Since its launch in 2016, the EatOkra app has consistently highlighted the Black-owned restaurants in the United States that are shaping culture in ways the world can’t afford not to taste. From Belizean cuisine in Los Angeles to the flavors of the West Indies in New York City, and even in unexpected places like Ohio Township, Pennsylvania, EatOkra connects over 700,000 intentional foodies to Black-owned restaurants, eateries, caterers, and food trucks nationwide.

Now, the platform is going global with the addition of its newest city, London, to the directory.

“For years, people have been asking us, ‘When are you going to bring this to the UK, Canada, South Africa, or the Caribbean?'” Co-founder, Anthony Edwards, Jr., tells Travel Noire. “We wanted to wait until the right time.”

Building The Foundation For Growth

Anthony and his wife, Janique Edwards, who is also a co-founder, wanted to ensure that adding new cities maintained the seamless experience users have grown accustomed to, as the go-to resource for connecting consumers to Black-owned food experiences.

“Our main priority was making sure we had a solid infrastructure and technology stack,” Anthony adds. “We also implemented a few other features before we pushed it overseas.”

Their groundwork is paying off. Since expanding across the pond in mid-July, Anthony says there are already a few hundred Black-owned restaurants listed on the London directory. Restaurants already listed in the app include Taste Soul Good, Black Cowboy Coffee, Beza Ethiopian Food, and Vivat Bacchus London Bridge.

A Directory With Culture At Its Core

EatOkra’s London directory doesn’t just list restaurants — it celebrates culinary heritage. Flags on listings indicate the cuisine’s roots, from Jamaica to Nigeria, Eritrea to Trinidad and Tobago. The Edwards are inviting more restaurateurs to join.

“Go to our website and click ‘Sign Up My Business’ if they’re not claimed already. From there, we ask business owners a few questions and conduct research and verification on the back end,” Anthony adds. “After that, the main thing is making sure we have the most up-to-date photos and business information, so that we’re giving our customers the most accurate representation of your business, food, and flavors.”

What’s Next For EatOkra?

London is just the beginning. The Edwards are already preparing to launch in Toronto, but they hint at several other global rollouts for the coming year.

The team has also expanded beyond the app. Its YouTube series, “Okra & Beats,” is a visually stunning and culturally rich series that celebrates the vibrant intersection of food, music, fashion, and culture from the African diaspora and the Caribbean. Each episode delves into a specific region, highlighting its culinary traditions, musical genres, and cultural heritage. This immersive experience will engage viewers by highlighting the chefs, DJs, fashion, and cultural stories that make each region unique.

Consumers can also participate in the EatOkra loyalty program, Okra Offers. EatOkra partners with restaurants on its platform to offer deals.

“There are different deals to get people into the restaurant, cafes, and bars,” says Anthony. “Once users claim an offer and redeem it at the restaurant, they’ll receive ‘culture credits’ that will be redeemable for our merchandise, events [on our platform], experiences with Black creators, and more. Our goal is to encourage and reward people to continue to support Black businesses.”

Recently, EatOkra was awarded the 2025 James Beard Impact Award for its significant contributions to economic empowerment and community connection within the Black food ecosystem.

For the Edwards, the journey still feels surreal. They could not have imagined such recognition when they started EatOkra as a passion project between two Brooklyn transplants seeking the best Black-owned restaurants.

“I remember when just two people used the app. Then, it grew to six. Now, I open the analytics, and there are anywhere between 20,000 and 40,000 people a month. I’m just still trying to take it all in.”