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The Franco-Beninese chef Georgiana Viou, who won a Michelin star for her flavors between Benin and the south of France, is the guest of the Journal de l’Afrique. The chef offers her menus in her restaurant “Rouge”, in Nîmes. On the menu, red mullet roasted in artisanal palm oil straight from Benin, served with candied fennel, a hint of afiti in the stuffing. “Flavours of Benin on the plate, but I don’t force myself to do anything. Some dishes remain very southern”.
In the central region of Togo, a women’s cooperative has specialized in the production of traditional mustard, a craft that is passed down from mother to daughter. Today, their daily life has changed thanks to their collaboration with a company that transforms their mustard into a bouillon cube. Report by Emmanuelle Sodji and Raphaël N’TALÉ.
Innovation and technology for gender equality is the theme of March 8, International Women’s Day. In Kenya, many women use social media to create new opportunities and bridge the gender gap in the world of work. Our correspondents Elodie Cousin and Bastien Renouil met them.
Editor: Célia Caracena