In a continent bursting with culinary diversity, being named Africa’s Culinary Star of the Year is no small feat. But for Chef Ireti Bamidele, the award feels less like a personal triumph and more like a victory for Nigerian cuisine.
Held in Cape Town, the Africa Gastronomy Awards brought together chefs, food critics, and cultural historians from across the continent. When Chef Ireti’s name was announced, the room erupted. It wasn’t just her food that had won hearts it was her mission to put Nigerian flavours on the global map.
From Kitchen Hustle to Culinary Empire
Born and raised in Osogbo, Osun State, Ireti’s love for food began at her grandmother’s firewood kitchen. She learned the sacred timing of ogbono soup and the delicate layering of ofada rice sauce. After culinary school in Johannesburg, she returned to Nigeria to launch “Ile Ireti” a fine-dining restaurant blending traditional recipes with haute cuisine techniques.
Critics were skeptical. “Who would pay N20,000 for pounded yam?” she remembers being asked. Today, Ile Ireti is fully booked months in advance, with guests flying in from London, Accra, and Nairobi.
Redefining Nigerian Cuisine
Chef Ireti’s genius lies in elevation without erasure. Her Nsala foam with grilled catfish and smoked pomo confit have earned global acclaim, not just for taste but for storytelling. “I don’t want to westernize Nigerian food,” she explains. “I want to globalize it with respect.”
She’s also vocal about preserving indigenous ingredients. In her award acceptance speech, she spotlighted underused spices like ehuru and ataiko, calling for government and private support in sustainable sourcing.
A Champion of Culinary Education
Beyond the kitchen, Ireti has trained over 500 young chefs across Nigeria, many of whom now run successful food ventures. Her foundation offers scholarships to aspiring female chefs from rural communities, breaking barriers in a male-dominated industry.
“I used to think food was just about feeding people,” she said. “Now I know it’s also about healing, teaching, and remembering.”
A Star Rises
In crowning Chef Ireti Bamidele, the award committee recognized not just technical brilliance but cultural stewardship. She isn’t just cooking food she’s preserving identity, inspiring change, and showing that Nigerian cuisine can stand shoulder-to-shoulder with any in the world.
The star may be on her chest, but the light shines on all of us.
