By Ikome Christie-Noella Eposi in Buea
To protect Cameroon’s culinary heritage and instill respect and love for traditional food, some 20 Cameroonian and American chefs have come together to build bridges and exchange their delicious, unique and delectable take on the Cameroonian traditional cuisine.
The first edition of the culinary event which took place in Mouanko, a coastal town of the Sanaga-Maritime Division in the Littoral region of Cameroon on March 9 and 10, 2023 was organised by the Generations Partners of Progress (GPP) and the African Investment Corporation (AIC).
The mega event was geared towards honouring the Cameroonian traditional cuisine was characterized by exhibitions, colloquium, tastings etc. The two partners worked together to begin the process of standardizing and codifying Cameroonian cuisine thereby positioning age-old flavours, like others on dinner tables across the globe.
Chairing the event was the Secretary General at the Ministry of State in charge of Tourism and Leisure, Ndioro A Mamoum, representing Minister Bello Bouba Maigari.
The President of GPP Ama Tutu Muna who is also former Minister of Culture talking during the event expressed emotions as she could not help but feel elated towards the efforts put in by all the stakeholders to ensure the successful launch of the first edition of the Diaspora kitchen 2023. “This unprecedented initiative has been supported by the government and private sponsors. We need to draw from generational wisdom and work together to preserve Cameroon’s culinary heritage so that it can be enjoyed for generations to come” she stated.
Talking to the press after the launch of the culinary event, she added that it is important to hold such a festival not only to protect our heritage but also to exchange. “This is an opportunity for us to meet people who have travelled with some of the dishes that were here and have been transformed and today they come back with some of those techniques for us to review and exchange with the chefs. We have heard the diplomacy that we can have through the culinary act; exchanges that will promote and have this event that will make Mouanko also known all over the national territory and beyond”.
Adding his voice was Chef Eric Williams coming from America who said the diaspora kitchen event is a dream come true. “We are happy to see the many men and women dedicated to telling our stories through food. It is a challenging space to cook only understanding the ways and techniques that we have been taught through French cooking. This space gives us hope. This space revitalizes us and gives new meaning to each of us as we understand and participate with our brothers and sisters. We are here as a result of food and culture” he noted.
Some of the high-profile chefs present at the event to demonstrate their culinary skills were Chef Christian Abegan, Chef Emile Engoulou, Chef Antoine Belinga, Chef Mashama Bailey, Chef Michael Twitty, and Chef David Thomas amongst others.Talking to some chefs after the event, they were pleased with the brilliant initiative from GPP and AIC and hoped that the second edition is bigger and better.