Season II of the Diaspora Kitchen, a brainchild of former Minister of Arts and Culture Ama Tutu Muna, has ended in Mouanko, Sanaga Maritime division of the Littoral region.
The three-day culinary art festival brought together over 50 chefs from Cameroon, the diaspora, and international academics, food enthusiasts, entrepreneurs dealing in agro-food transformation, students of culinary art, and hotel structures, with a special appearance by wine producer Saint Emilion.
Vision bearer of the Diaspora Kitchen
While opening the event on February 20 in the presence of Littoral governor Samuel Dieudonné Ivaha Diboua, the SDO of the Sanaga Maritime Yvan Cyril Abondo, and the DO of Mouanko Roland Ngah Koa, the Secretary General of the Ministry of Tourism ans Leisure Ndioro à Mamoum Paul, who represented the Minister of State and Minister of Tourism and Leisure, explained why the Minister graciously offered his distinguished patronage for the event.
"The Minister of State emphasizes the significance of this event. When we travel, gastronomy is often one of the first things we explore. The Ministry of Tourism and Leisure is committed to attracting a wide range of tourists, who will come to experience our rich and diverse culinary heritage. The Minister of State has proudly expressed his full support for this initiative", he said.
Authorities and chefs at the opening ceremony
On her part, the President of the Diaspora Kitchen Ama Tutu Muna appreciated the role of some key state signatories for supporting the initiative.
For the Mayor of Mouanko, Ebwea Pierre Honore, Mouanko will never be the same again. He used the event to present the touristic potentials of the subdivision, which hosts diverse populations of Cameroon and is nestled between the Sanaga River and the Atlantic Ocean. To him, the event was placing his municipality on the global map.
Asiko performance
This year’s edition of the culinary event introduced three key innovations which marked a significant step forward in showcasing African gastronomy. First, the event relocated to a new venue. Second, the construction of an amphitheatre kitchen, nearly complete and set to be roofed before the event’s conclusion, became a central highlight. Third, the content embraced the theme, "African Culinary Art: Between Heritage and Modernity," featuring rare traditional recipes from across Cameroon, such as forest zone cassava dishes and Northwest kati kati. The event also welcomed international flair, with chefs from the U.S., Madagascar, Asia, Congo, Equatorial Guinea, and 20 Cameroonian chefs adding diversity to the culinary showcase.
Traditional kitchen
A Concept Store provided a platform for local entrepreneurs to display their products for free, while a partnership with Saint Emilion explored pairing African dishes with French wine, emphasizing food styling and cultural exchange. It should be noted that this edition celebrated heritage, modernity, and global collaboration, solidifying its place as a bridge between tradition and innovation.
Delicious Bites from Chefs
During the last day of the event, international chefs cooked their specialties using Cameroonian spices as they were accompanied by Cameroonian and African chefs in their demonstrations, thus facilitating the exchange and transmission of skills. A group of American chefs, including Chef Curtis and Chef Devon Hamilton, teamed up with Cameroonian chefs to prepare barbecue in the American style. The barbecue was done with local and American spices.
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