It was a celebration and appreciation of different African traditions as guests were treated to an African-themed sensory experience at this year’s annual African Food Festival organised by the second-year Catering Management students from the Department of Hospitality and Tourism at the DUT Hotel School on 07 November 2023.

The festival was coordinated by the Catering Management Programme Team Leader, Dr Sasi Gangiah who is passionate about decolonisation of culinary curricula.

This year’s event was themed “Going Back to Our Roots” and reflected the decolonisation and an appreciation of African cuisine which included the exhibition of African dance, song, and attire. In his welcome address, the Hospitality and Tourism Head of the Department Dr Erasmus Mnguni said this was their second annual edition of the African Food Festival and they are very proud of the team that managed to prepare such tantalising meals.

“This is a great day for us as the Department of Hospitality and Tourism, the food we are about to enjoy has been prepared with passion and love and we are honoured to have you with us,” said Dr Mnguni.

DUT Interim Deputy Vice-Chancellor for Teaching and Learning, Dr Azwitevhelwi Nevhutalu said part of his mandate in the portfolio of teaching and learning is to produce students who are creative, entrepreneurial, and extremely adaptable and that can leave DUT to go and transform the society and that is consistent with the ENVISION2030.

Nevhutalu said: “The Indigenous food has been tried over many generations and has been found to not only be healthy but also sustainable with our own environment, and if we go back to our roots and eat traditionally perhaps some of the diseases, that we suffer would not commonly be affecting us.”

The guest speaker on the day was Ms Lindiwe Mhlongo, the founder of a women empowerment programme called “Lady Linds Blessed 2Be A Blessing” and Deputy General Manager at AHA Gateway Hotel. Mhlongo spoke about the need to celebrate African diversity and all that comes with being African, the song, the dance, and the clothes.

“One thing about African food and cultural diversity is that over the years we have lost the passing down of knowledge of indigenous food, so it is clear that the generation we have now has a challenge of passing down the knowledge to the next generation. It is because we are expecting this generation to walk into the culinary, hospitality and catering sector and make changes that will make our guests from Europe to actually feel that they are in Africa,” said Mhlongo.

She also acknowledged the amazing job done by DUT Hospitality and Tourism and that what they are implementing will go a long way in the hospitality industry.

Pictured: Students at this year’s annual African Food Festival.

Photography: Jeremiah C. Sylvester

Thulasizwe Nkomo