• Anna Sulan Masing

The Ten: Selassie Atadika

Updated: Jul 27


Name and job title?

Selassie Atadika, Chef/Founder Midunu, Accra, Ghana


Where were you born, where do you live now?

I was born in Accra, Ghana. I moved back to Ghana 6 years ago after immigrating to the US in 1981.


How you describe what you do ?

I’m a storyteller and my medium in ‘New African Cuisine’.


How much was your last cup of coffee?

I don’t drink coffee.


What is one ingredient that is crucial to your life? Prekese.


What does a culinary system mean to you?

For me, eating is a celebration of food’s origins, the paths it travels on the way to our tables, and the people whom it brings together through the journey. With my meals, I try to tell the story of the places I have been, the cultures which I have interacted with and the people whom I have had the pleasure to meet.



How does your immediate locale affect your work?

I moved back to Ghana because my work is directly informed from my environment. The beginning of my food system in here. The beginning of rediscovering the food of my mother, starts here.


Where do you draw inspiration from, in your work?

My inspiration come from where culture, community and cuisine intersect with environment, sustainability and economy.


What impact do you want to have?

I want to be able to encourage more people to appreciate, respect and value Ghanaian and in general African ingredients, their producers, culinary custodians and their history.


What change do you want to see in culinary system?

I want to see a food and drinks system which puts the value back in the entire ‘value’ chain, both in terms of food chains but also in terms of culinary custodians.

We ask all our interviewees to send us two photos: one that represents themselves and one that represents their work.

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