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Billed as a meeting hub of Africa’s top chefs to showcase and mentor upcoming chefs, the event aims to promote the African culinary heritage, diversity, and richness of local products. Through FESMA, Togo hopes to become the meeting place of African gastronomy.
Titled FESMA, the festival being held in Lome, the capital city of Togo is attracting a lot of culinary experts. Billed as a meeting hub of Africa’s top chefs to showcase and mentor upcoming chefs, the event aims to promote the African culinary heritage, diversity, and richness of local products. Through FESMA, Togo hopes to become the meeting place of African gastronomy.
The event is the first edition of the Festival la Marmite (FESMA) and has been organized by Focus Yakou Communication. Starting on May 10th, it aims to get one or more Togolese meals on the UNESCO’s heritage list, like Senegal’s most famous meal, the Tiep Bou Dien.
The fair was officially launched by the minister of tourism, Kossi Lamadokou. It gathers cooks from all five Togolese economic regions and gives them an opportunity to demonstrate their culinary prowess.
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The festival is trying to add value to local cultural tourism and boost the consumption of local products. A food fair, exhibitions, tasting, B2B sessions, masterclasses, and training workshops were held during the festival. About ten well-known Togolese chefs attended the first edition of the FESMA and tried to deconstruct traditional cuisine, study the structure of the products, to reconstruct in order to enhance the flavors.
