"My Africa" and Studio Matongé: when textile art meets the culinary art of Chef Anto

New culinary trend for several years, African cuisines are bubbling and reinventing themselves in Europe and France as well. Driven by African chefs, Afro-descendants, or Afro-Europeans, they are increasingly attracting gourmets in search of authenticity and innovation.

It is with great enthusiasm that we, at Studio Matongé, have contributed to this dynamic by lending a few pieces from our new collection of fabrics mud cloths for the photo shoot of the recipe book "Mon Afrique", written by the talented Anto Cocagne, also known as Chef Anto.

Our mud cloths at the heart of Chef Anto's culinary universe

Elegantly repurposed, our cushion covers and throws in mud cloth were used to highlight the beauty of the African and Afro-inspired dishes featured in this book.These traditional fabrics, rich in history and symbols, blend harmoniously with the recipes reinvented 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 celebrations. Here are our favorites that are sure to delight your guests:

Pork with 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 true feast for the taste buds.
If you do not eat pork, you can easily replace it with beef, poultry, or white fish.

Floating islands, cappuccino cream and Amarula ®

A gourmet and elegant reinterpretation of the classic dessert. Chef Anto elevates floating islands with a creamy cappuccino-flavored sauce, enhanced by the subtle and exotic sweetness of Amarula. The perfect marriage between the lightness of the meringue and the aromatic richness of the sauce makes it a true invitation to travel.

A dessert that is both refined and comforting, ideal for ending a meal beautifully while exploring the unique flavors of contemporary Africa.

And for more expert cooks: The pear, vanilla, and baobab cream Yule log 

This exotic version of a classic dessert combines the sweetness of pear with the delicately tangy and refreshing flavors of hibiscus and baobab powder. Perfect to end a meal with a sweet, sunny, and original touch.

The making-of: immersion in artistic creation

During the photoshoot for the book, the fabrics mud cloths lent by Studio Matongé were incorporated into compositions highlighting the essence of each dish. Traditional patterns blended with carefully plated dishes, creating scenes that were both warm and sophisticated.

We captured a few moments of the making-of to immerse you in the behind-the-scenes of this unique collaboration.

Thank you @foodstylisteculinaire, @aline_princet and @lechefanto for your warm welcome.

A book to give or to treat yourself

Whether to delight your loved ones or to enrich your culinary library, "Mon Afrique" by Chef Anto is a wonderful gift idea, perfect for the holidays, available at Mango Editions.
It was a pleasure to contribute to this inspiring project that celebrates not only gastronomy, but also discovery, travel, expertise, 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 can't wait to discover your culinary talents and continue this wonderful adventure together!

Visit our collections to discover the fabrics mud cloth highlighted in this project, and dive into the vibrant world of Studio Matongé.

Happy 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 Flavors of Africa,