Marrakech leads the continent as Nairobi and Lagos highlight Africa’s diverse and accessible food experiences
From Morocco’s fragrant tagines to Kenya’s nyama choma and Nigeria’s celebrated jollof rice, Africa offers some of the world’s most distinctive culinary experiences.
A new study by travel connectivity provider Nomad eSIM has highlighted the continent’s food tourism potential, with Marrakech, Nairobi and Lagos representing Africa in a ranking of 40 global food cities.
The research considered global search demand, social media activity, restaurant density, Michelin Guide representation, meal affordability and cuisine diversity.
Marrakech delivered Africa’s strongest performance, ranking 17th globally with a score of 24.3 out of 40. Nairobi and Lagos also stood out for their affordable dining and distinctive local food cultures.
Marrakech ranks among the world’s leading food cities
Marrakech placed ahead of several established culinary destinations, including Hong Kong, Paris, New York City, Bangkok, Tokyo and Istanbul.
The Moroccan city performed particularly well for global search demand, receiving 36 out of 40, while its affordability score of 35 showed that visitors can experience its celebrated food scene across a range of budgets.
From the food stalls and markets of the medina to traditional courtyard restaurants and contemporary dining venues, Marrakech offers visitors many ways to explore Moroccan cuisine.
Popular dishes include tagine, couscous, pastilla and harira, alongside grilled meats, freshly baked bread, olives and traditional mint tea. Its culinary identity reflects a rich combination of Amazigh, Arab, Mediterranean and wider African influences.
The city also scored 30 out of 40 for cuisine diversity and 26 for restaurant density, reinforcing its position as one of Africa’s most appealing destinations for food-focused travel.
Nairobi combines affordability with culinary variety
Nairobi emerged as another strong destination for travellers seeking authentic food experiences at accessible prices.
The Kenyan capital received 33 out of 40 for meal affordability and 30 for cuisine diversity. Its varied dining scene brings together Kenya’s regional traditions with Indian, Arab and international influences.
Visitors can enjoy nyama choma, ugali, sukuma wiki, chapati and Kenyan-style stews, alongside a growing selection of modern restaurants giving local ingredients and traditional cooking methods a contemporary platform.
Nairobi’s culinary scene adds another dimension to Kenya’s tourism offering, complementing the country’s internationally recognised wildlife, landscapes, coastal destinations and business travel sector.
With greater international promotion, the capital’s combination of affordability, variety and local identity could attract more travellers interested in experiencing Kenya through its food.
Lagos offers one of West Africa’s most energetic food scenes
Lagos represents the colour, creativity and intensity of West African cuisine.
Nigeria’s commercial centre is known for dishes including jollof rice, suya, pepper soup, moi moi and a wide variety of seafood, street food and regional specialities.
The city scored 25 out of 40 for affordability, highlighting the accessible food experiences available across its markets, roadside venues, neighbourhood restaurants and modern dining establishments.
Lagos is also home to an emerging generation of chefs and hospitality businesses presenting Nigerian ingredients and recipes in new ways. This combination of established traditions and culinary innovation gives the city considerable potential as a food tourism destination.
Its large population reduced several of its per-capita scores, meaning its overall position does not fully reflect the size or vibrancy of its restaurant and street-food culture.
Food tourism presents a growing opportunity for Africa
New Orleans topped the global ranking, followed by Dubai and San Sebastián. However, the performance of Marrakech, Nairobi and Lagos demonstrates the variety of food experiences available across Africa.
The continent offers travellers far more than any single cuisine. Each country, region and community has its own ingredients, cooking techniques and culinary traditions, creating significant opportunities for food-led travel.
By promoting culinary tours, markets, festivals, restaurants and regional specialities, African destinations can encourage visitors to stay longer and direct more tourism spending towards local chefs, traders, farmers and hospitality businesses.
Stronger digital listings and destination marketing can also make it easier for international travellers to discover the food experiences already available across the continent.
Nomad eSIM helps travellers stay online seamlessly, making it easier to discover local restaurants, navigate food markets, translate menus and share their experiences while abroad. Wherever their passion for food takes them, Nomad keeps them connected.
