From research to real-world application.

Our projects apply African culinary knowledge to contemporary gastronomy, product innovation, cultural collaboration and sustainable food businesses.

Some projects are presented publicly, while commercial research and development remains confidential until it is ready for release.

An artistic photograph combines botanical drawings with hands arranging food, seeds, and cacao beans on a table, blending illustration and real objects.

NOMAD FOOD & WINE

A living laboratory for African food innovation.

Nomad Food & Wine is Jollof Fest’s real-world research and development environment in Helsinki.

African culinary knowledge, Italian technique and Nordic influences come together through dishes, processes and product concepts tested under genuine restaurant conditions.

This provides direct insight into flavour, functionality, guest response and commercial potential.

DISCOVER NOMAD
Close-up of a chef plating a dish in a dark kitchen with a black hat in the background, a wristwatch on the chef's left wrist, and a pair of tongs in their right hand, placing food on a white plate with green sauce and vegetables.

Using food to connect memory, identity and innovation.

We collaborate with chefs, artists, researchers and institutions on projects exploring migration, food heritage and the relationship between Africa and Europe.

These collaborations can take the form of research dinners, exhibitions, workshops, culinary installations, talks and new food or beverage concepts.

Culinary Research & Cultural Collaboration

Scientific illustration of a berry extraction process, including berries, laboratory glassware with red liquids, a plate with berries, jars with red substances, an open notebook with sketches and a pen.

AFRICAN FOOD & BEVERAGE DEVELOPMENT

Transforming ingredients and culinary knowledge into scalable products.

We research and develop sauces, beverages, condiments, culinary bases and other concepts inspired by African ingredients and flavour traditions.

Selected projects are developed with food producers, technical specialists and industry partners. Details remain confidential during development.

Assorted spices, herbs, and liquids in glass bottles and small bowls arranged on a table with science and botanical sketches in the background.

INTERESTED IN COLLABORATING?

Let’s explore how your project could move from idea to real-world application.

START A CONVERSATION