A long read. The global landscape of food systems is marked by persistent hunger, malnutrition, and the urgent need for sustainable development. Despite significant advancements in agricultural production, a substantial portion of the world’s population continues to face undernourishment, highlighting that the mere availability of food is not the sole determinant of food well-being. This context highlights the central debate between two dominant models for addressing these issues: food security and food sovereignty. These seemingly related concepts represent distinct principles, priorities, and proposed solutions, leading to ongoing discussions about their effectiveness and appropriateness, particularly for countries in the Global South. Food security is defined through four pillars: availability, access, utilization, and stability, emphasizing consistent access to sufficient, safe, and nutritious food. Over time, this concept has expanded to include agency—people’s ability to shape their food systems—and sustainability, ensuring future food security. Food security focuses on balancing supply and demand within market systems. In contrast, emerging in 1996, food sovereignty prioritizes communities’ rights to control their food systems, advocating culturally appropriate, ecologically produced food. It centers on localizing food systems, valuing small-scale farmers, and ensuring ecological harmony, challenging corporate-driven markets. While food security risks neglecting environmental and social impacts, food sovereignty integrates sustainability, social justice, and traditional knowledge, addressing systemic inequalities and promoting equitable resource distribution. It reshapes food systems to prioritize self-determination, ecological balance, and community well-being, offering a holistic alternative to market-centric approaches. But why has food security been predominantly promoted in the Global South while Europe and other developed nations focus less on it? This disparity can be attributed to political and economic factors. In low- and middle-income countries (LMICs), the urgent need to combat hunger and undernutrition drives the focus on food security, often framed around increasing agricultural production and improving market access. This aligns with the agendas of international financial institutions and development agencies, which prioritize economic growth and global market integration. In contrast, developed nations with established food systems often emphasize food sovereignty, reflecting their ability to prioritize local control, sustainability, and cultural appropriateness over immediate food scarcity. Before going on further, it’s wise to understand that Africa did not just wake up in this predicament. From its inception, Africa was a food-sovereign continent with deep traditional and societal practices that ensured food availability. Before colonialism, Africa’s diverse food systems were deeply rooted in ecological and cultural practices, showcasing advanced agricultural techniques like intercropping and crop rotation. These systems ensured soil fertility, nutritional diversity, and resilience to environmental shocks. These practices reinforce indigenous knowledge, including plant properties, soil management, and food preservation. Community-based structures, such as communal land ownership and labor sharing, promoted equitable food distribution and self-sufficiency. However, our troubles in Africa started with the trans-Atlantic trade, almost five centuries before food sovereignty became common. The trans-Atlantic slave trade disrupted these systems by depleting labor forces, reducing agricultural output, and causing famines. Colonialism further dismantled traditional systems, reorienting African economies toward resource extraction for European industrialization. This shift undermined local resilience, leading to the systemic disruption of Africa’s once-thriving food systems. Colonial administrations implemented legal mechanisms, such as land ordinances and concessions, to seize fertile lands for European settlers, displacing African communities and undermining traditional farming. Introducing private land ownership clashed with communal systems, disrupting social structures and resource access. Colonial infrastructure and research prioritized cash crops for export, marginalizing local food needs and indigenous knowledge. African farmers were pressed into monoculture farming for crops like cotton and coffee, reducing food crop diversity and soil health. This shift led to food shortages in once-self-sufficient regions. Forced labor further diverted resources from local food production, intensifying shortages and eroding community-based farming practices. Colonialism also devalued African agricultural knowledge, promoting European methods ill-suited to local conditions. This Eurocentric bias suppressed sustainable practices and indigenous crops, favoring high-yield varieties that lacked nutritional resilience.  Colonial trade policies created dependencies, exporting raw materials to Europe while importing processed goods, including food. This unequal exchange deep-rooted economic reliance on global markets. Colonial influence also shifted food preferences, promoting European foods over local options, further undermining local producers by dumping excess European goods at low prices. Post-colonial African nations inherited these structures, with international financial institutions (IFIs) and trade agreements like the WTO reinforcing export-oriented policies. Market liberalization and global trade often hindered local food system development, leaving many countries reliant on food imports. This dependence exposes them to global price volatility and supply chain disruptions. While international agricultural research has benefits, its focus on high-yield export crops often overlooks smallholder farmers and indigenous crops, central to food sovereignty. These legacies continue challenging Africa’s pursuit of resilient, self-sufficient food systems. The culmination of all these events is that Africa has shifted from self-sufficiency to becoming a net food importer, with agricultural imports far exceeding exports. The continent heavily relies on imported staples like maize, rice, and wheat, with import dependence reaching 62.5%, 88.9%, and 95.2%, respectively. This reliance strains foreign exchange reserves, diverts resources from development, and exposes nations to global price volatility and supply chain disruptions, undermining food sovereignty. Despite holding 60-65% of the world’s uncultivated arable land and 24% of global agricultural land, Africa faces persistent food insecurity due to inadequate infrastructure, limited access to modern technologies, insufficient investment, and insecure land tenure. Environmental challenges like land degradation and climate change further hinder productivity, while colonial legacies of prioritizing cash crops over food crops persist, complicating efforts to achieve food self-sufficiency. In Africa, the food conversation doesn’t end with nutrition and sustenance. Traditional African foods remain culturally significant, with each region offering unique dishes, ingredients, and culinary practices tied to local biodiversity. Staples like millet, sorghum, yams, cassava, and indigenous fruits and vegetables reflect a deep connection to the environment and agricultural heritage. Food plays a central role in celebrations, rituals, and social gatherings, promoting community and cultural identity. These traditional foods are more than sustenance; they embody ancestral knowledge, history, and practices. Their continued consumption preserves cultural distinctiveness and a sense of belonging in a rapidly changing