It started with one truck.

From Winnipeg to wherever you are

A frustration, not a business plan

Feast of Africa began with a simple frustration: African food outside Africa was either hard to find or nothing like home.

Image to comeEarly days: the first setup, the first customers

Image to comeThe original truck, Manitoba's first African one

So we built it ourselves

Manitoba's first African food truck. Then the recipes were standardised, the spice blends were mixed in-house, and the drinks went into bottles. What had been one truck became five brands.

The next part is the point of all of it

Those brands do not belong in one city. They belong on trucks owned by people in their own communities, on as many continents as will have us.

Image to comeThe packaging line today, or a truck being handed to a new owner

What we believe

Heritage isn't
a garnish.

Image to comeHands cooking, close and warm

Heritage isn't a garnish.

We cook these dishes the way they are actually cooked, and we name them properly. Kilishi is kilishi. Kunu Zaki is kunu zaki.

Image to comeA truck being handed over to its new owner

Ownership beats employment.

We would rather have a hundred owners than a hundred branches. The franchise model is a deliberate choice, not a financing shortcut.

Image to comeA family eating together

Everyone eats.

Some of our customers grew up on this food. Some are trying suya for the first time. Both are welcome, and we will tell you what to order.

The people behind it

Same hands on the grill since the first truck.

Image to comeLeadership portrait 1, name and role to be supplied

Image to comeLeadership portrait 2

Image to comeLeadership portrait 3

Image to comeThe kitchen team at work

The next truck could be yours.

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