African Business, 04/10/2024
A bright and colourful dish is lowered onto the table, placed just in front of the flickering candle. Beautifully presented and mouth-wateringly enticing, the beef in honey and palm wine sauce, sweet potato puree with njangsa, and peas with dawadawa is the third course of eight (or ten if the diner so wishes!) to be served at the Meza Malonga restaurant in Kigali, Rwanda, where a dining experience can last over three hours.
Travel + Leisure and Food & Wine have both acclaimed Meza Malonga as one of the world’s best restaurants.
The kitchen is headed by award-winning Congolese chef Dieuveil Malonga (pictured), who aims to take diners on a gastronomic tour of Central and Eastern African cuisines, surprising them with tastes and ingredients they are unlikely to have experienced before.
Recognised in the Forbes Africa 30 Under 30, Malonga founded social enterprise Chefs in Africa to help train future chefs on the continent. Speaking with Africa News earlier this year, Malonga said that he aims to have the first Michelin-starred restaurant in Africa, and to “promote the continent’s outstanding chefs and unique ingredients,” adding that “this is an important time for African gastronomy.”
Reimagined for a modern palate
Indeed, Malonga and his restaurant are just one of the African restaurants and chefs whose star keeps on rising. African cuisine’s traditional dishes are being reimagined for a modern palate, featuring sustainable, locally-sourced ingredients and bold, unique flavours. Continue Reading >>
