A new culinary trend for several years, African cuisines are bubbling and reinventing themselves in Europe and France. Under the impetus of African, Afro-descendant or Afro-Pean chefs, they are attracting more and more gourmets in search of authenticity and innovation.
It is with great enthusiasm that we at Studio Matonge, have contributed to this dynamic by lending some pieces from our new collection of bogolan fabrics for the recipe book shooting "My Africa", signed by the talented Anto Cocagne, aka Chef Anto.
Our bogolans at the heart of Chef Anto's culinary universe
Subtly repurposed, our bogolan cushion covers and throws have been used to highlight the beauty of the African and Afro-inspired dishes presented in this book. These traditional fabrics, rich in history and symbolism, blend harmoniously with the recipes revisited by Chef Anto, bringing an aesthetic and cultural dimension to each page.
My Africa, published by Mango, is an invitation to discover a continent through flavors, textures and stories. We are proud to have been able, in our own way, to highlight the richness of this culinary heritage.
Festive recipes to try at home
Among the recipes in the book, some are real gems for the holidays. Here are our favorites that will delight your guests:
Pork in peanut sauce
A great classic revisited by chef Anto with tangy notes of ginger and the softness of peanuts. Accompanied by white rice sprinkled with crushed peanuts and chopped coriander, this dish is a real feast for the taste buds.
If you don't eat pork, you can easily replace it with beef, poultry or white fish.
Floating islands, cappuccino cream and Amarula ®
A gourmet and elegant revisit of the classic dessert. Chef Anto sublimates the floating islands with a creamy cream with cappuccino flavors, enhanced by the subtle and exotic sweetness of Amarula. The perfect marriage between the lightness of the egg whites and the aromatic richness of the sauce makes it a real invitation to travel.
A dessert that is both refined and comforting, ideal for concluding a meal in style, while exploring the unique flavors of contemporary Africa.
And for more expert cooks: Pear, vanilla and creamy baobab log
This exotic version of a classic dessert combines the sweetness of pear with the delicately assiduous and refreshing flavors of bissap and baobab powder. Perfect for ending a meal with a sweet, sunny and original touch.
The making-of: immersion in artistic creation
During the book shoot, bogolan fabrics loaned by Studio Matongé were integrated into compositions that highlighted the essence of each dish. Traditional patterns were mixed with the carefully laid plates, creating tableaux that were both warm and sophisticated.
We captured some moments from the making-of to take you behind the scenes of this unique collaboration.
THANKS @foodstylisteculinary, @aline_princet And @lechefanto for your welcome.
A book to give or to treat yourself to
Whether it's to treat your loved ones or enrich your culinary library, "My Africa" by Chef Anto is a wonderful gift idea, ideal for the holidays to offer yourself at Mango Editions.
It was a pleasure to contribute to this inspiring project which celebrates gastronomy of course, but also discovery, travel, know-how and craftsmanship.
And you? Ready to get started?
Which recipe will you try first? Share your creations with us on Instagram by tagging @studiomatonge And @lechefanto. We look forward to discovering your culinary talents and continuing this wonderful adventure together!
Visit our collections to discover the bogolan fabrics featured in this project, and immerse yourself in the vibrant world of Studio Matongé.
Get cooking and happy holidays to all! 🎉
For Parisians, find products selected by Chef Anto in his delicatessen BARAKA, 9 rue Robert Fleury, Paris, France 75015;
and for twice as many recipes from chef Anto, also discover his collection Tastes of Africa,
