What do you love most about Rwanda?

Djafari: I love being Rwandan, working with my fellow Rwandans and contributing to my country’s development.

Tell us about some of the local ingredients you use in your cooking?

Djafari: The local ingredients I like to work with are plantain, dodo (amaranth), baby aubergine, sweet potato, epinari (spinach), taro root and cassava. With the plantain I make a puree to accompany some dishes, and we make fondant from the cassava. We try to be creative with local dishes and see how we can incorporate the local cuisine into gourmet dishes.

CHEF’S TABLE