Dieuveil Malonga

Okay.

So it's the cassava leaves.

You have it in many African countries, like in Cameroon, in Gabon, in Rwanda, they call it isombe.

You have the same in Madagascar, you have the same in Tanzania.

But each country, they have their own recipe.

So the Congolese recipe is very different to Rwandan recipe or the one from Gabon.

Basically, you know, when we talk about family, African family is more than 20, let's say more than 100 people in the same villages.

So like a family member, most of them was farming.

And my grandmother owned the restaurant when I was 11, 12.

I moved to Germany.

I started my school journey there.

So the food culture was different.

I think that challenge, the food challenge inspired me really to,

to start to do small food at home.

I think my food story starts from there.

I think the first experience, let's say, that I decided I would be a chef, that came when I came in Germany.

When you're a young parent, really push you and send you to school to be a doctor, to be a pilot, to be a president.

They don't push you to be a chef.

But when I came to Germany, the German food scene was shocking for me.

I grew up with a tasty and some pan-African product.