Nicola Kagoro, known to many as Chef Cola is changing the perceptions of what it means to be vegan in Africa. Her journey from Zimbabwe to the international culinary stage is a testament to her unwavering commitment to making veganism not only accessible but also celebrated in Africa. With a mission fuelled by passion, advocacy and innovation, Chef Cola is transforming perceptions and palates one meal at a time.
Chef Cola’s culinary journey began in New York City, but it was in Harare and Cape Town where her talents truly blossomed. In Cape Town, she studied hospitality and honed her skills at PLANT, one of South Africa’s premier vegan restaurants. It was here that she discovered the endless possibilities of plant-based cooking, eventually rising to the position of head chef over a remarkable five-year tenure.
In 2016, Chef Cola founded African Vegan on a Budget, an initiative that reflects her commitment to promoting healthy, affordable vegan diets across the continent. “I realized that veganism is actually more common in Zimbabwe and Africa than people think,” she shares. “There’s a vibrant community that embraced my brand, and it’s been an incredible journey connecting with them.” To date her talents have been well documented by several platforms including CNN, National Geographic, GQ South Africa and BBC Africa.
Nicola Kagoro’s influence has reached new heights havingrecently returned to Zimbabwe after speaking at the Forbes Under 30 Summit. There, she captivated audiences with her vegan cuisine masterclass, teaching attendees how to prepare soulful dishes like Afro-fused mashed potatoes, BBQ soy chunks, and collard greens. “The class was an amazing experience,” she recalls. “Many attendees weren’t vegan but were intrigued by my work. It was about more than just cooking; it was about sharing stories and journeys.”
Being the sole Zimbabwean speaker at the Forbes Under 30 Summit was a significant milestone for Chef Cola. “It was an honour to represent my country on such a prestigious platform,” she says. “Sharing the stage with talented women from various fields was a learning curve that taught me the power of global discourse.”
Chef Cola’s culinary creations are deeply rooted in local traditions and flavours. “I use traditional indigenous ingredients and research ancestral cooking practices,” she explains. Yet, sourcing these ingredients can be a challenge. “Local supermarkets often lack variety, so I turn to fresh farms and food markets to keep my dishes authentic and exciting.”
Her message, especially on platforms like the Forbes summit, is clear: “African Veganism is not new. Our ancestors thrived on plant-based diets, and it’s through colonial influence that meat became a staple. My goal is to reconnect people with this heritage.”
Looking ahead, Chef Cola sees a burgeoning interest in veganism across Zimbabwe and Africa. “It’s no longer seen as a trend for non-people of colour. Post-pandemic health consciousness has driven a deeper interest in plant-based diets,” she observes. “There’s a growing appreciation for African-inspired vegan dishes.”
Among her exciting upcoming projects is her first documentary, which will chronicle her journey with African Vegan on a Budget. “I’m thrilled to share my story and the reasons behind my passion for veganism,” she reveals.
For aspiring chefs, particularly those drawn to vegan cuisine, Chef Cola offers this advice: “Immerse yourself in the culinary world, whether through culinary school or internships. Master the craft, then carve out your own unique path. Stand out by being true to your vision, just as I strive to be one of Africa’s leading vegan chefs.”
Nicola Kagoro, Chef Cola, is not just a chef; she’s a visionary reshaping the narrative around African cuisine. Her journey is one of inspiration, resilience, and culinary excellence, and it’s only just beginning.
