Jane Nshuti

Jane Nshuti’s cassava leaves and sorghum

Jane left Rwanda as a child in the wake of the 1994 genocide. Today she has a thriving business as a vegan chef specialising in Pan-African cuisine. This dish is made using her own secret chilli and spice blend, and is one that especially reminds her of family and home.

"In Kenya, I couldn't speak English or Swahili, I couldn't play with other kids. I remember being in the kitchen with one of my cousins learning to make chapattis, because that was the only safe place I could find. That's really why I chose the career I'm in now."

- Jane Nshuti