By Alieu Jallow
In a contemporary landscape dominated by the quick allure of fast food, Chef Bojang emerges as a unique beacon of culinary excellence, seamlessly intertwining the art of traditional cooking with a fervent dedication to healthy eating. Driven by a profound appreciation for his heritage and a commitment to wellness, he has embarked on an inspiring mission to bring the rich tapestry of his ethnic cuisine to life in clay pots. This age-old method of cooking not only enhances the vibrant flavours of his cultural dishes but also showcases the myriad health benefits it offers. Through his work, Chef Bojang passionately champions the exquisite tastes of his roots, inviting diners to experience the delightful intersection of culture and nutrition.
Chef Bojang, one of Gambia’s leading chefs, hails from Kafuta, a vibrant culinary community in the Kombo East district. He has always believed in the ancestral traditions of food storage. Growing up, he watched his mother prepare local dishes in earthenware pots, infusing each meal with flavours that tell a story. Chef Bojang emphasises his deep connection to his home, which motivates him to return.
“Chef Bojang believes in home. I came home because I believe home is where I belong and when I look at what home is, I need to check back my ancestral history” he said.
He underscores that the choice to use clay pots is based on a profound understanding of their health advantages compared to modern European food storage options.
“The Europeans would have aluminium or metal but the benefits of having to use stone or stone-made or clay-made products to actually use them as your food cabins are more, for me, healthier and traditional and depicting what we called ethnic heritage cuisine. That’s where I love to be seen at showcasing what belongs to us and taking it back to our great grandmothers and fathers [and] the way they lived. I think we missed it, and we need to bring it back and that’s why I’m going this way,” he empathised.
Chef Bojang aims to educate patrons about the importance of cultural heritage. He believes that sharing ethnic cuisine in its authentic form fosters appreciation and respect for diversity. Although he is aware of the misconceptions surrounding international cuisines, he believes in the marriage of healthy eating and cultural preservation. This approach serves as an inspiration for other chefs to reconsider their culinary practices.
