(Business in Cameroon) - The use of European milk products in African foods, Cameroonian particularly, can help balance diets and avoid fatty foods in a context marked by a surge in diet-related diseases. This was the message conveyed by Christian Abegan, a Cameroonian cook, on July 23, 2019, in Douala, during an event baptized “Afrogourmands.”
An initiative of the European Commission and France’s national dairy industry council (CNIEL), “Afrogourmands” promotes the use of European milk products in African gastronomy. “We are exploring ways to elaborate local Cameroonian foods using these products,” Laurent Damiens, from the Cniel, explained during the event.
During the event, participants tasted local products like plums, cassava, avocado and kidney beans seasoned with milk products like cream and cheese. These mixtures were prepared by Christian Abegan who introduced himself as a fusion cuisine ambassador.
In Douala, the “Afrogourmands” will end today July 24, 2019, with the training of 30 local cooks. “During the training, we will show the cooks how they can better use butter, cheese, cream and milk,” Laurent Damiens indicates. For that purpose, apart from Christian Abegan, the event’s organizers brought along Pierre Gay, who has been named “meilleur ouvrier de France Fromager” (one of the highest professional honors in France’s cheesemaking industry) in 2011.
Let’s note that before the Douala version of this gourmet tour, “Afrogourmands” events had been previously organized in Dakar and Abidjan. The last step of this tour will be Nigeria.