The African continent has over the years produced popular and professional chefs who have been major influences on how people eat and prepare their meals and Chef Abegan is one of them.
Chef Christian Abegan was expected to become a lawyer but he ended up becoming a cook.
A graduate from the prestigious Le Cordon Bleu in Paris, France, he practised in Africa with hotel chains before becoming a consultant in Afro-Caribbean Cuisine.
He opened his first restaurant, “Chez Abégan”, in Douala, Cameroon and “Le Palanka” in Paris. In 2009, he became the first African chef to obtain the “trophy of excellence of Afro-Caribbean cuisines” and in 2010 “the grand diploma of honour” of the Institute of French gastronomy.
Chef Christian Abegan — Photo via christian-abegan.folieo.com
Currently, the Star Chef’s aim is to popularize and export African cuisine. Scroll through to take a look at some of his signature dishes and their recipes.
Chicken DG, photo from the book: The culinary heritage of Africa / Christian Abégan / Michel Lafon
Chicken “DG” (Banana Chicken)
Get the recipe here.
Ravitoto with pork, recipe from the book The African culinary heritage / Christian Abegan / Michel Lafon
Ravitoto with pork and coconut cream
Get the recipe here.
Ndolé, recipe from the book “THE AFRICAN CULINARY HERITAGE” / Christian Abégan / Michel Lafon
Ndolé
Get the recipe here.
Gaou, recipe from the book Culinary Heritage African / Christian Abégan
Gaou
Get the recipe here.
AGBELI KLANKLO, recipe from the book African Heritage © Corbis / Christian Abegan / Michel Lafon
Abgeli Klanklo
Get the recipe here.
Fermented cassava bread. Recipe from the African culinary heritage © Maxppp / CHRISTIAN ABÉGAN / Michel Lafon
Fermented manioc (cassava) bread
Get the recipe here.