Sweet ‘n’ sour pork. Lamb bhuna. Cheese quesadillas. Pasta con pomodoro. Famous dishes from Asia, Europe and the Americas have all left their indelible mark on menus around the world. African cuisines, however, have been slow to catch on globally.
In Uganda, for example, a dish called “the Rolex” — a rolled chapatti containing a fried egg and vegetables — is wildly popular, but little known outside the country.
“Rolex was started by a few university kids,” says Jon Blanc, the director of Ugandan tour company Kabiza Wilderness Safaris.
“Today all over Uganda men cook them on the street. In Rwanda where no street food is allowed, it is served in restaurants.”
Now, chefs from the African continent, and beyond, are promoting dishes from their home nations in very different ways online — and making a living from it.
Here’s how they are doing it — and, of course, what you should be eating.