experience—they’re a powerful way for people to connect with local culture. Tasting regional dishes or trying something entirely new can give travelers a real sense of place and help them feel more connected to where they are.

This idea resonates deeply with members of the African diaspora who are seeking to reconnect with their roots through travel. That’s exactly what The Diaspora Tourism Experience (DTE) is all about. Created by AClasses, DTE isn’t just about visiting new places; it’s about coming home.

Through immersive, culturally rich experiences, it helps African diasporans rediscover and celebrate their heritage while honoring the legacy of their ancestors.

8 Essential Dishes to Discover on a West African Culinary Journey

Food in West Africa is more than nourishment; it’s a language of identity, resistance, and celebration. Whether you’re retracing your heritage, exploring regional flavors, or simply curious about the deep ties between cuisine and culture, these iconic dishes invite you to explore the soul of the West African experience.

1. Yassa – The Flavor of Resilience (Senegal, The Gambia)

This tangy, slow-cooked onion and mustard marinade, often served over grilled chicken or fish, is a comfort food in Senegal and The Gambia. Yassa embodies the balance of sharp citrus, smoky depth, and familial warmth—a taste that carries stories from village tables to global diaspora kitchens.

2. Bissap / Sobolo – The Ancestral Elixir (Senegal, Ghana, Togo, The Gambia)

Made from hibiscus petals and spiced with ginger or cloves, this vibrant crimson drink is more than a refresher—it’s a cultural staple at ceremonies, community gatherings, and everyday meals. Known as bissap in Francophone countries and sobolo in Ghana, it connects West Africans across borders and generations.

See also 5-Day Ghana Heritage & Cultural Reconnection Journey

3. Kelewele & Suya-Inspired Kebabs – Street Food, Shared Heritage (Ghana)

Kelewele, Ghana’s beloved spiced fried plantains, served with grilled meat skewers seasoned with nutty suya-like spice blends, are an explosion of flavor. These street foods represent the joyful intersection of tradition and innovation—every bite a nod to Africa’s culinary creativity.

4. Thieboudienne – Senegal’s National Treasure

Often called the mother of jollof rice, thieboudienne (chebu jën) is a layered dish of seasoned rice, vegetables, and fish, simmered in tomato and spices. It’s a rich, one-pot symphony of color and culture, and a proud emblem of Senegalese hospitality and pride.

5. Mafe / Domoda / Nkatenkwan – A Pan-West African Peanut Stew (Senegal, The Gambia, Ghana)

Whether it’s mafe in Senegal, domoda in The Gambia, or nkatenkwan in Ghana, this groundnut-based stew is a shared heritage dish. Its silky texture and earthy richness bring together families and regions, uniting Mandé, Akan, and Wolof culinary traditions.

6. Sodabi / Akpeteshie – Spirits of the Land (Benin, Togo, Ghana)

These potent palm-based liquors are more than drinks—they are ritual, medicine, and history. From sodabi in Benin and Togo to akpeteshie in Ghana, these traditional spirits capture the fiery spirit of the people and the land, often shared during ceremonies and storytelling.

7. Kenkey and Fish – Coastal Legacy on a Plate (Ghana)

Fermented corn dough steamed in banana leaves and paired with pepper sauce and fried or grilled fish, kenkey is a cornerstone of Ga and Ewe culinary heritage. Each region adds its twist, reflecting centuries of maritime trade, resistance, and community gathering.

8. Gbomo Dessi – Togo’s Green Jewel

This spinach or leafy green stew, simmered with smoked fish, meat, and local spices, is a staple in Togolese homes. Earthy, nutritious, and deeply satisfying, gbomo dessi is a celebration of ancestral farming practices and the power of simplicity.

See also Owning Our Stories and Personal Experiences: A Journey of Resilience and Transformation

These dishes aren’t just culinary delights; they are edible expressions of history, migration, and identity. For members of the African diaspora, reconnecting with these flavors can feel like a homecoming. For others, they are an invitation to witness the vibrancy, resilience, and beauty of West African culture, one meal at a time.

Rediscovering Heritage Through Cuisine

For many in the African diaspora, food serves as a living archive of history and heritage. Dishes like jollof rice, egusi soup, and injera are more than meals; they are embodiments of cultural memory and resilience.

Participating in culinary tours across Africa allows diasporans to engage directly with these traditions, offering a sensory experience that bridges the gap between past and present.

Culinary historian Michael W. Twitty’s journey to Ghana exemplifies this connection. In his article “I Had Never Eaten in Ghana Before. But My Ancestors Had,” Twitty describes the profound impact of tasting traditional Ghanaian dishes in their place of origin, stating, “It was like a culinary homecoming, a reunion with flavors that had been part of my lineage for generations”.

