Over the past nine editions, Food Africa has grown into a leading global platform for the food and beverage industry, building strong trade links between international suppliers and buyers from Egypt, the MENA region, and across Africa. Designed as a meeting point for wholesalers, distributors, retailers, and industry professionals, the exhibition offers a focused three-day showcase that responds to the evolving needs of buyers and importers while opening new commercial channels within Egypt and emerging African markets.

Following nine successful editions, Food Africa returned for its landmark 10th edition from 9 to 12 December 2025 in Cairo, reaffirming its position as the continent’s largest international trade exhibition for food and agro-industries. The event brought together more than 1,200 companies from 45 countries, spanning sectors such as agriculture, food processing, packaging, machinery, and dates. In his opening remarks, Deputy Prime Minister and Minister of Industry and Transport Kamel Al-Wazir highlighted the food industry as a national investment priority, citing its potential for high added value, sustainable growth, and job creation. He described Food Africa as a strategic gateway for positioning Egyptian products in African markets, connecting exporters with global importers, and strengthening Egypt’s role as a regional agro-food hub.

Under the captivating theme “Where the World Cooks,” the Egyptian Chefs Association (ECA) delivered a dynamic culinary program at Food Africa that quickly became one of the exhibition’s highlights. ECA organized eight live cooking demonstrations that transformed the show floor into an interactive kitchen, drawing large audiences of visitors, buyers, and food professionals eager to experience global cuisines firsthand. The demonstrations reflected Food Africa’s international spirit, bringing together chefs and flavors from across continents in a shared celebration of food, technique, and cultural exchange.

The culinary stage was fully equipped through the generous support of Contrade Center and CookKing, whose professional kitchen equipment ensured a smooth and high-quality presentation throughout the event. Their contribution allowed chefs to focus on creativity and precision, offering audiences an authentic, restaurant-level experience while reinforcing the importance of professional tools in modern gastronomy.

Representing the United States, Chef Lubna Alamat, ambassador for the U.S. Meat Export Federation (USMEF), showcased the premium quality of American meat through three carefully crafted plates. Her demonstrations highlighted both versatility and consistency, emphasizing how U.S. meat products can be adapted to diverse culinary styles while maintaining high standards of taste and texture.

From Peru, Chef Martin Rodriguez introduced the audience to two iconic Peruvian dishes that reflected the country’s bold and vibrant culinary identity. He noted the close similarities between Peruvian and Egyptian cuisines, particularly in the use of shared ingredients and layered flavors, creating an immediate connection with local visitors and sparking conversations around cross-cultural culinary fusion.

Brazilian cuisine took center stage with Chef Ana Paula Lima, who prepared two popular dishes deeply rooted in Brazil’s food culture. She presented “Chicken Pochilia,” Brazil’s iconic teardrop-shaped, deep-fried street food filled with spiced shredded chicken, followed by “Chocolate Brazilian Picadillo,” a classic chocolate fudge truffle made from condensed milk, cocoa, and butter, then rolled in sprinkles. Her session highlighted Brazil’s love for comfort food and rich, indulgent flavors.

Armenia was represented by Chef Mohamed Hawas, Executive Chef of Mayrig Restaurant, who prepared Sempougui rolls—aubergine rolls with yogurt, almonds, and dill—alongside Mante, crispy beef dumplings served with warm tomato sauce and cool yogurt. During his demonstration, he drew parallels between Armenian and Lebanese cuisines, pointing to the shared use of yogurt and pomegranate as defining elements in both culinary traditions.

Supported by the Commercial Section of the Thai Embassy, chefs Tida Loabuppa and Panee Khangrang introduced audiences to the bold and aromatic flavors of Thailand. Their presentation featured Khanom Krok, a traditional Thai coconut pudding dessert, and Tom Yum Kung, the famous spicy shrimp soup. The demonstration highlighted Thailand’s balance of heat, acidity, and fragrance, captivating attendees with both flavor and presentation.

Italian cuisine was represented by Chef Mohamed Attia, Executive Chef of A Modo Mio, who showcased two timeless Italian staples: pizza and pasta. His demonstration focused on authentic techniques, particularly the fundamentals of making genuine Italian pizza, from dough preparation to baking. The session reinforced Italy’s culinary philosophy of simplicity, quality ingredients, and time-honored methods.

Closing the program, Egypt was proudly represented by Chef Moustafa Seif, Executive Chef of Khufu Restaurant. He prepared three distinctive dishes: grilled chicken, hawawshi, and tilapia fish with nori. His presentation blended traditional Egyptian flavors with contemporary touches, highlighting the richness and adaptability of local cuisine while positioning it confidently alongside international culinary traditions.

Through these eight demonstrations, ECA successfully showcased the power of gastronomy as a bridge between cultures and markets. The Association’s participation reinforced Food Africa’s role not only as a trade exhibition, but also as a platform for culinary dialogue, professional exchange, and the celebration of global food heritage.