African cuisine offers a different entry point into agricultural value chains, complementing more traditional approaches that focus on agricultural produce production and processing. African cuisine has the potential to become a trademark for countries and regions, advancing regional integration and tourism and strengthening African identities. When it comes to making the food system more environmentally sustainable, chefs have a unique part to play through their ability to connect producers and consumers, understand where food really comes from, and appreciate the ‘wants’ of consumers everywhere.