Salata, a Sudanese salad made of pureed eggplant, peanut butter and cumin.[Photo provided to China Daily]

"The depiction of Africans in China is often quite limited to that of students and traders," Baitie says.

"But there are so many Africans creating businesses that provide value to various communities in China. We thought about this when choosing chefs. In addition, we thought that many people may know western African food but may have less knowledge of southern African food or eastern African food.

"An event like this can help provide a sense of both the richness of African culture, its history of engagement with the rest of the world and also how it's evolving. By having dishes from different parts of Africa, we aimed to show - literally and figuratively - the diversity of the continent and help to challenge notions of Africa as one place."

Zimbabwean chef Gladmore Sibanda, who presented a traditional stew, a dessert and a beverage, believes the event was as an "eyeopener" for China's hospitality industry.

"It is of paramount importance to start seeing African foods in Chinese hotels because I believe food is our common denominator. It unites us. And everyone needs to eat," he says.

"You can't talk about culture or traditions and not mention food. Hence, it's very critical for Chinese and other people to experience both sides of the coin as we continue in our Africa-China relationship."