From September 25 to 27, the Food Temple at Carreau du Temple celebrates African gastronomy.
Has the time for African food fusion come? Long assigned to the back kitchens of housewives and confined to a strictly food role, the gastronomy of the continent is gradually coming out of the shadows to impose itself on our plates in Afro chic fashion. Finally !
A firmly rooted prejudice dictates that local cuisine is limited to a few traditional dishes (yassa, mafé, thiéboudienne, etc.), deemed too fatty and too un-Instagrammable. It's a bit easy to forget that Africa is the continent of flavors, spices and street food. And creativity.
Many chefs, men and women, (Rougui Dia, Georgiana Viou, Brigitte Houssou, Clarence Kopogo, Moulaye Fanny, Pierre Siewe, Christian Abégan, Harouna Sow, Elis Bond, Baba Bahri) are now taking over this heritage which is beauty to “superfoods” – okra, moringa, cassava, baobab powder, millet or hibiscus flower.
On the program: tastings, brunches, workshops, masterclasses, farmers' market, debates, photo exhibitions, films. FREE ENTRANCE.
Text: Katia Barillot
22.09.20
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