Along the banks of the Sanaga River in Cameroon, flames rose, smoke spread, and aromas filled the air from the various traditional kitchens established to cook food from the four major cultural zones of the country — the Fang Beti, the Sawa, the Grassfield, and the Sudano-Sahelian.
This atmosphere reigned during Cameroon’s largest culinary art festival dubbed Diaspora Kitchen Event. The second edition of the gastronomic festival held in Mouanko in the Sanaga Maritime Division of the Littoral Region from, February 20-23.
Here, cooking was done using traditional methods: firewood, three-stone fires, traditional spoons, and stones. Blenders were replaced with flat stones and rounded ones used to grind the spices. It was a beehive of activities, with over 50 local and international chefs pairing to prepare dishes such as Mbongo’chobi, from the Sawa, Kati Kati from the Grassfield, Okok in the Fang Beti area and fufu made out of millet from the greater north of the country.
A brainchild of Cameroon’s former Minister of Arts and Culture, Ama Tutu Muna, who is President of the Diaspora Kitchen Association, the festival besides the chefs also pulled 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.
During nightfall in Mouanko, it was time for the moonlight event, dubbed Soirée Au Village, giving an experience of evenings in the rural milieu of yesteryears. Storytelling, traditional music, and street food were on the menu. Asiko dancers thrilled the audience with their acrobatic moves. Xylophone players held the population spellbound with their rhythms and beats, provoking many to tap their feet or take to the dance floor. The spoken word by Mark Ayunge and his group was another exciting moment.
Delicious bites from chefs
International chefs cooked their specialties using Cameroonian spices during the four-day festival. These renowned chefs were accompanied by Cameroonian and African chefs in their demonstrations 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 chefs erected the site using local materials. The barbecue was done with local and American spices. Cameroonian chefs learned styling skills from the American top-tier chefs.
While the Americans were barbecuing beef, chicken, and pork, a group of chefs was racing against time to provide tasty local meals cooked in a modern fashion with more appealing plating for the Saint Emilion masterclass. It was about pairing the exquisite wine of Saint Emilion with local cuisine.
Chefs Bimaï, Cyril Biyong, and Nathalie Brigaud Ngoum from the Diaspora, and Koffi from Côte d’Ivoire, who had never worked together before, were assisted by other chefs to prepare traditional meals. These meals were served to attendants of the Saint Emilion Masterclass, who, after listening to the story of the wine from its Director General, Franck Binard, could taste the wine and Cameroonian local cuisine. It was approved that Cameroonian local meals pair exceedingly well with such high-class wine.
Promoting “Made in Cameroon”
To continue the promotion of Cameroonian cuisine, the President of DKA offered well-packaged Cameroonian spices to the chefs, among other Made-in-Cameroon agro-food products.
These products were among those exhibited in the various stands or regrouped at the Concept Store. The promoter of the festival said they decided to give an opportunity to Cameroonian entrepreneurs in the sector.
“It was one of the innovations of this second edition,” Ama Tutu Muna said. “We decided it was important to showcase Cameroonian-made products of a very high level. We imagine that if a chef decides to use a particular oil, they will purchase it from a Cameroonian entrepreneur who is producing that oil. We also have a Concept Store where those who cannot afford to have a stand can showcase their products for free,” she explained.
African gastronomy, bridge between cultures
Also featured at the Diaspora Kitchen Event was a colloquium themed “African Culinary Art: Between Heritage and Modernity” attended by experts and chefs.
Prof. Abouna Paul, a leading anthropologist, kicked off discussions by calling African gastronomy a “bridge between cultures.” He explained that food isn’t just about nutrients—it ties into creation stories, traditional medicine, and even politics.
“Superfoods like moringa aren’t just meals; they’re natural remedies,” he said, adding that: “If you love a dish, you have to love the people behind it.”
His talk set the tone for panels moderated by Prof. Rose Ndengue, where chefs and scholars debated how African cuisine balances tradition and innovation.
Topics ranged from the cultural significance of eating with hands—a practice that strengthens community bonds—to the science of fermentation, a method used for centuries to preserve food and flavour.
Chef Brigaurd Ngoum shared how microbes from hands can enhance fermentation, blending old techniques with modern health trends. Gender roles in cooking sparked heated debates, with no clear answers but broad agreement that food reflects societal change.
Attendees left with a key takeaway: African culinary art is more than recipes—it’s a living story of identity, resilience, and connection, proving that the kitchen is where heritage and tomorrow’s innovations meet.
Mouanko on global map
Earlier during the official opening ceremony of the festival on Thursday, February 20, the Secretary General of the Ministry of Tourism and Leisure, Ndioro à Mamoum Paul, who represented the Minister of State, Minister of Tourism and Leisure, Bello Bouba Maigari praised the initiative. He 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,” he said. “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,” the scribe of the Tourism and Leisure Ministry stated.
The Governor of the Littoral Region, Samuel Dieudonné Ivaha Diboua; the Senior Divisional Officer (SDO) of the Sanaga Maritime, Yvan Cyril Abondo; and the Divisional Officer (DO) of Mouanko, Roland Ngah Koa were among dignitaries who joined a cross-section of chefs at the historic event.
The promoter of the festival, Ama Tutu Muna, expressed gratitude to the Head of State, Paul Biya, the First Lady, Chantal Biya, and the, Prime Minister Head of Government, Dr Chief Joseph Dion Ngute.
She also thanked the Minister of State and Minister of Tourism, Bello Bouba Maigari, for his support and for accepting that the event be placed under his distinguished patronage.
Ama Tutu Muna expressed gratitude to the chefs for participating and to the partners of Diaspora Kitchen. She also singled out the General Manager of the 8th-century wine Saint Emilion for partnering with DKA.
For the Mayor of Mouanko, Ebwea Pierre Honore, the picturesque town will never be the same again. He presented the touristic potential of the subdivision, which hosts diverse populations of Cameroon and is nestled between the Sanaga River and the Atlantic Ocean. To him, DKE was placing his municipality on the global map.
First published in NewsWatch newspaper No 201 of Wednesday, February 26, 2025.
