The Franco-Ivorian and former juror of the Pan-African culinary show “Star Chef” has observed evolution and changes in the style of cooking in homes of his home country. But what he is vehemently against is the type of seasoning being used lately.
“There is an evolution that grieves me enormously, which is painful for me, it is the arrival of the cube Maggi. I think it is a product that is terrible and that should not even have had a place in African cooking habits,” he said in a recent interview.
The 32-year-old chef and owner of Cafe Dapper at the Musée Dapper, an African art restaurant, in Paris, France, believes that a lot of work needs to be done to educate Africans about the need to enjoy using home-grown products.