Fatmata Pinta, the ambassador of “Fulani Cuisine”, is the best legendary chef in 2021

Fatmata describes herself as the classic Bedouin Fulani chef

Many newspapers and websites are interested in highlighting models of inspiring and pioneering African women, including a page “Women Power Africa” (Women Power Africa) on Facebook. But Forbes magazine. (Forbes) He chose to conclude 2021 by introducing us to Fatmata Pinta, the chef who was able to be an ambassador for West African ‘Fulani culinary’ culture to the world.

The “Fulans” are a tribe that includes about 20 million people, most of whom are pastoralists scattered in West Africa, and they are considered the largest nomadic group on our planet that loves to migrate and adapt.

Fatimata worked as a TV presenter, then as an IT sales representative, an English teacher, sold sandwiches to Yale students, studied international relations, and continued her culinary studies in Nairobi.

It has succeeded in translating the beauty of West Africa into world-famous flavours, paired with the stories of its people, the rhythm of African melodies, and its sustainable Fulani cuisine. Hands are cutlery, and food depends primarily on plants, and comes from the ground according to seasons and circumstances, and is eaten sitting on common mats without shoes, and it is not allowed to waste even a single grain of rice.

The Fulani Foundation Journey

Binta, who was born to parents from the Fulani people, moved from Conakry, the capital of Guinea to Freetown, the capital of Sierra Leone, in a large family, food was always at the center of their culture, which made her integrate into the cooking process early, until she suffered third-degree burns due to hot oil when she was a child at the age of six; She still bears her scars today, and says that “despite the pain of that injury, it made my love for food even stronger.”

Pinta remembers growing up in a place where culture and tradition are so important and profound, and as much as food is a luxury, it must also be sustainable. “People return to their homes with all the rainbow-colored ingredients, carrying them in one basket, without ever using plastic.”

Between the ages of eight and ten, Binta lived with her grandmother, who owned a restaurant in which she taught her the profession, and instilled in her the Fulani cooking laws, foremost of which is reducing waste; “If you drop a grain of rice on the ground, the rice will cry,” she said.

Fulani Culinary Ambassador

When the civil war broke out in Sierra Leone (1991-2002), 11-year-old Binta joined her mother, as life was not easy in a war zone, and food became communal.

One neighbor brings a handful of rice, another brings corn, and a third brings onions. From these simple ingredients, Benta has learned to make communal meals, which she describes as “the best experience ever.”

She taught her that “food must not be complex to taste good, and that it is able to create a bridge between people and societies.”

At the age of 12, and under the weight of the war, Binta was forced to return to a very small village in Guinea, accompanied by her mother and her family of 300 to 400 people, which increased the young girl’s enthusiasm to do everything from scratch, starting with going to the forest and collecting firewood to cook, then Walk about a mile to get water, because there were so many people to feed.

However, “everything was natural and organic, coming from the backyard garden,” says Pinta. “If we wanted sweet potatoes, we would go and pick them for a fresh meal.” Hence, she had an early ambition to be an ambassador for her tribe’s culture, using cooking to influence the lives of others.

Fonio, the sustainable Fulani food

Fonio is a highly productive, nutritious grain, grown in West Africa. It is one of the fastest growing grains in the world, ripening in 6 to 8 weeks, making it a sustainable food for many mouths.

Pinta is good at making fonio in a number of ways. Her first job is milking the cattle every morning and using the milk to make butter to make creamy fonio porridge, the staple for lunch and dinner.

After entering university to study international relations, she began reviving and spreading her family’s culinary traditions; Prepare meals at home, and serve them to colleagues. Then she headed to Spain, and worked as a cook to make ends meet; But she did not allow strict functional restrictions to rob her Bedouin spirit, and make African and Fulani culture gradually fade away from her.

Dedicating herself to understanding more about the vast and diverse culture of her Fulani people, so that she can pass it on to the whole world, Fatimata said, “I know how beautiful these people are, they are a hospitable people, who deserve to tell their stories.” For 4 years she would move between communities, cooking people with ancient grains, indigenous spices and regional ingredients of West Africa, and eating it on a mat inspired by the Fulani traditions of Ghana, Guinea, Mali and Nigeria.

Best classic Bedouin chef

In addition to publicity and global acclaim, Fatimata Pinta was honored for her Rising Star award, at an awards ceremony. Best Chef She commented on her victory saying, “The award is a motivation for me to work harder, as an African chef I want to be an ambassador of my country of origin to the countries of the world, we have a very sustainable way of living, because we are moderate, frugal and always in motion, and this is reflected in our cooking Also, it can also have a good effect on our planet.”

And Fulani Kitchen continues to spread from Africa to North America, Europe, and into the Caribbean, taking ardent foodies on a multi-sensory journey through the past, where food comes from the backyard, led by Benta who believes that ” Food is the universal link, language that breaks down barriers.

Binta travels the world and works with many African chefs. Describing herself as a classic Fulani nomadic chef, Binta says, “It is very important to me that when anyone who is sitting on my mat leaves, I become an ambassador for the Fulani people.”

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