Honoring the culinary heritage of

The African Diaspora

As a result of both immigration and the trans-Atlantic slave trade, people of African descent reside all over the world.  Not surprisingly, the culinary contributions and experiences of the global Pan-African community are varied, multi-twined, and complex.  This new, annual, and international festival will celebrate the tastes, flavors, dishes, and traditions that have emerged from this cultural maelstrom. This is how we recollect.


Africa is known for a myriad of foods and creations, including fufu, couscous, piri piri, yams, tanjia, berbere, ugali, yassa, efo-riro, harissa, domoda, mandazi, kulwa, kondre, kelewele, seswaa, jollof, irio, kisra, and tibs.


You can’t discuss Caribbean cuisine without discussing plantains, Scotch bonnets, jerk spices, callaloo, tassot, pelau, fish tea, saltfish, griot, picadillo, mangu, vaca frita, and soup joumou.

United States

African Americans have made America famous for creole and cajun cuisine, barbecue, soul food, cobbler, Gullah dishes, macaroni and cheese, chitterlings (chitlins), chicken and waffles, and much, much more.

North America

Heritage meals abound in both Canada and Mexico, and can be experienced in things like fish cakes, chow chow, tejate, machuco, barbacoa, boiled dinner, and various savory and specialty moles.

South America

Whether it’s acarajé or moqueca from Brazil, picarones and the comida crioll of Peru, or items like rondón, tapado, quibombo, or yucca, the Afro-contributions to the cuisine of a hemisphere cannot be overstated.

Yumbo YaYa

All around the world, chefs and food mavericks are experimenting with new flavor combinations, forging new recipes and crafting truly original and unbeknownst flavor profiles.
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If not now, when?


“I have longed to see a Pan-African Food Festival for more than twenty years. Ever since I was a student at UC Berkeley, I have wanted to experience, at least once in my life, and in one sitting, all of the Pan-African dishes and delights that, prior to my arrival, I had never even heard of, let alone tasted. Growing up in Pasadena, California, I sadly and only rarely ventured beyond places like Panda Express, In ‘N’ Out, and California Pizza Kitchen. Truthfully, it wasn’t until I was a freshman at Cal that I experienced food from places like Ethiopia and Cuba and Morocco for the very first time. As you can imagine, I’ve been hungering and thirsting and dreaming of more ever since…

Shortly after retuning to Los Angeles, I inwardly decided I would produce the festival, but since then, have been very successfully procrastinating, saying, “I’ll do it as soon as I reach this. As soon as I finish and accomplish that.”  Well, if I’m not careful, I’ll be the one finished and this historic feast will never happen…

So the good news is: I am no longer procrastinating! Due to the pandemic and its injected wisdom, I am no longer waiting to do anything. More than ever, I know the time to do everything and e’rything is right now. And so, after more than two decades, I am fully embracing the daunting privilege of manifesting a signature culinary celebration, the likes of which the world has never known. The Pan-African Food Festival aspires to be a global, ongoing cultural buffet in honor of the heritage and history of the worldwide African family – and I can’t wait!  

Realistically, it’s probably going to take a few iterations to fully realize the vision, but my hope is that within a few years, the Pan-African Food Festival will become a can’t miss/must attend event on your annual calendar. In all likelihood, there will be some setbacks, but in the end, I am more than confident that you’ll soon be able to experience what’s been on my heart and soul for far too long. Regardless of the obstacles, I will continue to be empowered and propelled by the simple reality that this bitter journey of a thousand years, and a few short decades, ultimately concludes with one last step: making it happen.”

Here We Go!

Planting the Seed

Join us November 12 (subject to change) for our intimate pre-launch dinner. You'll get to sample wine, enjoy a few great dishes, and hear the vision for this overdue culinary reunion. 

Proceeds from the launch event and the LA Edition of the Pan-African Food Festival will benefit United Colors of Cancer. United Colors of Cancer is working to increase cancer survivorship by addressing the unmet social and cultural needs of the BIPOC (Black, Indigenous, and People of Color) cancer community.

Calling All Foodies!

Our Secret Sauce

This festival is about more than just food and food pairings - it's about people.  If you would like to partner, volunteer, or participate, please reach out to us. We all have something we can offer.


Say the Blessing

The Pan-African Food Festival aspires to be a global, ongoing cultural buffet, unlike anything we've ever seen. For sponsorship or media inquiries, please connect with us.

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