Producer Spotlight of the Day: Selassie Atadika

Selassie Atadika

Selassie Atadika is a pioneering Ghanaian chef, educator, and food systems strategist who has become a leading voice in the movement to elevate African culinary traditions. As the founder of Midunu, a culinary lifestyle company based in Accra, she creates immersive dining experiences that bridge the gap between culture, community, and the environment. Her work is defined by a commitment to sustainability and the preservation of indigenous knowledge, positioning food as a vital tool for storytelling and social change.

Background

Before establishing herself as a culinary force, Atadika spent over a decade working in humanitarian emergency response with the United Nations across sub-Saharan Africa. She holds a bachelor's degree in geography and environmental studies from Dartmouth College and a master's degree in international affairs from Columbia University. After years of self-teaching in the culinary arts, she completed formal coursework at the Culinary Institute of America to refine her technical skills. In 2014, she left her humanitarian career to return to Ghana and launch Midunu, which began as a series of popular pop-up dinners and has since evolved into a multifaceted institution.

Signature Work

Atadika is widely recognized for championing New African Cuisine, a contemporary approach that highlights underutilized ingredients and traditional grains. Her nomadic dining experiences, which have attracted guests from five continents, serve as a platform to showcase the diversity of flavors across the African continent. Beyond the dining table, she produces handcrafted chocolate truffles that incorporate indigenous spices like prekese, a spice currently listed on the Slow Food Ark of Taste. Each chocolate is named after a woman from the region that inspired its specific flavor profile, serving as a tribute to the continent's cultural heritage.

Philosophy

The core of Atadika's philosophy is the belief that food is where culture begins and that culinary knowledge is a form of inheritance that must be actively protected. She approaches her craft with curiosity and restraint, allowing the ingredients and the history of the land to guide her menus. By focusing on value at origin, she seeks to empower local communities and ensure that traditional practices are not lost to the convenience of modern markets. Her work at the Midunu Institute further emphasizes this mission, acting as a custodianship institution for African culinary knowledge.

Recognition

Atadika has received significant international acclaim for her contributions to food systems and sustainability. In 2025, she was honored with the TIME Earth Award, becoming the first Ghanaian recipient of the recognition. She was also named one of the 2017 EAT Foundation and Culinary Institute of America Global Top 50 Plant-Forward Chefs. Additionally, she has served as a fellow for the Stone Barns Center for Food and Agriculture and the Rockefeller Foundation Bellagio Center, and she is the author of the forthcoming book Gather and Feast.

Signature Recipe

A fragrant and sophisticated truffle that highlights the unique, aromatic profile of West African spices.

Prep time: 60 min | Cook time: 20 min | Total time: 80 min | Yield: 24 truffles | Difficulty: Hard

Ingredients

• 200g high-quality dark chocolate (70% cocoa)
• 100ml heavy cream
• 1 tsp West African five-spice blend (ground cloves, ginger, black pepper, grains of paradise, and anise)
• 20g unsalted butter, softened
• 50g cocoa powder for dusting

Instructions

1. Finely chop the dark chocolate and place it in a heat-proof glass bowl.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then remove from the heat.
3. Stir the West African five-spice blend into the hot cream and let it steep for five minutes to infuse the flavors.
4. Pour the spiced cream through a fine-mesh sieve over the chopped chocolate, discarding the spice solids.
5. Let the mixture sit for one minute, then gently stir with a spatula until the chocolate is completely melted and the ganache is smooth.
6. Incorporate the softened butter into the ganache, stirring until fully combined and glossy.
7. Cover the bowl and refrigerate for at least two hours, or until the ganache is firm enough to scoop.
8. Use a small melon baller or spoon to scoop uniform portions of the ganache and roll them quickly between your palms into spheres.
9. Roll each truffle in cocoa powder until evenly coated and store in a cool, dry place until ready to serve.

Notes

These truffles are best served at room temperature to allow the complex spice notes to fully develop on the palate. For a professional finish, ensure the ganache is thoroughly chilled before rolling to prevent melting. Store in an airtight container in the refrigerator for up to one week.