The very first edition of AfroGourmands took place on 11 and 12 June. This event, held at an upscale Dakar eatery, brought together professional cooks to discuss the diversity and excellent quality of European dairy products and the ways they can be used in fine African cuisine.
On the tables, participants found bottles of milk, camembert, emmental, sushi with roselle, mini tarts with beef and blue cheese and much more. The aim? To entice consumers from 4 African countries with recipes that combine the finest European dairy products with favourite local ingredients.
The menu included coaching sessions and tasting classes. These workshops featured personalities such as iconic Cameroonian chef Christian Abégan and Meilleure Ouvrière de France Fromager (MOF) Laetitia Gaborit, who presented the cheeses, their origins and the way they are made. Karelle Vignon-Vullierme, who writes the popular French-language cooking blog Les Gourmandises de Karelle was also on hand to report on the event.