Renowned Gambian chef and international culinary ambassador Saikou Bojang met with President Adama Barrow at the State House in Banjul today, presenting a bold plan to transform The Gambia’s culinary landscape into a driver of national development and global recognition.
During the courtesy visit, Chef Bojang outlined a series of innovative initiatives, including the creation of The Gambia’s first food innovation lab. This pioneering hub will focus on developing locally inspired recipes for international audiences, fostering culinary research, creativity, and collaboration. The lab aims to elevate Gambian cuisine while catalyzing economic growth by promoting food tourism.
Chef Bojang also detailed the expansion of his practical culinary training programs, designed to equip Gambian youth with professional skills, create jobs, and strengthen the hospitality and tourism sectors. These initiatives align with his mission to empower the next generation and showcase The Gambia’s rich culinary heritage.
Chef Bojang with his team at the State House
President Barrow commended Chef Bojang’s international acclaim and dedication to promoting The Gambia abroad. He praised the chef’s efforts to nurture local talent. He urged closer collaboration with the Ministry of Tourism, Arts and Culture to bolster food tourism as a key pillar of national development.
A highlight of the meeting was Chef Bojang’s announcement of the Best of Gastronomie Gambia Chapter’s International Food Heritage Festival, set for early 2026. The event is expected to attract global chefs, food experts, and tourists, spotlighting Gambian cuisine on an international stage. Additionally, Chef Bojang will lead a team of Gambian chefs to compete in major global culinary events, further elevating the nation’s gastronomic profile.
Following the meeting, Chef Bojang expressed gratitude for President Barrow’s support, reaffirming his commitment to advancing The Gambia through food. “Our vision is clear,” he said. “We want Gambian cuisine to be globally recognized, our youth to have meaningful opportunities in the culinary arts, and our culture to drive national pride and progress.”
The visit marks a pivotal moment in Chef Bojang’s mission to position The Gambia as a rising force in global gastronomy. By blending innovation, education, and cultural pride, his initiatives promise to reshape the nation’s culinary identity and inspire future generations.
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