The TAVI Project (Taiwan-Africa Vegetable Initiative), led by the World Vegetable Centre, is a pioneering effort to spotlight indigenous vegetables through value-added innovation across Africa. I was honored to be selected as a key contributor from Eswatini — recognized not just as a chef, but as a creative force in reimagining local food traditions.
As the project’s pilot, we focused on okra (Mandwandwa) — a humble yet culturally significant vegetable we’ve long enjoyed with pap in our homes. However, this project pushed me to explore it beyond nostalgia — as an innovator. It was a creative and mental challenge to reintroduce okra in modern, exciting ways while preserving its authenticity.
I developed three original dishes, each crafted to highlight okra in a new culinary light:
- Mandwandwa Spring Roll (Appetiser)
- Mandwandwa Chicken Poke Bowl (Main)
- Mandwandwa Chill (Ice Cream) (Dessert)
Each dish was designed to show the versatility, character, and potential of this indigenous staple — proving that it deserves a permanent, imaginative place in our contemporary African kitchens.
This is just the beginning. Okra was the first chapter in what promises to be an ongoing journey of indigenous culinary innovation. I’m incredibly proud of the work so far — from the concepts to the creative set — and excited for what’s to come.
