Ama Tutu Muna, President, Diaspora Kitchen Association
The second season of the Diaspora Kitchen, an initiative spearheaded by Cameroon's former Minister of Arts and Culture Ama Tutu Muna, concluded successfully in Mouanko, located in the Sanaga Maritime division of Cameroon’s Littoral region.
This three-day culinary arts festival, complemented by a day of tourism, brought together over 50 chefs from Cameroon, the diaspora, and international destinations. Attendees included academics, food enthusiasts, agro-food entrepreneurs, culinary arts students, hotel industry representatives, and a special appearance of the managing director of the Saint-Émilion Wine Council Franck Binard, representing Winemakers of the historic vineyards in France.
Dignatries and Administrative Authorities at the opening of DKE
The event, which opened on February 20, was graced by prominent figures such as Littoral Governor Samuel Dieudonné Ivaha Diboua, Sanaga Maritime Senior Divisional Officer Yvan Cyril Abondo, and Mouanko Divisional Officer Roland Ngah Koa. Representing the Minister of State and Minister of Tourism and Leisure, Secretary General Ndioro à Mamoum Paul highlighted the importance of the festival, stating,
“The Minister of State underscores the significance of this event. Gastronomy is often one of the first things people explore when they travel. The Ministry of Tourism and Leisure is dedicated to attracting a diverse range of tourists who will come to experience our rich and varied culinary heritage. The Minister of State proudly extends his full support to this initiative.”
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Ama Tutu Muna, President of the Diaspora Kitchen, expressed gratitude to key state dignitaries for their unwavering support. Meanwhile, Mouanko Mayor Ebwea Pierre Honore emphasized the transformative impact of the event on his municipality.
He showcased Mouanko’s touristic potential, highlighting its unique location between the Sanaga River and the Atlantic Ocean, as well as its diverse population representing various Cameroonian and African communities. According to him, the festival has placed Mouanko on the global map.
This year’s edition introduced three major innovations, marking a significant leap in promoting African gastronomy. First, the event was held at a new venue. Second, the construction of an amphitheatre kitchen, nearly completed and set to be roofed before the festival’s conclusion, became a central attraction. Third, the event 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. International chefs from the U.S., Madagascar, Asia, Congo, and Equatorial Guinea, alongside 20 Cameroonian chefs, added a global flair to the culinary showcase.
A dedicated Concept Store provided local entrepreneurs with a free platform to exhibit their products, while a partnership with Saint Émilion explored the pairing of African dishes with top-class wines from the French region during a masterclass, emphasizing food styling and cultural exchange. This edition celebrated heritage, modernity, and global collaboration, solidifying its role as a bridge between tradition and innovation.
Traditional kitchen
Pakistani Kitchen
Throughout the festival, international chefs prepared their specialties using Cameroonian spices, collaborating with local and African chefs to facilitate skill exchange. Notably, a group of American chefs, including Chef Curtis and Chef Devon Hamilton, teamed up with Cameroonian chefs to prepare American-style barbecue using a blend of local and American spices.
The Diaspora Kitchen’s second season not only celebrated African culinary artistry but also reinforced its position as a platform for cultural exchange, innovation, and the promotion of Cameroon’s rich gastronomic heritage.
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