Lome, Togo – (African Boulevard News) – Chefs from across Africa have come together in Lomé, Togo for the second edition of FESMA, the cooking-pot festival. Tilapia, one of the most popular and affordable fish in Africa, is the star ingredient at this year’s event. The festival runs until May 9th and showcases African cuisine and products.
As a staple ingredient in many African dishes, tilapia is a popular choice for chefs looking to create delicious and affordable meals. The fish is versatile and can be cooked in a variety of ways, making it the perfect choice for the diverse range of dishes on display at FESMA.
“We are proud to showcase the best of African cuisine at FESMA, and tilapia is one of the highlights,” said Alphonse Gbogou, one of the event’s organizers. “It’s a delicious fish that is loved by people all over the continent, and we’re excited to have it featured in so many of the dishes on display.”
Many of the chefs at FESMA are using traditional African recipes that have been passed down through generations. They are adding their own unique twists to these dishes, creating new and exciting flavor combinations that are sure to please even the most discerning palate.
Chef Michael Adjei, who has traveled to Lomé from Ghana, is one of the many chefs showcasing his culinary skills at the event. He says that tilapia is a key ingredient in many Ghanaian dishes, and he’s excited to showcase his country’s cuisine to the rest of Africa.
“Tilapia is a fish that is very important to us in Ghana, and we have many delicious recipes that use it as the main ingredient,” said Chef Adjei. “I’m looking forward to sharing these recipes with the other chefs and visitors at FESMA.”
In addition to showcasing African cuisine, FESMA also provides a platform for local producers to showcase their products. Visitors to the event can sample a range of African products, including spices, sauces, and condiments.
FESMA is a celebration of African food and culture, and the use of tilapia as a star ingredient is a testament to its importance in African cuisine. The event not only promotes African dishes and products but also celebrates the culinary diversity of the continent.