This article is comparing the trends food preparation and catering is taking on the continent of Africa. The examples are from Uganda. Particularly from the Central region where there is rapid urbanization and propensity for rapid modernization. The terms "Ttoninyira," "Kafunda," Kikomando," and "Gadafi," are used in the hope that they will soon be the culinary lexicon that will be in vogue. See glossary at end of this write up
- African countries can empower those in the food industry to develop machinery, culinary skills and standards reflecting professionalism as far as food is concerned. In turn those from the production to consumer side of the chain will benefit in form of assured markets. There will be more opportunities for young and energetic people to engage in this industry.
- It is possible to reproduce this kind of activity over a large number of towns in Africa. Each town can use appropriate tools, raw materials and influence the demand of foods.
- As tourism is increasingly integrating social activities, Africa will see more tourists coming to sample foods. If the services can be regulated and information on recipes provided, it will make their consumption easy and popular.
- With food preservation techniques, it will be possible to package African foods for export. This will increase on demand and number of people involved in the food production.