Sierra Leone to Host Africa’s Top Gastronomy Tourism Forum 2026

📍 Freetown, Sierra Leone | 📅 23–25 April 2026
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3rd UN Tourism Regional Forum on Gastronomy Tourism for Africa

UN Tourism, the Basque Culinary Center and the Government of Sierra Leone will organize the 3rd UN Tourism Regional Forum on Gastronomy Tourism for Africa, on 24th -26th April 2026 in Freetown, Sierra Leone.
Experience freedom, culture, and culinary excellence. This event will bring together global experts and destinations to explore the transformative power of gastronomy tourism.

Paraphrased Version

The forthcoming Regional Forum will gather destinations and global specialists to examine the transformative promise of Gastronomy Tourism. By exchanging insights and disseminating successful approaches, the event seeks to leverage gastronomy-focused travel for the advantage of nearby communities and ecological health, while promoting regional unity and resilience.

Sierra Leone’s Idea for 2026: Africa Gastronomy Tourism Forum

Sierra Leone, known for its pristine beaches, diverse cultures, and vibrant culinary scene, will host the Africa Gastronomy Tourism Forum in 2026, in Freetown. This landmark event will gather over 300 industry players, including chefs, food enthusiasts, policymakers, hospitality professionals, and tourism experts, to celebrate the diversity of Africa’s cuisines and the potential of gastronomy tourism to drive economic growth, regional integration, and sustainable development.
With its unique blend of flavors, fresh produce, and community-centered tourism, Sierra Leone provides an ideal setting for this renowned forum, which will elevate African culinary heritage on the global map and spark new momentum in the tourism sector. Sierra Leone will host Africa’s Top Gastronomy Tourism Forum 2026, highlighting its rich culinary heritage. Visitors are encouraged to plan ahead and secure travel arrangements to this exciting event.

What is the Africa Gastronomy Tourism Forum?

The Africa Gastronomy Tourism Forum is a premier event dedicated to showcasing the role of food and cuisine in tourism. It serves as a platform to:

  • Highlight Africa’s rich culinary heritage and diverse food traditions.
  • Promote gastronomy tourism as a tool for economic growth and cultural preservation.
  • Foster collaboration among chefs, farmers, tourism stakeholders, and policymakers.
  • Encourage sustainable practices in food production and tourism.

Event Overview

The forum, organized by the UN Tourism Organization in collaboration with the local government of Sierra Leone and leading culinary institutions, will convene destinations and international experts to exchange knowledge and best practices. The focus will be on harnessing the power of gastronomy tourism for the benefit of local communities and the environment. The 2026 edition, hosted by Sierra Leone, will be the largest and most ambitious yet, with a focus on celebrating African cuisine while addressing global trends in gastronomy tourism.

Why Sierra Leone is Suitable for Africa’s Gastronomy Tourism Forum

Rich Culinary Heritage:

Sierra Leonean cuisine blends influences from West Africa, the Atlantic, and local traditional practices. Dishes such as jollof rice variants, pepper soup, cassava-based staples, kankey (dumplings), and coastal seafood dishes reflect the country’s diverse cultural tapestry.

Plenty of Fresh Produce and Coastal Delights:

Sierra Leone’s fertile regions produce a wide range of fruits and vegetables, while its Atlantic coastline offers fresh seafood. The country’s markets showcase an array of spices, peppers, and local ingredients essential to flavorful cuisine.

Commitment to Sustainable Tourism:

Sierra Leone is investing in community-based and sustainable tourism initiatives that protect natural resources, empower local farmers and small businesses, and preserve cultural heritage. The forum aligns with these objectives by promoting responsible gastronomy practices.

Growing Tourism Infrastructure:

Sierra Leone is expanding its hospitality offerings, from boutique lodges to eco-friendly accommodations, along with improved transportation and cultural sites. The country offers a welcoming environment for international forums and provides unique settings for culinary experiences, including riverine and coastal landscapes, historic towns, and vibrant markets.

