Mon Afrique and Studio Matongé: textiles meet Chef Anto’s cooking
African cuisines have been gaining momentum in Europe and France for several years. Led by African and African-descended chefs, including those working across African and European traditions, this lively scene continues to evolve, attracting food lovers who value both authenticity and new ideas.
At Studio Matongé, we were delighted to contribute by lending pieces from our new bogolan collection for the photoshoot of Mon Afrique, the cookbook by Anto Cocagne, known as Chef Anto.
Our bogolan textiles in Chef Anto’s culinary world
Our bogolan cushion covers and throws found a new role as backdrops for the African and African-inspired dishes in the book. Rich in history and symbolism, these traditional fabrics complement Chef Anto’s interpretations of the recipes, adding a visual and cultural dimension to each page.
Published by Mango, Mon Afrique invites readers to discover a continent through flavours, textures and stories. We are proud to have played a small part in celebrating this rich culinary heritage.
Festive recipes to try at home
Several recipes in the book are especially well suited to celebrations. Here are a few of our favourites to share with your guests.
Pork in peanut sauce
Chef Anto revisits a classic, combining the bright warmth of ginger with the mellow richness of peanuts. Served with white rice, crushed peanuts and chopped coriander, it is a generous, flavourful dish. If you do not eat pork, you can use beef, poultry or white fish instead.
Floating islands with cappuccino cream and Amarula®
In this elegant take on the classic dessert, Chef Anto serves light meringue islands with a smooth cappuccino-flavoured cream and a delicate touch of Amarula. The airy egg whites and richly aromatic sauce make a beautifully balanced pairing.
Refined yet comforting, it is a lovely way to finish a meal while exploring the flavours of contemporary African cooking.
For more experienced cooks: pear, vanilla and baobab cream Yule log
This interpretation of a classic festive dessert pairs the sweetness of pear with the refreshing, gently tart notes of hibiscus and baobab powder. A bright and distinctive sweet finish to a meal.
Behind the scenes of the photoshoot
During the shoot, our bogolan fabrics became part of carefully arranged compositions that brought out the character of each dish. Traditional patterns and beautifully plated food came together in images that felt both warm and sophisticated.
We captured a few moments to give you a glimpse behind the scenes of this collaboration.
Thank you to @foodstylisteculinaire, @aline_princet and @lechefanto for welcoming us.
A book to give or keep
Whether you want to cook for loved ones or add to your cookbook collection, Mon Afrique by Chef Anto makes a thoughtful gift, available from Mango Editions. It was a pleasure to contribute to a project that celebrates food, discovery, travel and craftsmanship.
Which recipe will you try first?
Share your creations with us on Instagram by tagging @studiomatonge and @lechefanto. We look forward to seeing what you cook and continuing this adventure together.
Explore our collections to discover the bogolan textiles featured in this project and more from the world of Studio Matongé.
Happy cooking, and happy holidays!
In Paris, you can also find products selected by Chef Anto at her delicatessen BARAKA, 9 rue Robert Fleury, 75015 Paris, France.
For more recipes by Chef Anto, discover her book Goûts d’Afrique too.
