The taste of the world

What if Togo became the unmissable meeting place for African gastronomy?

Fesma, Marmite festival in Togo.

© Fesma

By: Clémence Denavit Follow

3 mins

The FESMA, pot festival: 1st edition.

The kick-off of this first international gastronomy festival will be given on Monday, May 9, 2022, for a week in Lomé.

Togo aims with this festival to become the meeting place for African cuisines and gastronomy on the continent, like the music, cinema or fashion festivals organized in certain neighboring African capitals.  

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The purpose of the Marmite Festival is to promote the culinary heritage of Togolese and sub-Saharan Africa, the diversity and richness of local products (prized in the North, often snubbed in the South...), to help rediscover ancestral dishes reflections of the history and cultures of the more than 40 ethnic groups of Togo.

For a week, the issues of "local consumption" and new ways of eating will fuel debates, workshops, and tastings around the (re)discovery of Togo's gastronomic heritage.

The issues of sustainable development in agriculture, short circuit, from farm to plate, the importance of limiting processed products in the daily diet, to favor local ingredients from Togo, the country that knows how to receive and knows how to feed best.

Senda Waguena, leader of Jujube.

© Clemence Denavit/RFI

With

- Senda Waguena

, Togolese of origin, he is the chef and the founder of the gastronomic restaurant

-

historian and professor at the University of Lomé

-

chef and director of the Agbemegnon Catering Services Training Center (Cefosta) where students are trained in baking and cooking.

-

founder of

, organization for food and local development.

The Marmite festival

is held from May 9 to 15, 2022 in Lomé, Togo.

The sponsor of this first edition is Olivia De Souza, chef in Togo.

In images, in pictures

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For further

- “ 

 ”, by Gervais Gnekouzan with OADEL

-

by Anto Cocagne, published by Mango

- Sub-

, by Aïssatou Ndeye from the Aistou cuisine blog.

She has just published a judicious and astute: "

 ", on two of the most famous dishes of sub-Saharan Africa although they represent only 1% of Senegalese gastronomy.

- Christian Abegan.

-

by Georgiana Viou, Ducasse editions

- Professor Tsibge's latest publications: Owaye Jean-François - Oumarou Amadou - Kouadio Guessan - Tsigbe Koffi Nutefé Joseph (eds), October 2021,

, Lomé, Presses de l'UL , 460 p.

- Tsigbe Koffi Nutefé Joseph, Afanou Kangni André and Batchana Essohanam, December 2021, Me Yawovi Agboyibo (1943-2020),

, Lomé, Presse de l'UL, 272 p.

- Kokoroko Dodzi and Tsigbe Koffi N. Joseph (eds.), July 2020,

Poitiers Juriscoop.

Musical programming

-

by Bella Bellow 

-

of Toofan

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