Suggested Program Components

Welcome reception featuring Sierra Leonean tasting menus and local hospitality.

Cultural performances and culinary heritage tours in Freetown and surrounding regions.

Tours and excursions

Keynote addresses from renowned chefs, policymakers, and tourism leaders focused on sustainable gastronomy.

Workshops on sustainable sourcing, spice trade history, and culinary entrepreneurship.

Culinary showcases and live cooking demonstrations highlighting regional ingredients.

Networking sessions to foster partnerships across Africa.

Farm-to-table roundtables with farmers, producers, and restaurateurs.

Practical Notes for Attendees

Visa on Arrival

  • Visa and travel: Plan ahead for travel to Sierra Leone; check current visa requirements and entry protocols.
  • Currency and payments: Expect local currency (Leone) and widely accepted cards in major venues; some smaller establishments may favor cash.
  • Language: Local languages complemented by English; interpretation may be available at major sessions.
  • Timeframe: 2026 dates to be announced; organizers will provide a detailed schedule and registration window.

Emerging Profile of Sierra Leone in Gastronomy and Tourism

The selection of Sierra Leone as host to the 3rd UN Tourism Gastronomy Forum is a testament to the country’s commitment to embracing its rich gastronomic heritage as part of its tourism industry.
Following the success of the first edition conducted in Victoria Falls, Zimbabwe, in 2024, the forum positions Sierra Leone as a key player in the gastronomy tourism sector in Africa. It is a joint event of the United Nations World Tourism Organization (UN Tourism), Sierra Leone’s Ministry of Tourism and Cultural Affairs, National Tourist Board the Basque Culinary Center.
In discussions, the role of gastronomy in driving economic growth, preserving cultural heritage, and developing people will be addressed, creating new opportunities for local enterprises and tourism businesses. UN Tiurism for Africa Regional Director praised Sierra Leone’s impressive post-pandemic recovery, noting a notable increase in visitor arrivals, improved air connectivity, and streamlined visa processes. The Director also highlighted Sierra Leone’s strong track record of hosting international tourism forums, including recent regional meetings. UN Tourism has pledged full support to ensure the success of the forum to further cement Africa’s rising position as a world destination for culinary tourism.

What to Expect at the Africa Gastronomy Tourism Forum 2026 — Sierra Leone Edition

The Africa Gastronomy Tourism Forum 2026 in Sierra Leone will showcase a vibrant blend of activities and events that celebrate African cuisine and its pivotal role in tourism.

Highlights tailored to Sierra Leone’s context include:

Notes:

The forum aligns with Sierra Leone’s strategic goals to promote culinary tourism as a driver of economic growth, job creation, and cultural pride. Local producers, chefs, and tourism professionals will have dedicated spaces to showcase capabilities and forge international partnerships.
The event will also emphasize youth engagement, women-led enterprises, and inclusive participation to strengthen Sierra Leone’s position as a culinary destination in Africa.

The Africa Gastronomy Tourism Forum 2026 will have a profound effect on Sierra Leone and the continent at large:

Promoting Tourism and culture

The forum will attract international visitors, boosting Sierra Leone’s tourism sector and spotlighting its potential as a renowned gastronomy tourism destination. It will also draw attention to lesser-known regions and attractions, encouraging travelers to explore beyond the capital and major cities.

Driving Sustainable Development

With a strong emphasis on sustainability, the forum aligns with Sierra Leone’s responsible tourism and environmental conservation goals. It will encourage sustainable practices across the food and tourism value chain.

Empowering Local Communities

By championing local produce and traditional foods, the forum will create opportunities for small farmers, artisans, and food entrepreneurs. It will also support cultural preservation and national pride in Sierra Leone’s food heritage.

Marketing Africa as a Food Destination

The forum will elevate Africa as a premier food destination on the international stage, attracting food lovers and media from around the world. It will help dispel myths and showcase the sophistication and diversity of African cuisine, including Sierra Leone’s culinary traditions.

How to Participate in the Africa Gastronomy Tourism Forum 2026?

