Christian Abégan, renowned Cameroonian chef, author, and expert in gastronomy and food safety, is on a mission to preserve the traditional cuisine of African continent. He is highly regarded throughout the continent for his pioneering work in promoting African gastronomy worldwide. Abégan has explored the rich culinary heritage of Africa and advocates for haute cuisine that is inspired by the land, traditions and know-how of Africa.
Promoting Authentic African Cuisine
Christian Abégan believes that the African continent needs to reconsider its place in the culinary world.
“We suffer from many negative stereotypes about our work, and the introduction of all these chemically-processed products in our cities and even in our countryside is gradually distorting the quality of our traditional dishes and the environmental factors of our crops. France, which is the best place in the world for gastronomy, has been preserved because the French have systemised what a sauce is, how it should be made and not distorted what should be put in it. When you don’t add structure to something, people can change the game and tell a different story.”
Creating a Roadmap for Permanent Preservation
Abégan has been fighting for the preservation of African cuisine for 40 years. He is passionate about the issue and believes that the continent needs to codify its culinary heritage in a way that allows young people to have a basis for creation. This would help them to decide which gastronomic route to take based on local products without distorting the cuisine’s DNA. He believes that scientists, chefs, anthropologists and other players in the sector should collaborate to create a roadmap for permanent preservation.
Abégan thinks the project to create an encyclopedia of Cameroonian cuisine is very important. Abégan believes that the encyclopedia will be a didactic way of preserving the DNA of traditional Cameroonian dishes while allowing them to be recreated around the world.
Living Art of Cuisine
Christian Abégan is committed to preserving the essential nature of traditional dishes, while also promoting the recreation of African recipes throughout the world.
“Universalism comes from the fact that chefs can cook everything together. We associate sushi with Japan. But it is possible to make sushi with any kind of fish, including fish caught in Cameroon. The main thing is to use the basic techniques, which we add to. It is a living art. We dress the products in a different culinary culture, to delight the whole world’s palates.”
Christian Abégan hopes that his efforts will inspire future generations to preserve and innovate with traditional African cuisine.
