Picture: Motlaban MonnakgotlaHowever, there is currently very little public information to pique the interest of tourists about African food. World-renowned South African chef Nompumelelo Mqwebu sought to remedy this with her self-published cookbook, Through the Eyes Of An African Chef. I thought I was actually going to get training on South African food and, somehow, I assumed we were talking indigenous food. “I am a member of Proudly South African, not only my business, but the book as well. Writer and historian Sibusiso Mnyanda says current innovations in African food technology are born out of necessity, rather tourism and cultural ambitions.

Source: The North Africa Journal October 11, 2019 16:41 UTC