The second season of the Diaspora Kitchen, a ground-breaking culinary arts festival in Cameroon, concluded on a high note, celebrating African gastronomy while embracing global flavours. Among the standout participants was Pakistani Chef Faiza Bilal Khan, who joined over 50 chefs from Cameroon, the diaspora, and international destinations to showcase the rich tapestry of global cuisine.
Chef Faiza, representing Pakistan for the first time at the festival, expressed her excitement and gratitude for the opportunity. “This is my first time in Cameroon, and I was really thrilled to be part of such a unique event,” she said. “Although I’ve collaborated with chefs from Africa before, being here feels special. The passion and effort behind this festival are truly inspiring.”
Chefs and authorities at the event
The three-day event, held in Mouanko, Cameroon’s Sanaga Maritime division from February 20-23, 2025, brought together culinary experts, food enthusiasts, and agro-food entrepreneurs under the theme “African Culinary Art: Between Heritage and Modernity.” Chef Faiza’s participation highlighted the festival’s commitment to fostering cultural exchange and promoting diverse culinary traditions.
“I’m here to represent Pakistani cuisine and my culture,” she shared. “What’s remarkable about the Diaspora Kitchen is that it’s not just about promoting Cameroonian or African food—it’s about creating a space where everyone can share their heritage. That’s something I deeply relate to, as I’m also working to promote Pakistani cuisine globally.”
Chef Faiza and Cameroon Chef Chantal
Chef Faiza’s experience at the festival was enriched by her interactions with local and international chefs. She collaborated with Cameroonian chefs, exchanging ideas on ingredients and techniques. “We roamed around the stalls, discussing how to use local spices differently. It was a fantastic learning experience,” she said.
The festival also featured chefs from the U.S., Madagascar, Asia, Congo, and Equatorial Guinea, who brought their unique culinary styles to the table. Notably, American chefs Curtis and Devon Hamilton teamed up with Cameroonian chefs to prepare an American-style barbecue infused with local spices, symbolizing the fusion of traditions and innovation.
Ama Tutu Muna, President of the Diaspora Kitchen and former Cameroonian Minister of Arts and Culture, emphasized the festival’s role in bridging cultures. “This event is not just about food; it’s about connecting people, sharing stories, and celebrating our shared humanity,” she said.
Chef Faiza in session with Cameroonian chef
The participation of international chefs like Faiza Bilal Khan underscored the festival’s global appeal. A dedicated Concept Store provided a platform for local entrepreneurs to showcase their products, while a masterclass on pairing African dishes with Saint-Émilion wines from France added a touch of sophistication to the culinary experience.
Chef Aina from Madagascar
For Chef Faiza, the Diaspora Kitchen was more than just a festival—it was a celebration of passion and collaboration. “The way they’re managing and promoting their culture and food is inspiring. I see the same passion in myself when I work to promote Pakistani cuisine,” she said. “This event is a testament to the power of food in bringing people together.”
As the festival concluded, it left a lasting impression on participants and attendees alike, solidifying its position as a global platform for cultural exchange and culinary innovation. With its unique blend of heritage and modernity, the Diaspora Kitchen continues to shine a spotlight on Cameroon’s rich gastronomic heritage while welcoming the world to its table.
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