There's an emphasis on cooking with ingredients from local farmers and vendors. Diners benefit – and so does the economy. Ahouansou is part of a movement of chefs and restaurateurs in Benin who are elevating and celebrating the country's traditional cuisine. But there's another theme: the renaissance of African food on the continent. He adds fluffy white coconut flakes to the piron, shapes it like a maki roll and fills it with warm fried pineapple.Īhouansou was featured in the Netflix documentary series High On The Hog: How African American Cuisine Transformed America, which explores the African roots of African American food. Now a chef, Ahouansou serves the dish at his restaurant Chill N Grill in Cotonou, Benin's largest city – only he's reinvented it as a Japanese-style dessert. When Sedjro Ahouansou was a kid growing up in the West African country of Benin, he loved eating a traditional dish called piron, a starchy accompaniment made of cassava flour that's served with meat and savory foods. Ahouansou is one of the chefs in the West African country who's reimagining traditional dishes. Pictured: Sedjro Ahouansou, center, head chef of Chill N Grill, raises a glass with local food blogger Karelle Vignon-Vullierme, left, and High On The Hog cohost Stephen Satterfield. Benin's food scene is featured in the hit Netflix series High on the Hog.
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