"There are people who speak about food, and there are people who restore its meaning, its dignity, its access, and its place in our lives."
Frolic Forage Foodie
Zandile Queen Finxa
founder of The Sorghum Agenda®
My mission is to inspire more curiosity and exposure of our indigenous foods - starting with sorghum, as a resilient grain that reflects my people.
I want to see sorghum as ubiquitous as rice, to have just as much effort taken to understand it, and to have it just as accessible when I shop as any other grain that's imported onto our shores.
A manifesto of sustainable indigenous consumption, one grain at a time.
SPEAKING
& MEDIA
Keynotes
Workshops & Panels
Chef-led Dinners
Podcasts
As an experienced keynote speaker and workshop leader, I use an open, collaborative approach to to share the value of Indigenous ingredients, offering fresh perspectives on modern menus, food culture, and sustainable practices.
Whether it's a five-course dinner that reframes Basotho cuisine, a webinar to South Africa's food science community, or live television, the brief is the same: our indigenous foods are so rich and layered and deserve their own seat at the table.
Available for keynotes, panel moderation, workshops, chef-led dinners, product consulting, and more.
Motho ke motho ka batho
media and press
Recognized as one of Mail & Guardian’s Top 200 Young South Africans in 2025, I strive to combine cultural food identity with practical solutions to meet evolving consumer demands.
Mail & Guardian, Polymath M&G 200 Young 2025
"How Queen Finxa's Sorghum Agenda is challenging perceptions about the traditional grain"
talkradio 702
"Fans may come to chef and recipe developer Zandile Finxa's Insta page for the feel-good recipes (baby marrow banana bread with baobab ice cream, yes please!), but they stick around for the feel-good vibes"
FOOD NERD TO FOLLOW, Woolworths TASTE
"The passionate student who led the planning and preparation of our dinner to celebrate indigenous food."
Future Africa, University of Pretoria
"Challenging long-held perceptions about a traditional grain."
702 Weekend Breakfast
"Some dinners feed you. Others change the way you think about food."
Join award-winning chef Zandile Finxa, for Mosotho in the City, an intimate World of Mouth dining experience where sorghum takes centre stage.
food indaba, 2026
What I bring to the table
I specialize in leveraging consumer behavior insights, sensory evaluation, and product strategy to drive innovation in the FMCG industry.
My work is grounded in a passion for food innovation, sustainability, and indigenous culinary practices.
I bring a practical, research-informed perspective to conversations around African food and innovation.
Recipe Development
I offer recipe development for restaurants, brands, and publications. I also consider sustainability and opportunities to reduce food waste throughout the recipe development process.
Speaking & Workshops
I am available for talks, tastings, demonstrations, and hands-on workshops exploring indigenous grains, fermentation, food science, and the relationship between food, culture, and place.
Editorials
Articles
Brand
I write essays, features, recipe columns, and long-form editorials exploring African food systems, indigenous ingredients, food science, culinary culture, and sustainability.
I also develop cookbook and brand content, bringing research, cultural context, and culinary expertise to stories that go beyond the trend cycle.