What I learned from cooking my way across a continent | Dieuveil Malonga

Dieuveil Malonga, a chef and culinary innovator, shares his journey of exploring Pan-African cuisine and establishing a culinary center in Rwanda. He emphasizes the importance of understanding the stories behind food, connecting with local farmers, and celebrating food as a communal experience. Malonga recounts his experiences working in top restaurants worldwide and his subsequent decision to travel across Africa, learning traditional cooking techniques from grandmothers in various villages. He highlights the diversity of African cuisine, with each country and tribe having unique dishes and spices. His culinary center trains the next generation of African chefs, promoting the use of local ingredients and sustainable farming practices to ensure food independence and preserve the continent's culinary heritage.