Selassie Atadika

Beyond Jollof: Reclaiming African Rice

After over a decade spent engaged in humanitarian work with the United Nations and years of self-teaching in the culinary arts, Selassie Atadika completed coursework at the Culinary Institute of America. Her company Midunu, a nomadic and private dining enterprise in Accra embodies ‘New African Cuisine’. It celebrates culinary heritage where culture, community and cuisine intersect with the environment, sustainability and economy by employing local, seasonal, and underutilized ingredients including traditional grains and proteins to deliver Africa’s bounty to the table. Chef Selassie Atadika uses chocolate as a base to feature the flavours and essence of Africa. She launched The Midunu Institute which looks to document and preserve the continent’s culinary heritage. She was a finalist in the 2019 Basque Culinary World Prize, voted #73 in the Best Chef Awards 2020 and 2021 recipient of the La Liste New Destination Champion Award for Africa