Ghanaian Chef Awarded Michelin Star for London Restaurant
Chef Selorm Amuzu has become the first Ghanaian-born chef to receive a Michelin star, awarded for his London restaurant that reimagines traditional Ghanaian cuisine through a fine dining lens. The restaurant, named Sankofa after the Akan concept of learning from the past, serves a tasting menu built entirely around Ghanaian ingredients and cooking techniques, presented with the precision and artistry expected at the highest level of international cuisine.
Amuzu, who grew up in Tema and trained at culinary schools in both Accra and Paris, has spent years developing his approach of elevating Ghanaian flavors without losing their essential character. The restaurant's signature dishes include a deconstructed kelewele with a chili-ginger emulsion, a slow-cooked goat light soup served with hand-pounded fufu made from cassava sourced directly from Ghanaian farms, and a palm oil ice cream with roasted cocoa nibs that has become one of London's most talked-about desserts.
The Michelin recognition has generated enormous pride in Ghana, where food culture is deeply embedded in daily life and community identity. Ghanaian food bloggers, chefs, and culinary enthusiasts have celebrated the award as validation of a cuisine they have long argued deserves greater international recognition. Several Ghanaian restaurants in Accra have reported increased interest from international food tourists who want to experience authentic Ghanaian cuisine at its source.
Amuzu has expressed his intention to use the platform to promote Ghanaian cuisine and support Ghanaian food producers. He sources key ingredients including shito pepper, dawadawa, grains of paradise, and tilapia directly from Ghanaian suppliers, creating a supply chain that benefits local farmers and processors. Plans are underway to open a culinary school in Accra that would train young Ghanaian chefs in both traditional cooking methods and international culinary techniques.