Challenge to African culinary entrepreneurs: palm leaf plates

While it's trite to talk about "thinking outside the box" or  "coloring outside the lines," one thing I wish for in 2011 is that entrepreneurial Africans continue to discover new ways of seeing possibilities rooted in their indigenous culture and resources.

Drawing unashamedly from my own family, that may mean teaching materials science in Africa using African proverbs and anthills,  critiquing cultural sensitivity in technology,  rewriting African history,  or developing new approaches to architecture. It also means creating new products and services. Emeka Okafor's fabulous blog  Timbuktu Chronicles  is a treasure chest for following the explosion of creativity and entrepreneurship in Africa. The blogroll there links to too many noteworthy sites to list here. Check it out!

Of course I'm especially interested in things connected to the food and hospitality industry. I've noticed a disheartening proliferation of styrofoam (polystyrene) and plastic take-out containers in Ghana. Carrying food home in these from parties, funerals, restaurants, etc., seems to be becoming a mark of prestige. The disposal problem, added to that of plastic water sachets and bags, is horrendous. Of course, some creative folks are working to  recycle some of this waste, in a variety of forms, such as bags and baskets, yarn and beads.

An "outside the box" approach would be that of  finding an African alternative. Years ago African women (and women elsewhere) were urged to use "modern" methods of feeding their children formula in glass or plastic bottles with rubber nipples instead of breastfeeding. Today, of course, folks realize that "mother's milk" is a far superior (cheaper, healthier, and generally simpler) solution.

When I first arrived in Ghana, people often used palm leaves as plates for serving many foods. I remembered that when recently given a lovely set of dinnerware from Verterra, a US company based in New York but using workers from India. The plates are made from palm leaves! As the package enthuses, the plates are "All natural, chemical and bleach free, nontoxic--no plastics or waxes, 100% compostable, naturally biodegrades . . . microwave and refrigerator-safe, no trees cut down, made from fallen leaves. . ." (BTW, the plates are also reusable.) What a lovely idea. Why not bowls? Serving platters?

African Gastronomy Coming to the table at TEDGLOBAL

TEDGLOBAL "Africa: The Next Chapter"

The insightful and far-seeing organizers and supporters of the upcoming TEDGLOBAL conference in Arusha, Tanzania recognize that Africa's culinary star is rising. "TED" stands for technology, entertainment, and design, and TED's annual conference in California is legendary as "an annual event where leading thinkers and doers gather for inspiration. " This June they're holding their first conference in Africa. Tami Hultman, now of allafrica.com, who in 1985 edited the fabulous Africa News Cookbook, nicely summarizes what the conference is all about.

Emeka Okafor, a UK-raised, New York-based entrepreneur of Nigerian origins, has been hired as the conference organizer. Well-known, among other things, for his fabulous, eclectic blog timbuktuchronicles, he realizes the importance of African entrepreneurs involved in the African-food industry.

100 of the invitees to the (pricey) conference are described as ". . . people actively involved in creating Africa’s future who could not afford to attend on their own. Four companies – AMD, GE, Google and Sun Microsystems – are providing fellowships to cover expenses, and admission fees will be waived." I am honored to have been selected to receive one of those fellowships, and hope to represent African culinary and other food industry professionals. I have some ideas to carry along with me (from a digital archive of African cookbooks to culinary teaching dvds to a television show), but please let me know your suggestions, observations, etc.