Afrigather 
For a number of years in Cameroon, the development amongst cooks has been the progressive ditching of native delicacies in favour of Western gastronomy.
Cameroonian cooks, supported by Afro-American colleagues, are working to reverse this development by the primary Diaspora Kitchen festival, which goals to advertise conventional Cameroonian delicacies.
“We’re the ambassadors of this delicacies, of sure dishes that are inclined to disappear. For instance, the leaves of foléré are unfamiliar to many besides within the northern areas, many have no idea that we are able to spotlight this. So, that is the aim, this why we’re invited at this time to showcase these dishes that are inclined to disappear” defined chef Armand Ewodo.
One other chef, Eloge Fankam, showcased the benefits of pre-prepared koki.
“Properly, that is flour primarily based koki, I make conventional koki with pink oil as we do conventionally. However the benefit with this product is that it’s already ready. We do not have the time to scrub the seeds and work on them, to take away all of the skins and impurities, it is already clear, we simply add water, we add the weather, salt, chilli after which pink oil”, he mentioned.
Cameroonian delicacies is wealthy and various. The Diaspora Kitchen competition is the primary of its form. In line with the organizers, the competition goals to standardize and codify Cameroonian gastronomy and prepare native professionals who work in inns and eating places instructing them conventional dishes to introduce to the general public.
“Utilizing inventory cubes shouldn’t be good in your well being, utilizing an excessive amount of salt can also be not good and the identical applies to grease. Now we have to return to the supply of what we did earlier than. As a result of a grilled fish with a maillonaise which is just a substitute product, it has no flavour and it is a chemical product, it’s vital that we Africans, Cameroonians, notice that we’re turning in direction of one thing which might destabilize our culinary training even for our youngsters and future generations”, affirmed Christian Abegan, an knowledgeable in gastronomic technique.
The transmission of this culinary heritage was finished by tasting classes targeted on conventional dishes.
A competition devoted completely to the culinary artwork that got here to have a good time the Cameroonian delicacies.
Africanews correspondent in Cameroon, Lambert Ngouanfo, added:
“On the finish of the exchanges between Cameroonian and Afro-American cooks, culinary requirements have been outlined to permit conventional Cameroonian dishes and meals to be extra engaging in eating places each in Cameroon and overseas.
The target of the organizers is to make Cameroonians cease rejecting their very own culinary heritage in favour of meats, poultry and different dishes imported from Europe or Latin America”.
