What I Learned from Cooking My Way Across a Continent | Dieuveil Malonga | TED

Overview

Chef Dieuveil Malonga shares his journey of rediscovering Pan-African cuisine by traveling across Africa, learning from local traditions, and connecting with the roots of culinary heritage. He discusses the importance of food as a cultural bridge, his experiences with unique ingredients, and his vision for promoting African cuisine globally through education and innovation.

Notable Quotes

- Food doesn't have borders. – Dieuveil Malonga, on the unifying power of food.

- I wanted to go back to school, to the grandmother school. – Dieuveil Malonga, on learning traditional African recipes from elders.

- We want people to talk about African food like they talk about Italian food. – Dieuveil Malonga, on elevating African cuisine on the global stage.

🍲 The Richness of Pan-African Cuisine

- Malonga emphasizes that Africa is a continent with 54 countries, each with its own unique culinary traditions.

- He shares examples of iconic dishes like ndolé from Cameroon, yassa from Senegal, igisafuliya from Rwanda, and fumbwa from Congo.

- The diversity of ingredients and techniques reflects the continent's vast cultural and ecological variety.

🌍 Learning from the Source

- Malonga spent two years traveling to over 48 African countries, learning directly from local communities and grandmothers.

- He describes the deep connection he felt with the ingredients, such as the sweetness and texture of a small, locally grown carrot in Cameroon.

- This immersive experience helped him understand the stories and traditions behind the food.

🌶️ Celebrating Ingredients and Spices

- Spices play a central role in Malonga’s cooking philosophy, with Penja pepper from Cameroon being a standout for its unique sweetness and lemongrass-like flavor.

- He highlights the importance of knowing the origins of ingredients and the people who grow them, contrasting this with his experience in fine-dining restaurants in Europe.

👩‍🍳 Culinary Innovation and Education

- Malonga founded the Culinary Innovation Village, a food campus that trains aspiring chefs from across Africa.

- The center fosters collaboration, with students sharing dishes and farming techniques from their home countries.

- The campus also grows over 100 varieties of fruits and vegetables, emphasizing sustainable farming practices.

🌍 Vision for African Cuisine on the Global Stage

- Malonga envisions a future where African cuisines are as globally recognized as Italian or American food.

- He aims to promote the stories, ingredients, and traditions of African food through his restaurant, Meza Malonga, and other initiatives.

- He believes food is not just about eating but about sharing, education, and cultural celebration.