The Slow Food and Terra Madre network includes 40 African chefs, and in 2013, the Slow Food Alliance of Chefs was launched in Morocco.
Chefs have a primary role to play in Slow Food's strategy for raising the profile of African gastronomic cultures.
Leaving aside the Maghreb, the cuisines of this continent have little cultural recognition, at either a local or an international level. The big hotels in African capitals serve international food (French, Italian, Portuguese or Indian), as do many restaurants.
We must rediscover and promote the local cuisines, based on local ingredients and rooted in food-producing communities.
Pride for one's own traditional cuisine can become pride for one's own agriculture and land.