At his restaurant Meza Malonga, the wall is full of seeds, spices, and fermented fruits in glass jars - an 'experimental laboratory' for Chef Malonga that bursts with unique ingredients ripe for creativity.
Chef Malonga incorporates spices like pebe with the aroma of onions and garlic into his dishes, creating a sense memory for diners with elements like peppercorns from Cameroon used in desserts for a 'fruity, smoky' flavor.
Raised in a family immersed in the culinary world, Chef Malonga's journey from Congo-Brazzaville to running Meza Malonga in Rwanda reflects a deeply rooted passion for food, nurtured by cross-cultural experiences and innovative spirit.
Despite facing pandemic dining restrictions during the restaurant's opening in 2020, Chef Malonga sees it as an opportunity to innovate and refine Meza Malonga's mission of promoting Afro-fusion cuisine through a dual mission approach.
#afro-fusion-cuisine #african-ingredients #culinary-innovation #restaurant-owner-journey #pandemic-dining-restrictions
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