On Thursday, May 15, 2025, the Residence of the French Ambassador to Senegal opened its doors to a remarkable evening of elegance and solidarity. Held at the invitation of Her Excellency the French Ambassador, this nonprofit dinner honored the memory and future of the Alliance Française of Ziguinchor, which was partially destroyed during the tragic events of 2023.

More than just a cultural institution, the Alliance Française of Ziguinchor has long stood as a vibrant space of learning, artistic expression, and intercultural dialogue in the Casamance region. Its reconstruction reflects a collective commitment to preserving access to culture and education in a spirit of resilience and shared heritage.

The evening was brought to life by two distinguished chefs, Raoul Coly and Dieme Youssoupha, who created a refined and emotional culinary journey. Their menu blended the richness of Casamance’s culinary traditions with the finesse of French gastronomy, illustrating the deep cultural ties that unite Senegal and France.

The dinner brought together a diverse assembly of diplomats, artists, educators, and cultural actors, all united by a common desire to support the revival of this emblematic institution. Throughout the night, images of the Alliance before and after the fire were shared, along with powerful testimonies from students, teachers, and members of the artistic community, underlining the enduring importance of the Alliance in local life.

More than just a dinner, the evening was a statement of shared purpose — a moment of unity in support of culture as a vehicle for peace, dialogue, and renewal.

A selection of highlights from the evening.

Travel diaries!

At the Alliance Franco-Sénégalaise in Ziguinchor, I had the chance to talk with young entrepreneurs and students in agri-food processing.

To share my journey, I proposed an open-air cooking demonstration, using papaya, ripe mango, green mango and white-fleshed sweet potato.
It was a simple way of showing how local produce can be used, while respecting traditional gestures.

Thanks to the Alliance Française de Ziguinchor team and Teranga Tech Incub’ for their warm welcome, and to the young people for their attentiveness and questions.

Looking forward to tomorrow’s gala dinner in Dakar, at the French Embassy in Senegal!

Travel diaries | Senegal | Local Agriculture | Gastronomy | Entrepreneurs

The Akpi tree, also known as Djansang in Cameroon, is a fascinating plant with many culinary and medicinal facets in West and Central Africa. Chef Raoul Coly discovers this tree in the Ivory Coast.

Akpi is renowned for its seeds, which are used as a spice in many traditional dishes. The seeds have a distinctive aroma and are often ground to extract a thick paste, used to thicken and flavor sauces and stews.

In addition to its culinary uses, Akpi is also appreciated for its medicinal properties. Its leaves and roots are used in traditional medicine.

Chef Raoul Coly emphasizes the importance of preserving and promoting Africa’s culinary and medicinal riches, not only for their contribution to gastronomy, but also for their role in maintaining ancestral traditions and knowledge.