United States Food Blogger Explores Links between American and Benin’s Cuisines
She also shared lessons learned from her career journey and other entrepreneurial insights with Beninese culinary students, small business owners, and U.S. exchange program alumni.
COTONOU, Benin, February 15, 2022/ — Embassy Cotonou was pleased to host American chef and entrepreneur Vallery Lomas from January 31 to February 4, 2022. During her visit, Ms. Lomas explored Beninese and American culinary links, and especially African influences on dishes from Ms. Lomas’s home state of Louisiana. She also shared lessons learned from her career journey and other entrepreneurial insights with Beninese culinary students, small business owners, and U.S. exchange program alumni.
In partnership with Oluwafèmi Kochoni (alumnus of the Young African Leadership Initiative Mandela Washington Fellowship) the U.S. Embassy hosted a national cooking contest for young Beninese chefs who were challenged to create dishes exploring the links between U.S. and Beninese cuisine, where Ms. Lomas served as a guest juror. The winning dish was pancake and fruit brochettes with a clove-flavored Bissap syrup, prepared by Ms. Lynne Yedjenou from Abomey-Calavi. Ms. Lomas also joined Valérie Vinakpon, founder and owner of the restaurant Saveurs du Bénin, to cook several dishes together. Dishes Ms. Lomas prepared while in Benin included jambalaya flavored with local celery leaves and shrimp étouffée made with gambas from the local market.*Source U.S. Embassy in Benin