In the world of culinary arts, where fusion and innovation dominate menus and minds, chefs often become ambassadors of culture. One voice emerging powerfully in the gastronomic landscape is Hagie Tunkara, a chef whose dedication to authentic flavors, cultural storytelling, and community-driven food has captured local and international attention. With a deep-rooted respect for his heritage and an instinct for innovation, Tunkara is helping reshape how African cuisine is seen and savored.
Early Roots: A Taste of Heritage
Hagie Tunkara’s culinary journey is as soulful as it is inspiring. Born into a family where food was central to celebration, memory, and identity, Tunkara’s earliest lessons didn’t come from culinary schools or glossy cookbooks — they came from the heart of his own home.
Growing up, Hagie watched his mother and grandmothers cook dishes layered in tradition and meaning. These weren’t just meals; they were rituals. From hand-ground spices to slow-cooked stews, every recipe held history. As a young boy, Tunkara learned to associate cooking with care, community, and continuity. He began experimenting with flavors, asking questions about techniques, and helping out in the kitchen with a natural sense of curiosity.
But it wasn’t until later in life that he realized his calling wasn’t just in appreciating food — it was in mastering it.
A Bold Step Into the Culinary World
Despite a strong familial influence, Tunkara initially pursued other career options. Like many first-generation children, he felt the pressure to follow more traditional career paths. Yet, no matter where life led him, food remained a constant companion — quiet, persistent passion calling him back.
Eventually, he decided to follow his heart and turn his love for cooking into a full-fledged profession. He began with small catering gigs, offering dishes that reflected his West African roots — jollof rice, yassa, maafe, and more — prepared with a modern touch. The feedback was overwhelming. People weren’t just eating; they were connecting. His food stirred memories, introduced culture, and sparked conversations.
From that moment on, Hagie Tunkara was no longer just a cook — he was a chef with a mission.
Redefining African Cuisine
African cuisine is rich, diverse, and complex, yet often overlooked or reduced to stereotypes in global culinary conversations. Hagie Tunkara is among a new wave of chefs challenging this narrative. He doesn’t simply cook African food; he elevates it.
Tunkara’s dishes are both grounded in authenticity and lifted by creativity. He believes in honoring traditional recipes while also embracing modern techniques and presentation. His plating is intentional, his ingredients are locally and ethically sourced whenever possible, and his flavors are unapologetically bold.
What sets him apart is his ability to blend nostalgia with novelty. A simple dish like benachin (a one-pot rice dish common in The Gambia and Senegal) becomes a sensory experience under his hands — infused with carefully layered spices, slow-cooked meats, and delicate garnishes that reflect not only taste but story.
In his kitchen, food is never just food. It’s a conversation about migration, identity, resilience, and pride.
Community and Culinary Advocacy
Beyond the plate, Hagie Tunkara is deeply committed to community empowerment. For him, being a chef isn’t just about cooking; it’s about leadership. He frequently uses his platform to highlight food insecurity, sustainability, and access to culturally relevant meals in marginalized communities.
Tunkara has organized food drives, taught cooking classes for youth, and mentored aspiring chefs from underrepresented backgrounds. He is particularly passionate about creating pathways for African and Black chefs to find their voice and place in a competitive industry.
In interviews and events, he speaks candidly about the barriers he has faced — from a lack of representation in culinary media to the undervaluing of African cuisines in fine dining. But he doesn’t dwell on setbacks; instead, he builds bridges. His work, both in and out of the kitchen, is about reclaiming space and telling stories that have long gone unheard.
Signature Style: Where Tradition Meets Innovation
A hallmark of Hagie Tunkara’s culinary style is his ability to fuse traditional West African dishes with global influences. While he respects the original ingredients and preparation methods, he’s unafraid to experiment.
Take, for example, his reinterpretation of suya, the beloved spicy meat skewer from Nigeria. While maintaining the classic spice rub, Tunkara might serve it with a tamarind glaze, roasted plantain puree, or even a millet polenta base — creating a dish that feels both familiar and futuristic.
His jollof rice isn’t just a staple; it becomes an exploration. He’s been known to present jollof risotto with seafood confit or layer it into structured towers with vegetable medleys and herb oils.
And desserts? Think hibiscus-infused panna cotta, baobab sorbet, or groundnut brittle. Each bite bridges continents, generations, and ideas.
This blending of styles isn’t just culinary performance — it’s intentional storytelling. It reflects Tunkara’s belief that African cuisine doesn’t need to be simplified for global audiences; it needs to be celebrated in its full richness.
Cultural Storytelling Through Food
For Hagie Tunkara, every dish tells a story — of ancestry, geography, migration, and love. He often draws from personal experiences, childhood memories, and family recipes that span generations. When he talks about food, it’s not just with technical knowledge but with emotional resonance.
In many of his pop-up dinners and tasting events, he accompanies dishes with stories, poems, or music. It’s not unusual for guests to leave his events feeling as though they’ve just returned from a journey — not only across the palate but through time and culture.
His storytelling is rooted in pride. He wants people to know that African cuisines are not monolithic. There is no one way to make stew or rice. From the Sahel to the coast, from Ethiopia to Senegal, there are thousands of culinary dialects — each worthy of spotlight.
Challenges and Triumphs
Like many chefs who focus on non-Western cuisines, Tunkara has had to push back against assumptions. Early in his career, he struggled to find kitchens willing to take African flavors seriously. Some saw it as “too niche,” “too ethnic,” or simply unfamiliar.
But rather than dilute his food for acceptance, he doubled down on authenticity. He built his own platforms — hosting supper clubs, collaborating with artists, and sharing recipes online. His confidence and refusal to compromise paid off. Slowly, he began gaining recognition — from local food critics, cultural institutions, and even international food festivals.
Yet, Tunkara remains humble. To him, success is not just in accolades but in the moments people taste something and say, “This reminds me of home.” That emotional connection, that sense of rootedness — that’s his true reward.
What’s Next for Hagie Tunkara?
The future looks vibrant for Hagie Tunkara. There’s talk of a flagship restaurant — one that would serve as both a dining space and cultural hub. He continues to work on a cookbook that blends recipes with personal essays and reflections on migration, heritage, and culinary philosophy.
He’s also exploring television and digital media, hoping to share African food stories with broader audiences. Not through the lens of pity or poverty, but through celebration, elegance, and excellence.
Tunkara envisions a world where African food is not just a side offering at international buffets but a centerpiece on Michelin-starred menus. A world where young African chefs can walk into any kitchen and feel seen, heard, and valued.
Final Thoughts: More Than a Chef
Hagie Tunkara is more than a chef. He is a storyteller, a cultural ambassador, a mentor, and an advocate. Through food, he reclaims narratives, preserves traditions, and plants seeds for a more inclusive culinary world.
In every dish he prepares, there’s a message: African food is not just delicious — it’s dignified, diverse, and deeply meaningful. And chefs like Tunkara are ensuring that it gets the recognition it deserves.
As his influence continues to grow, one thing remains clear — Hagie Tunkara is not just cooking meals. He’s cooking movements.
