African Championship of Chinese Cuisine debuts in Nairobi
Kenya Utalii College played host to a landmark culinary event on Thursday as 45 teams from across the globe gathered for the inaugural African Championship of Chinese Cuisine, the first international competition of its kind dedicated held on the continent.
Chef teams from Kenya, China, Australia, Senegal, South Africa, Nigeria, and the United States competed for top honors, presenting a vibrant array of Chinese dishes. The competition featured both hot and cold preparations, employing techniques such as frying, braising, and steaming. Entries ranged from seafood and meat to vegetables and desserts—highlighting the depth and versatility of Chinese culinary traditions.
John Ololtuaa, Principal Secretary of Kenya’s Ministry of Tourism and Wildlife, hailed the competition as a platform to spotlight Chinese culinary excellence, noting its alignment with a growing global trend of travel driven by cultural and gastronomic experiences.
Chinese Ambassador to Kenya Guo Haiyan underscored the spirit of innovation and exchange at the heart of the event.
“From using local bovine bones to make rich noodle soup, to inventing the creative ‘African Spicy Chicken,’ countless chefs have proven with wisdom and perseverance that the vitality of cuisine lies in both inheritance and innovation,” she said.
She added that the championship reflects “harmony in diversity” and the “beauty in mutual appreciation” that defines China-Africa friendship.
At the close of the event, ten chefs were honored with top awards in recognition of their skill, creativity, and contribution to cross-cultural culinary dialogue.
The championship is a flagship event of the 2025 China-Kenya Culture and Tourism Season, jointly organized by the World Federation of Chinese Catering Industry and the Kenya Chinese Cuisine and Culture Association, with support from the Kenyan Ministry of Tourism and Wildlife and the Chinese Embassy in Kenya.
