A culinary journey: Celebrating African agricultural research innovations
Nairobi, 8 April 2025: The International Centre of Insect Physiology and Ecology (icipe) in collaboration with the Alliance of Bioversity International and CIAT (The Alliance), hosted a first of its own kind dinner at the Duduville campus in Nairobi.
Themed “Biodiversity Bites: A Culinary Journey into Agricultural Research in Africa,” the event brought together scientists, stakeholders and culinary enthusiasts to explore the intersection of biodiversity, culture and cuisine.
The creatively curated menu featured innovative dishes using ingredients produced through research by icipe and The Alliance, such as nutrient-rich edible insects, honey products, traditional green leafy vegetables and beans.
Each dish was accompanied by brief narrations by researchers on each product, its history, role in food systems transformation, and our innovative solutions to enhance its sustainability and resilience.
The dinner showcased the transformative potential of African agricultural innovations and their capacity to be scaled up globally and their contribution to multiple global goals on biodiversity, climate and land.
There was a rallying call by participants to explore ways to scale up and adapt the innovations to promote food security and alleviate poverty globally.
“Food brings people together. When we share meals, we share ideas that can change the world. Insects represent more than just nutrition –they are key to environmental health and job creation in Africa. Let's adopt and scale up these innovations to promote food security and alleviate poverty,” said Dr Abdul Tenkouano, Director General icipe
As we enjoy the meal, let us join hands in ensuring not just innovations but also adaptation and consumptions of innovations in the food and agriculture sector,” said Dr Juan Lucas Restrepo, Director General, The Alliance
“Africa accounts for 500 species of edible insects and they are rich in proteins, comparable to animal-based protein and higher than plant-based proteins. Insects have all the essential amino acids. They are abundant in calcium, zinc and irons that are vital for human health; and contain omega 3 & 6 and bioactive compounds that can improve brain function, reduce inflammation and boost cardiovascular health.,” said Dr Margaret Kababu, icipe scientist, Insects for Food, Feed and Other Uses.
“Bees are not only essential for pollination, ensuring the abundance and nutritional value of our food, but they also support livelihoods, empower communities, and contribute to biodiversity and health, making them critical to our food security and well-being,” stated Dr Beatrice Nganso, icipe Scientist, Bee Research.
“Traditional green leafy vegetables can thrive anywhere and they resist climate shocks better than commercial varieties and contain a lot of nutrients. Research suggests they may help prevent diseases beyond their known vitamin content,” said Dr Céline Termote, Food Environment and Consumer Behaviour The Alliance.
“Nyota” beans are beneficial for farmers – ready for harvest in just 65 days. One grain can yield up to 20, showing how productive this variety is,” said Dr Jean Claude Rubyogo, Director of the Pan-Africa Bean Research Alliance (PABRA), The Alliance.
