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.