Chef Fatmata Binta, born and raised in Freetown, Sierra Leone, hails from a Fulani family of Guinean descent. Deeply embedded in the rich culture, traditions, and cuisine of the Fulani, the largest nomadic group across West and Central Africa, her culinary journey is a tribute to her heritage, one that has elevated her to international acclaim.
Chef Binta’s culinary vision invites guests to embark on a sensory journey through the eyes of indigenous women, celebrating Africa’s often overlooked ingredients. Her extensive travels and collaborations with esteemed chefs around the world have broadened her repertoire, blending traditional African flavors with innovative culinary techniques. She is aTED Fellow, where she has shared her passion for West African cuisine.
Among her many accolades, Chef Binta was awarded the prestigious Basque Culinary World Prize 2022 for her transformative work in promoting indigenous African cuisine and food systems. She also received theBest Chef Rising Star Award in 2021. In addition, she is a proud Rockefeller Foundation Fellow, recognized for her leadership in sustainable food systems and empowering communities through culinary innovation. As a United Nations Ambassador for Responsible Tourism, she uses her platform to advocate for sustainable food practices. In 2020, she founded theFulani Kitchen Foundation, an initiative focused on promoting food security and empowering women. With the support of the Basque Culinary World Prize, Chef Binta has equipped her foundation with machinery that aids women in Northern Ghana in harvesting fonio, a resilient ancient grain, boosting both local production and global outreach.
At the heart of Chef Binta’s mission is her nomadic restaurant, “Dine on a Mat.” This unique dining concept invites guests to step outside the norms of traditional dining and immerse themselves in the diverse flavors of indigenous African cuisine. The experience features a five-course menu inspired by indigenous ingredients, complemented by traditional drinks, a tea ceremony, and storytelling that offers deep insights into African gastronomy and food systems.
“Dine on a Mat” is far more than a culinary experience, it is a cultural exchange. Guests sit on mats, sharing communal dishes, fostering connection and community. This approach breaks down the formalities of fine dining, allowing the focus to remain on the food’s rich flavors and the collective experience.
Chef Binta’s unwavering commitment to indigenous food systems and sustainability is reflected in her work across rural Africa, where she has gained invaluable knowledge from indigenous women in their kitchens. She champions fonio, advocating for its role in addressing food security. In Ghana, she works closely with fonio producers, striving to empower them while ensuring sustainable production practices. Her global initiatives, such as the chef’s challenge with the FAO, aim to integrate millets like fonio into kitchens worldwide.
In April 2024, theFAO and Chef Binta launched a new project dedicated to supporting women fonio producers in Ghana, offering specialized training to enhance their skills, productivity, and income. Earlier in January 2024, she partnered with theWorld Bank for theTasteOfChange Instagram series, where she showcased her unique Fonio Jollof recipe.
Looking to the future, Chef Binta is developing a Culinary Heritage Village in Ghana. This ambitious project seeks to expand the “Dine on a Mat” experience into a broader community initiative, preserving and promoting traditional culinary practices. The village will serve as an educational hub where visitors can learn about the history, ingredients, and techniques of indigenous African cuisine and appreciate the cultural significance of these foods.
Chef Binta’s work is a powerful testament to the ability of food to unite people, celebrate cultural diversity, and promote sustainability. Through “Dine on a Mat,” she not only shares the rich culinary traditions of the Fulani but also empowers women and deepens global appreciation for indigenous food systems.