Story, Louvier Kindo Tombe
Layili’s story is one of resilience and determination. Orphaned at the age of nine and forced to flee the ongoing conflict in the North West region, she found solace in cooking. Despite the challenges she faced, Layili’s passion for culinary arts only grew stronger.
That’s when the Diaspora Kitchen Association (DKA) stepped in, offering her a chance to pursue her dreams.
“I want to thank Mama Muna for the opportunity she has given me to be here with these amazing chefs,” Layili said during the Diaspora Kitchen festival, her voice filled with emotion.
“I’ve met different types of chefs from different countries, and it’s kind of a dream come true for me.”
Ama Tutu Muna, President of the Diaspora Kitchen Association (DKA), explained that the association is committed to empowering local talent and promoting African culinary art.
“We believe that everyone deserves a chance to pursue their dreams, regardless of their background or circumstances,” she said.
As part of the offer, Layili will be placed in a culinary art school, where she will receive mentorship and training from top chefs.
“We’re not just teaching her how to cook; we’re giving her the tools she needs to succeed in the culinary world,” Chef Abega, one of the mentors told News Upfront.
Layili’s story is a testament to the power of kindness and empowerment. With the support of DKA and its partners, she is one step closer to achieving her dreams and making a name for herself in the culinary world.
As Layili herself said, “It’s something I’ve always dreamed of, but I never thought I’d see it become a reality. But living it is emotional for me, and I can’t really express how I feel.”
The three-day culinary art festival, dubbed Diaspora Kitchen Season II, ended on Saturday February 22, 2025 in Mouanko, in the Sanaga Maritime division of the Littoral region. A one day tourism of Mouanko was equally organized.
The festival was placed under the distinguished patronage of the Minister of State, Minister of Tourism and Leisure.
African Culinary Art: Between Heritage and Modernity
Along the banks of the Sanaga River, flames rose, smoke spread, and aromas filled the air from the various traditional kitchens established to cook food from the four major zones of Cameroon including Mbong’chobi from the Sawa, Kati Kati from the Grassfield, Okok from the Fang Beti area, and fufu made from millet from the Grand North.
Visitors had the opportunity to savor these dishes and more, all prepared using traditional methods.
The event which is a brainchild of former Minister of Arts and Culture, Ama Tutu Muna, who herself is President of the Diaspora Kitchen Association, brought together over 50 chefs from Cameroon and abroad, international academics, food enthusiasts, entrepreneurs dealing in agro-food transformation, students of culinary art, and hotel structures, with a special appearance of the managing director of Saint-Émilion Wine Council Frank Binard
This year’s edition of the culinary event introduced key innovations, marking a significant step forward in showcasing African gastronomy.
Prof. Abouna Paul, a leading anthropologist, set the tone for the event, calling African gastronomy a “bridge between cultures.” He emphasized that food is not just about nutrients, but also ties into creation stories, traditional medicine, and politics. “Superfoods like moringa aren’t just meals; they’re natural remedies,” he said.
Among the international chefs, were Chef Aina from Madagascar, Chef Faiza from Pakistan, and Asian chef Ray, who teamed up with Cameroonian chefs to cook their specialties.
Chef Aina cooked chicken with coconut and Madagascar vanilla, while Chef Faiza made Pakistani traditional dishes, including biryani and chapli kebab.
The President of DKA, Ama Tutu Muna, offered well-packaged Cameroonian spices to the chefs, among other made-in-Cameroon agro-food products.
The event also featured a Concept Store, where local entrepreneurs could showcase their products for free.
This edition celebrated heritage, modernity, and global collaboration, solidifying its place as a bridge between tradition and innovation.
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.
