A Kenyan tea farmer in a black apron stands with arms crossed in a vibrant tea plantation, showcasing sustainable agriculture practices.
From a chicly minimal restaurant in a quiet side street of Kigali, chef Dieuveil Malonga is serving up tales of Africa. Known for his masterful fusing of ingredients and cultures, his dishes display a unique and delicious take on pan-Africanism. In the Bantu language, meza means “table”. What’s on Malonga’s table then? Each day brings a new array of colourful creations, crafted from the fresh bounties of the season. The menu is ever-evolving as the chef refines his concept of Pan-African cuisine. From sorghum bread topped with delicate white moringa flowers and whipped avocado cream to shrimp dusted in nutty ground djansang seeds, each carefully curated course tells a story – or two – about Africa.
SOURCE: BBC