Amid deepening ties and cooperation between China and Africa, the dinner table has emerged as an unexpected yet powerful platform for exchanges — where flavors blend, traditions meet, and cultures find common ground.

Once carried by ships along the ancient Maritime Silk Road, spices, tea and cooking traditions, which linked China with eastern Africa, are now being rediscovered and reinvented in modern kitchens and restaurants across both regions.

This evolving culinary connection has been fueled by the movement of people — hundreds of thousands of Chinese nationals living and working in Africa, alongside a growing community of Africans studying, trading and cooking in China.

Notably, Chinese restaurants in Kenya, Ethiopia, Nigeria and South Africa have started offering dishes such as nyama choma, a barbecued meat popular in eastern Africa, injera, the sour, spongy flatbread that is an Ethiopian staple, and Ugali, a maize flour staple in eastern and southern Africa, alongside dumplings or stir-fry dishes.

On the other hand, African restaurants in Beijing and Guangzhou, the capital of Guangdong province, are increasingly adapting their styles to appeal to Chinese palates, offering creations such as jollof fried rice, a popular West African dish and Sukuma wiki, an East African favorite made from collard greens.

Ruth Ngare, an avid lover of Chinese cuisine in Nairobi, the capital of Kenya, said she often visits Chinese restaurants with her family and friends. Inspired by the flavors, she has learned how to prepare some of the dishes herself and occasionally delights her family with a homemade Chinese meal.

"I learn cooking techniques by watching YouTube videos," Ngare said. "It's fascinating to see some Chinese restaurants experimenting with local dishes. The integration of Chinese and African cuisines is truly exciting."

From individual enthusiasts like Ngare to professional chefs and policymakers, the appetite for Sino-African culinary collaboration is growing rapidly.

The 15th International Chinese Catering Development Forum, held on Oct 30 in Nairobi, marked another step toward deepening this culinary fusion.

Themed "Integration and Development of Chinese and African Culinary Cultures", the forum featured discussions on the evolution of Chinese cuisine, the growing presence of African ingredients in Chinese dishes, the expansion of Chinese culinary brands across African markets, and how culinary exchange deepens China-Africa relations.

According to a report on the development of Chinese cuisine in Africa, launched on Oct 30 during the event, Chinese restaurants are becoming increasingly popular in many African countries, including Nigeria, Mauritius, South Africa, Morocco, Kenya and Egypt. In many countries, traditional Chinese cuisine has been blended with local elements to cater to locals, said the report.

According to Guo Haiyan, Chinese ambassador to Kenya, cuisine reflects civilization, and food serves as a bridge for cultural exchange.

"From using local beef bones to make rich noodle soup, to inventing the innovative 'African Spicy Chicken', countless chefs have proven with wisdom and perseverance that the vitality of cuisine stems from both inheritance and innovation, and that the power of culture resides in both tradition and inclusiveness," she said.

John Ololtuaa, Kenya's principal secretary in the State Department of Tourism, urged Chinese associations to collaborate with their Kenyan counterparts to explore and learn about local cuisines.

"I look forward to experiencing Chinese cuisine infused with Kenyan flavors — from nyama choma to other traditional dishes," Ololtuaa said while speaking at the 2025 Africa Championship of Chinese Cuisine, held on Oct 30 prior to the forum.

edithmutethya@chinadaily.com.cn