Acclaimed Ethiopian-Swedish chef Marcus Samuelsson argues that African cuisine is not waiting for global recognition; it is reclaiming a legacy that has always existed. Central to his mission is dismantling the notion that African cuisine represents a single culinary identity. Moroccan food is different from South African food. And now they set the standard.”He believes African cuisine is moving along the same path. “You should recognize yourself, or discover something new.”For Samuelsson, fine dining is ultimately defined not by exclusivity but by meaning and connection.

Source: Ethiopian News February 14, 2026 15:14 UTC