A decade ago, African cuisine in London was largely confined to community restaurants and supper clubs. Today, it is on the radar of serious hospitality investors.
The commercial opportunity is real, but chefs consistently cite sourcing as the constraint: consistent, hospitality-grade supply of ingredients from egusi to grains of selim is hard to secure.
The sourcing gap
Specialist importers that can guarantee quality, certification and continuity have a clear opening, and some hospitality groups are beginning to integrate backwards into supply.
For exporters, hospitality is a high-value channel that rewards consistency over volume.
