From viral recipes to a historic, first-of-its-kind culinary tour across Ghana, Chef Abbys is transforming food into a powerful lens for culture, identity, and storytelling, captivating millions and reshaping how the world experiences African cuisine.
Chef Abbys has steadily built a reputation as a leading voice in Ghanaian and African cuisine, with her accessible, short-form recipe videos finding their way into homes across the continent and diaspora. Her rise has been marked by major milestones, from being named one of TIME100’s top creators of 2025 to cooking alongside global figures like TikTok CEO Shou Zi Chew and London Mayor Sadiq Khan.
Her latest project, however, goes far beyond the kitchen. During Ghana’s Heritage Month, Chef Abbys embarked on an ambitious 25-day journey across 12 regions; an unprecedented culinary and cultural tour conceptualised by My Runway Group. What unfolded was more than content creation; it was a deeply immersive exploration of Ghana’s identity through food, history, and community. The result: 24 videos, nearly 100 million views, and a growing global appetite for authentic African stories.
Here, she reflects on the journey that transformed her from chef to cultural storyteller, the responsibility of documenting African food traditions, and why this project marks the beginning of something much bigger
GLAMOUR: What moment from the tour felt the most transformative for you personally?
Chef Abbys: The most transformative moment was realizing that food is not just something we eat, it’s something we inherit. Sitting with women in communities who have cooked the same dishes for generations, I saw how food carries memory, identity, and survival. It shifted me from being just a chef to becoming a storyteller and a preserver of culture.
GLAMOUR: At what point did you realise the magnitude of what you were attempting?
Chef Abbys: Honestly, not at the beginning. It hit me midway through the journey, when I saw how people in different regions were receiving me not just as a creator, but as someone documenting something bigger than all of us. That’s when I understood this wasn’t just content , it was history in motion.
GLAMOUR: What did stepping into communities, markets and heritage sites teach you that cooking alone could not?
Chef Abbys: It taught me context. Cooking in isolation only gives you technique, but stepping into real spaces shows you why we cook the way we do. The ingredients, the stories, the struggles, the celebrations everything comes together to give food meaning beyond the plate.
GLAMOUR: How did this journey deepen your understanding of your own cultural identity?
Chef Abbys: It made me more rooted. I began to see myself not just as Ghanaian, but as part of a larger cultural lineage. Every region added a layer to my identity, and I now carry those stories with a deeper sense of responsibility and pride.
GLAMOUR: Did you encounter any traditions or dishes that challenged your previous perceptions of Ghanaian cuisine?
Chef Abbys: Yes, so many. There were techniques and flavor combinations I had never seen before. It reminded me that Ghanaian cuisine is not one thing , it is incredibly diverse, and in many ways, still undiscovered even by us.
GLAMOUR: How do you balance staying authentic to local stories while translating them for a global digital audience?
Chef Abbys: I focus on honesty. I don’t try to over-explain or dilute the story. Instead, I present it as it is, and then create a bridge through storytelling that allows a global audience to connect emotionally, even if they don’t fully understand the cultural context.
GLAMOUR: What did your creative process look like while navigating constant travel?
Chef Abbys: It was intense but intuitive. I had to stay flexible , creating in real time, adapting to light, people, and environment. It became less about perfection and more about capturing truth in the moment.
GLAMOUR: Was there a particular video or region that was especially difficult to capture?
Chef Abbys: Yes, some regions were logistically challenging due to distance and access. But those moments often produced the most meaningful content.
GLAMOUR: How do you maintain that connection at such a large scale of viewership?
Chef Abbys: By staying personal. Even if millions are watching, I create like I’m speaking to one person. That intimacy is what keeps the connection real.
GLAMOUR: Why do you think audiences connected so deeply with this project?
Chef Abbys: Because it was honest. People can feel when something is real. This wasn’t staged or forced , it was lived. And I think the world is craving authentic stories, especially from Africa.
GLAMOUR: How important is it for African creators to document their own culinary stories?
Chef Abbys: It’s critical. If we don’t tell our stories, someone else will and they may not tell it right. This is about ownership, preservation, and legacy.
GLAMOUR: Have you seen any tangible impact within the communities you visited?
Chef Abbys: Yes. Increased visibility, pride, and curiosity around their food and culture. Some communities have started seeing their traditions differently, knowing the world is now watching and appreciating them.
GLAMOUR: What were some of the biggest obstacles you faced and how did you overcome them?
Chef Abbys: Distance, unpredictability, and sometimes limited resources were some of the biggest challenges. Traveling across regions wasn’t always smooth , there were long hours on the road, changing conditions, and moments where things didn’t go as planned.But I learned to adapt quickly. I relied a lot on the people in each community, stayed flexible with my plans, and reminded myself constantly of the purpose behind the journey.
GLAMOUR: Was there ever a moment you considered stopping?
Chef Abbys: Yes, there were moments of exhaustion. But every time I thought about stopping, I remembered the bigger purpose and that always pushed me to continue.
GLAMOUR: How have your milestones shaped your sense of purpose?
Chef Abbys: They’ve made it clearer. Recognition is great, but it has also reminded me that my work carries weight. It’s not just about me anymore, it’s about representation.
GLAMOUR: From being named in TIME100 Creators to cooking with global figures, how have these milestones shaped your sense of purpose?
Chef Abbys: They’ve given my work more direction and responsibility. Before, it was passion-driven, now it’s purpose-driven. Being recognized on global platforms made me realize that what I’m doing goes beyond content. It’s about representation, storytelling, and shifting how African food is seen globally. It’s no longer just about creating.
GLAMOUR: Do you feel pressure being seen as a leading voice in African cuisine or does it fuel your work?
Chef Abbys: It definitely fuels my work. I see it less as pressure and more as responsibility. If anything, it pushes me to be more intentional, more accurate, and more committed to telling our stories the right way.
GLAMOUR: You have described this as more than a tour, a movement. What does the next chapter of that movement look like?
Chef Abbys: The next chapter is expansion and structure. Taking this beyond Ghana and documenting food stories across Africa.
GLAMOUR: One Ghanaian dish everyone should try at least once?
Chef Abbys: Waakye. Everyone will love it haha!
GLAMOUR: A region that surprised you the most?
Chef Abbys: The Northern Region. I was shocked at how affordable their market prices were.
GLAMOUR: Your comfort meal after a long day on the road?
Chef Abbys: Definitely Ghana Jollof Rice!
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