Going further, he added: “The six of us have given our undivided attention to Auntie Mabel, owner of the eponymous Mabel’s Chop Bar in Ho, Ghana. Here, the kitchen is an outdoor building, a complex of covered shelters where peeling, washing, and butchering happen. Large cast-iron pots sit atop fires built on three stones.” 

The Role of Culinary Tours in Cultural Exchange

African culinary tours serve as platforms for cultural exchange, fostering mutual understanding between diasporans and local communities. These experiences often include cooking classes, market visits, and communal meals, providing participants with immersive insights into local foodways and customs.

Chef Selassie Atadika’s nomadic dining experience, Midunu, based in Accra, Ghana, exemplifies this approach. By curating meals that celebrate Africa’s diverse culinary heritage, Atadika creates spaces where stories are shared and cultural bonds are strengthened.

Food as a Medium for Storytelling and Identity

Food is far more than sustenance; it’s a living archive of stories, memory, and identity. Every ingredient, every preparation, every shared meal carries the imprint of history, migration, resilience, and joy.

As poet and playwright Ntozake Shange so powerfully wrote in her culinary memoir If I Can Cook / You Know God Can, “Our food isn’t reflective of our lack of culture; it is, in fact, the very opposite, it’s the foundation from which we grow and continue to thrive.”

See also Plantain in the Food Industry: Unlocking Its Potential in Processed Foods and Beverages

For members of the African diaspora, food is a profound means of reconnection, a way to trace ancestral paths, reclaim cultural heritage, and rediscover the stories that colonialism and displacement tried to silence.

As noted in an article on foodandculture.org, food serves as a powerful connector, linking us to one another, to our personal histories, and to the broader world around us. It bridges past and present, memory and identity, self and community.

These connections move in both directions: inward, as we explore our roots and sense of self, and outward, as we consider the impact of our choices on others, on economies, on ecosystems, and on society as a whole. In this way, food becomes not just nourishment, but a lens through which we understand who we are and how we relate to the world.

Through immersive culinary tours, diasporans aren’t just tasting dishes—they’re participating in a living dialogue with the past and present, where each bite reveals centuries of adaptation, resistance, and creativity.

At the heart of this cultural revival are visionary chefs, food historians, and community leaders working across continents to preserve and celebrate African culinary traditions. These collaborations go beyond cuisine—they’re acts of cultural stewardship, focused on knowledge exchange, sustainable practices, and the revitalization of indigenous ingredients.

See also The Role of Plantain in Achieving Sustainable Food Security and Rural Development

Among the leaders in this movement is Nigerian food historian Ozoz Sokoh, founder of Feast Afrique. Through her groundbreaking digital archive of West African culinary knowledge, Sokoh is reshaping the way African food is understood and remembered. Her work fosters cross-cultural conversations and empowers both continental Africans and diasporans to reclaim and celebrate their shared food heritage.

In the hands of people like Shange and Sokoh, food becomes more than flavor—it becomes a vessel for truth, identity, and belonging.

Economic Empowerment and Sustainable Development

Culinary travel also contributes to economic empowerment and sustainable development within local communities. By attracting visitors interested in authentic food experiences, these tours generate income for local farmers, artisans, and small businesses.

Moreover, they encourage the preservation of traditional farming and cooking methods, promoting environmental sustainability.

According to a report by the United Nations World Tourism Organization, the African diaspora is a rapidly growing segment in the global travel economy, with significant potential for growth in cultural and culinary travel.

Inspiring Future Generations

Engaging with African culinary traditions can have a profound impact on younger generations within the diaspora. By participating in culinary tours, youth can develop a stronger sense of identity and pride in their heritage. These experiences often inspire them to explore careers in the culinary arts, cultural preservation, and entrepreneurship, ensuring the continuity of these rich traditions.

Programs like “A Taste of African Heritage” aim to reconnect participants with the vibrant, healthy traditions of the African Diaspora, promoting eating patterns based on plant-based, traditional diets.

Conclusion

African culinary tours offer more than just a taste of traditional dishes; they provide a gateway to understanding the complex tapestry of African cultures and the diaspora’s enduring connection to the continent. Through immersive experiences, storytelling, and collaborative initiatives, these tours foster a renewed sense of identity, community, and purpose.

As the appetite for authentic cultural experiences grows, African culinary travel stands as a testament to the power of food in bridging divides, preserving heritage, and shaping the narratives of future generations.

Learn How to Leverage Your Story through our Story To Asset Framework.