Founder, Midunu | Plant Forward 50 | Food Systems Advocate | Speaker
Celebrating & Preserving Africa's Culinary Heritage
Selassie Atadika’s story is not just one of culinary brilliance—it’s a journey shaped by resilience, global discovery, and a deep passion for Africa's cultural heritage. Born in Ghana, Selassie’s early life took a dramatic turn when her family fled to the U.S. following a military coup. This twist of fate would plant the seeds of a remarkable life defined by global travel, humanitarian work, and a relentless pursuit of preserving and celebrating Africa’s rich food culture. Raised in New York, Selassie was constantly surrounded by the flavors of home. Her mother’s cooking infused her with a love for food, but it was her work as a humanitarian aid worker for the United Nations—traveling to over 40 countries—that opened her eyes to the immense power of food in connecting people and cultures. After over a decade working on the front lines of global crises, Selassie realized something: food could tell stories, heal communities, and empower nations, and she was ready to take that challenge head-on. In 2014, Selassie returned to Ghana with a bold vision—to showcase the depth and beauty of African cuisine to the world. Her venture, Midunu, became a love letter to Africa. But this wasn't just any restaurant. It was a nomadic dining experience, where guests were invited to communal tables set in various stunning locations around Accra. Through her concept of “New African Cuisine,” Selassie drew on local, seasonal ingredients and underutilized African spices and flavors to tell the story of Africa’s culinary heritage. Imagine a 5-course meal where each dish carries the taste of tradition but with a modern twist—a new take on Africa’s flavors that leaves diners both satisfied and inspired. Publications like Vogue and Ebony took notice, hailing Selassie as a game-changer on the global food stage.
And that’s just the beginning.
Midunu Chocolates is another brainchild of Selassie’s, redefining how the world sees Ghana’s greatest export—cocoa. In her hands, chocolate becomes more than a sweet treat. It’s an exploration of Africa’s diverse flavors. Using ingredients sourced directly from local farmers, Selassie’s chocolates are infused with spices and aromatic profiles from across the continent. Her creations—like the award-winning Adwoa Hot Chocolate and Kukua Truffles—have taken the chocolate world by storm, with fans from Ghana to the U.S. and Canada indulging in this truly African delight.
Through The Midunu Institute, Selassie’s work goes even deeper. She’s not just cooking food—she’s documenting and preserving Africa’s culinary heritage for future generations. The institute stands as a guardian of tradition, ensuring that Africa's diverse food cultures are celebrated, remembered, and evolved, not lost to globalization.
But Selassie’s influence goes beyond the kitchen. She’s an outspoken advocate for food systems reform, often speaking out about the damaging effects of unfair trade policies that disproportionately affect African farmers and economies. Whether it’s at the European Cocoa Forum in Italy, a State Dinner at the Danish Embassy in Ghana, or a James Beard Foundation event in New York, Selassie uses her platform to champion African cuisine and fight for a fairer global food system. She wants the world to understand that food is not just sustenance—it’s a vehicle for social change.
Selassie’s accolades speak for themselves. She’s been listed as one of the Global Top 50 Plant-Forward Chefs by the EAT Foundation and Culinary Institute of America. She’s won awards from the Chocolate Alliance and was a finalist in the prestigious Basque Culinary World Prize. She’s been named a New Destination Champion by La Liste, raising awareness of Africa’s place in the global gastronomic map, and has consistently ranked among the top 100 chefs in the world by the Best Chef Awards.
Despite her global success, Selassie remains rooted in her mission: to elevate African cuisine on the world stage while empowering the communities she loves. Midunu, which means “come, let’s eat” in Ewe, reflects the spirit of togetherness that has always been central to African culture. It’s more than a dining experience; it’s an invitation to connect, to share, and to celebrate the beauty of Africa through food.
For the younger generation, Selassie’s journey is a testament to the power of following your passion. She’s proof that food is a tool for storytelling, for building bridges, and for driving change. In an industry where African cuisine has long been underrepresented, she’s showing the world that it’s time to rethink how we view the continent’s rich culinary history. Her advice for aspiring chefs? Be bold. Explore. Use food as a way to express who you are and where you come from. And most importantly, never forget the power of food to bring people together.
Selassie Atadika isn’t just redefining African cuisine—she’s reshaping how the world sees Africa. And she’s inviting all of us to take a seat at the table.
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