Thailand gave us Thai curry. Mexico exported tacos. China made dim sum global.
So why hasn’t Africa exported its food at scale?
In this clip, @Chef_Fregz argues that to go global, African food might need a soft rebrand.
Pounded yam → “yam dumpling”
Iru → “fermented bean paste like miso”
Smart branding or cultural dilution?
What did you ear this monring BottomPotters?
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Not every time boring jollof.
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