Vyakulani Diaspora Women

Women are at the heart of African cuisine in Europe

Vyakulani is Swahili for “in the foods” or “which foods”, which embodies our intention to explore and celebrate the rich and diverse food traditions of the African diasporas. In the first phase of the Vyakulani project, which took place in 2024, citizen scientists, all members of the African diaspora (from Angola, Benin, Cameroon, DRC, Ghana, Kenya, Madagascar, Nigeria, and Rwanda) conducted interviews among their own communities about their cherished home foods their favorite recipes, and the challenges they face in getting hold of certain ingredients. Another challenge among elder African women living in diaspora was the transmission of food traditions to their children growing up in Belgium. This video recounts this enriching experience.
 

Vyakulani Diaspora Women is the second edition of the Vyakulani citizen science research project celebrating women at the heart of African cuisine in Europe.  Traditionally in Africa, learning to cook is an informal process. Children observe female elders preparing meals without structured instruction or standardized measurements. In the diaspora, this creates challenges for younger generations and non-Africans who want to learn African cuisine but require precise measurements and step-by-step guidance. Many mothers struggle to pass on their recipes, expecting others to learn by watching, just as they did. Additionally, while many of these women may not have formal education, they possess deep culinary knowledge and are exceptional home cooks. Vyakulani Diaspora Women highlights these challenges

Who can participate?

Vyakulani Diaspora Women will involve to two key groups:
•    Transmitters – African women facing difficulties in passing down their food traditions.
•    Receivers – Second-generation women of African descent and non-Africans who are interested in learning African culinary traditions.
The project participants gather data from women aged 18 and above to assess their knowledge of African cuisine, how they acquired it, and the factors that facilitate or hinder intergenerational knowledge transfer.

When?
The project is active until January 2026.

Where?
Across Belgium.

How to participate?
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Our partner

Vyakulani Africa Women is an initiative of The Food Bridge vzw in collaboration with the AfricaMuseum. It has received support from the Impetus Accelerator for Citizen Science. It is part of its third call.