The Africa Gastronomy Tourism Forum 2026 is open to chefs, food enthusiasts, tourism professionals, and anyone passionate about food and travel.

Here’s how you can get involved:

  • Attend the forumRegister online through the official forum website (details to be announced). Choose from various ticket options, including day passes and full-event packages.
  • Exhibit or Sponsor
    Food producers, restaurants, and tourism operators can showcase their products and services at the forum’s exhibition hall. Sponsorship opportunities are available for businesses seeking to align with this prestigious event.Volunteer
    Volunteers play a crucial role in the forum’s success. Opportunities include event coordination, guest services, and logistics support.
  • Promote the Event
    Help spread the word by sharing news about the forum on social media and within your networks.

Conclusion
Sierra Leone’s engagement with a major 2nd United Nations Tourism Gastronomy Forum for Africa underscores the nation’s commitment to gastronomy tourism as a catalyst for sustainable economic growth. With hundreds of industry stakeholders expected, the event will explore the role of food culture in tourism, culinary heritage preservation, and Africa’s global marketing of its cuisine. Through expert panels and masterclasses, the forum will position Africa as a premier gastronomy destination while attracting investments and boosting economic development, with Sierra Leone playing a prominent part in the narrative.

Available flights to Sierra Leone
See schedule for Both Flights and water transfers by Sea coach

Sierra Leone Cuisines to expect during the Gastronomy

Here are some popular Sierra Leonean cuisines and dishes, reflecting the country’s diverse cultural influences (Creole, Limba, Loko, Mende, Temne, Kono and more):

Traditional/Popular Dishes

Jollof Rice -Spiced tomato-based rice dish common across West Africa; often cooked with meat or fish.

Fufu and Groundnut Soup – Fufu (starchy dough) served with a rich peanut (groundnut) soup, sometimes with meat or fish.

Okra Soup – Okra cooked into a hearty soup, frequently with meat or fish and sometimes with starch (fufu, rice).

Boiled Plantains with Sauce – Boiled plantains served with a rich sauce or stew.

Groundnut Stew with Rice or Fufu – A peanut-based stew common in Sierra Leone and the region.

Okro Soup with Garri – Okra-based soup often served with garri (cassava flour) or fufu.

Plasas – Green leafy puree (pounded greens) with palm oil and often mixed with okra, cassava, or meat; a staple in many communities.

Cassava Leaf – Ground cassava leaves cooked with palm oil, peanut, fish or meat, and spices.

Palm Nut Soup – A nutritious soup made from palm fruit oil/palm nuts, often with meat, fish, or chicken.

Coconut Rice – Rice cooked with coconut milk for a rich, fragrant dish.

Pepper Sauce – A spicy, smoky pepper sauce used as a condiment or accompaniment for rice, fish, and meats.

Grilled Fish with Pepper Sauce – Fresh fish grilled and served with a spicy pepper sauce

Food Tasting Gallery

What to Expect at the Africa Gastronomy Tourism Forum 2026 — Sierra Leone Edition

The Africa Gastronomy Tourism Forum 2026 in Sierra Leone will showcase a vibrant blend of activities and events that celebrate African cuisine and its pivotal role in tourism.

Street Foods and Snacks

  • Roasted/Grilled Plantains – Sweet and savory plantains grilled over heat.
  • Bean Cakes (Moi Moi/Beans) – Spiced bean puddings or cakes made with black-eyed peas or beans.
  • Boiled Yam with Sauce – Boiled yam served with a peppery sauce or palm oil sauce.

Staples and Sides

  • Rice (jollof style or plain)
  • Cassava (garri or fufu variants)
  • Plantains (fried, boiled, or roasted)

Desserts and Beverages

Traditional beverages often include palm wine and locally made drinks; desserts are less standardized but may include fruit-based sweets and stews.

Staples and Sides

  • Rice (jollof style or plain)
  • Cassava (garri or fufu variants)
  • Plantains (fried, boiled, or roasted)