Renowned Gambian chef Saikou Bojang, celebrated internationally for his award-winning contributions to African gastronomy, is currently in Nigeria as a special guest of the President of the Association of Professional Chefs Nigeria (APCN).
Bojang is gracing the prestigious International Culinary Summit, where he delivered a powerful inspirational speech and conducted hands-on culinary technique training sessions for participating chefs.
The summit, which brings together professional cooks from across the continent, serves as a platform to elevate African cuisine on the global stage. Chef Bojang’s presence has energized delegates, many of whom view him as a trailblazer in preserving and modernizing indigenous flavors.
In his address, Bojang urged African chefs to reclaim their culinary identity with passion and resilience. “We can shape the culinary narrative of African food, and we will do it,” he declared. “We must be ready to be criticized and fail many times before we perfect our industry.”
Bojang emphasized the deep connection between food, culture, and well-being. “We are what we eat. Let’s embrace our heritage cuisines. We were rich then, and now we are poor because we pretend to be foreign by eating foreign food; hence, our bodies have lost their true selves,” he said.
He called on participants to preserve traditional heritage flavors while adopting a global mindset. “Let’s preserve our heritage flavors whilst thinking global. One Africa, one people.”
During practical training sessions, Bojang demonstrated advanced techniques for elevating local ingredients, showcasing innovative methods for preparing dishes rooted in West African traditions while appealing to international palates. Participants praised the sessions for blending technical mastery with cultural pride.
The International Culinary Summit continues to highlight the growing movement among African chefs to decolonize their kitchens and position the continent as a global gastronomy powerhouse. Chef Bojang’s visit underscores a renewed commitment to unity through food and the belief that Africa’s culinary heritage holds the key to its future prosperity.
