Warum ist es so wichtig, uns mit unserer Esskultur auseinanderzusetzen? Was passiert, wenn kulinarisches Erbe verloren geht? Darüber spricht die Ghanaische Köchin Selassie Atadika in der Eröffnung unseres Symposiums am 10. August. Die Gründerin des Restaurants Midunu setzt sich mit ihrem Konzept der „New African Cuisine” für die Erhaltung der lokalen kulinarischen und kulturellen Identität ein.

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Selassie Atadika, Midunu

After over a decade spent engaged in humanitarian work with the United Nations and years of self-teaching in the culinary arts, Selassie Atadika completed course work at the Culinary Institute of America. Her company Midunu, a nomadic and private dining enterprise in Accra embodies ‘New African Cuisine’. It celebrates culinary heritage where culture, community and cuisine intersect with environment, sustainability and economy by employing local, seasonal, and underutilized ingredients including traditional grains and proteins to deliver Africa’s bounty to the table. Chef Selassie Atadika uses chocolate as a base to feature the flavors and essence of Africa. She launched The Midunu Institute which looks to document and preserve the continent’s culinary heritage. She was a finalist in the 2019 Basque Culinary World Prize.

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