These 5 African Foodies Are Redefining The Diasporan Culinary Experience
Food is intrinsic to African heritage and customs. Whether it’s fufu, nsima, atkit wot, caldeirada de cabrito à Angolana or rasta pasta, the food of the African diaspora has the power to connect people wherever they are.
To showcase the diversity of African cuisine, millennial tastemakers are revolutionizing culinary platforms by creating new spaces—for Africans, by Africans—to emphasize and celebrate the recipes, traditions, and cultures of the diaspora.
Get to know some of the African changemakers who are part of a growing foodie movement and redefining the African culinary experience.
Tolu Erogbogbo aka Chef Eros is bringing all the flavor and love to the Nigerian foodie scene—literally and figuratively. Specializing in fine dining and catering, Eros is the founder of Cookie Jar, a fine bakery that produces gourmet cookies, cupcakes, cakes, and Parisian inspired desserts. Infusing the finest ingredients sourced locally and from around the world, Cookie Jar grew to become a household name that delivers the best tasting desserts in Nigeria including dripping chocolate cream cakes, Belgian chocolate, cappuccino cupcookies and cookiepops, and dulce bannoffee pie, which is a delicious whipped cream layered pie, topped with demerara caramelized bananas on a crust of Madagascan vanilla cookie crumble, and is finished with Belgian milk chocolate ganache and chopped white chocolate.
Applying unconventional techniques to baking, Chef Eros was featured on CNN for his flavorful and fanciful confectionaries and has cooked for some of the world’s biggest names, such as Lauryn Hill.