By DOH JAMES SONKEY
The European Commission and the National Inter-Professional Centre of the Diary Economy have illustrated to Cameroonians how they can blend African meals with dairy products for good health. The illustration was made during the maiden edition of caravan of ‘AfroGourmands’ in Douala, July 23 and 24, 2019, organized by the duo to demonstrate how to blend African meals with dairy products.
According to the Ambassador of African Gastronomy, 30-year-old Cameroon-born Christian Abegan and the best worker of France FromagerieGay, Pierre Gay, the initiative is intended to help Africans overcome food related problems such as malnutrition etc., by preparing subtle and balanced diet meals.
Speaking at a press conference that preceded the programme, Pierre Gay explained that “Cameroon is a small market to us compared to some countries in Europe such as the United Kingdom of Ireland, Belgium where we export our products. We carry out what is called responsible export because we don’t want to kill local industrial production.”
He expressed their desire to give people the possibility to diversify cheese and consume dairy products including butter, cream etc in order to improve their health conditions. “We want the local population to appropriate these products,” he said.
Illustrating how households can come out with subtle and balanced diet meals, Christian Abegan advised that “for good health, we need to reduce salt, sugar and oil intake in all meals and from time to time we need to spice up our meals with milk in order to fight against malnutrition”
Animating the first workshop, Pierre Gay, demonstrated how to cut and dress cheese on tray and prepare a Chantilly, while Christian Abegan used the second workshop to show the public how to prepare rapid recipe on the basis of dairy products. The next step of the caravan will be in Lagos, Nigeria next September 2019.