Recent explorations into the Africa Food Show archives highlight a dynamic evolution in African culinary arts, bringing to light innovations that blend traditional flavors with modern techniques. Chefs and food entrepreneurs are increasingly showcasing *farm-to-table* approaches, sustainable sourcing, and the creative use of indigenous ingredients such as teff, fonio, baobab, and amarant. This shift reflects a growing pride in regional biodiversity and a commitment to preserving Africa’s rich gastronomic heritage while appealing to global…