1. Tell us a bit about yourself.
Life began for me in Rwanda in 1985! I was surrounded by love, with a wonderful mom, dad, and siblings. We had so much fun together until I was nine years old. That’s when things got tough, and our family had to move to a refugee camp in North Kivu, DRC. It was a scary time, and sadly, we lost our parents during the war.
My amazing siblings and I stuck together though. We learned to find food and make the most of the help from the UNHCR. It was during this time that we started eating mostly plants – it was what we could find most easily.
Finally, in late 1999, things started looking up again! My uncle’s family was able to bring us to South Africa, to a township called Kanyamazane in Mpumalanga. It was a whole new world! And guess what? We found these incredible amaranth plants growing wild! They were a delicious reminder of home (Rwanda and DRC) and such a nutritious find. We couldn’t believe it, and it even surprised the locals who didn’t know how good they were for you!
2. What work do you do?
I’m a chef, an African food champion, and an educator all rolled into one. My biggest passion is sharing the amazing flavours I grew up with; they’re so vibrant and diverse, that it’s impossible not to get excited!
My mother gets all the credit for sparking my love for African food. Not only did she make the most incredible meals, but she also used these special ingredients for their healing powers. You see, in African cuisine, food is so much more than just something to eat, it’s a whole way of life, connecting us to our health and our history. That’s the magic I want to share with the world!
African food deserves a bigger seat at the table, and that’s where I come in. My mission is to introduce people to these amazing ingredients and show them just how delicious and healthy they can be. Through my cooking, I hope to educate others on how to use these ingredients in their kitchens, creating dishes that are both tasty and nourishing!
3. How long have you been in the industry?
I can’t remember a time when I wasn’t whipping up something delicious in the kitchen. But in 2019, I decided to take my passion to the next level and dive headfirst into the world of culinary arts as a full-time career. That’s when I knew I wanted to be part of the food industry full-time!
4. Has your work always been your passion? Tell us why.
Food has always simmered in my soul. Growing up, like many African kids, there were expectations of what a “proper” career path might look like. But for me, the delicious world of food always held a special kind of magic in my heart. Even though I couldn’t always chase that dream full-time, the passion never faded!
5. Being a woman in the industry – what does it take?
We are wired differently from men, we typically have more on our plate than men.
I wear many hats, and I wouldn’t have it any other way! Being a wife and a mom keeps my life full of love and laughter (and maybe a few meltdowns, let’s be honest!). It means I have to juggle a lot, but that’s the beauty of being a woman, right?
What makes us stand out from men is our intuitive and nurturing spirit, we grow things organically. We have this amazing superpower of connecting with people, building friendships, and helping each other succeed. It might take us a little more work sometimes, but we do it with grace and a whole lot of heart.
6. What has been the most difficult challenge of your career?
One of the trickiest things about sharing African foodways with the world is there’s no one-size-fits-all map! It’s like we’re on an exciting adventure but without a guidebook. We haven’t quite seen African ingredients shine the way I know they can, so it feels like we’re paving a brand new path. Sure, it can get lonely sometimes, but that just makes me even more excited to share the magic of African cuisine!
7. What advice do you have for other women in your industry?
Let’s lift each other in this industry! We all know the struggles are real, so let’s be a team and celebrate each other’s wins. A little understanding goes a long way, and together we can create something truly amazing
8. Plans for the future?
There’s so much potential for African food to shine even brighter! I’m working on a super exciting project that I can’t wait to tell you all about it soon. It’s all about putting these incredible African ingredients on the map.
9. Why is Food Indaba important and what do you hope to bring to the table?
Food Indaba is a treasure because it shines a spotlight on the complexities of our food systems in a way that’s both enlightening and enjoyable.
This year, I’m thrilled to invite you to embark on a culinary journey that narrates my migration from Rwanda to South Africa, all through the medium of food. Join me for an evening of storytelling, where each delectable dish will embody the rich flavors and experiences of my journey. I am so eager to share this heartfelt adventure with you!
