Dieuveil Malonga

And also, we have a restaurant, Meza Malunga, there we do most of the time food experience.

The ambition is to promote the African ingredients and spices.

I focus more on the story of people and the product.

For me, food is sharing and education.

My vision in the future is to have many places like this in many regions in Africa.

Many things are happening globally.

People are traveling now for food.

And African cuisine is playing a big role.

We want really in the future that people

People can talk about African food like they talk about Italian food, and people can talk about Nigerian food, and let's see, Congolese, Rwandese, and South African food, like also people talk about American food.

So I was born in Congo-Brazzaville.

I was born in one very small village in Linzolo.

is, let's say, one hour from the capital of Congo, Brazzaville.

So I grew up in the family.

I can say, like, foodie family and farming.

My grandmother owned a restaurant.

The restaurant was very famous, but she was doing only one dish.

Focusing on cassava leaves and cassava broth.

So what was the name of that dish?

In my language, they call it saka-saka.