African chefs gathered in Lomé, Togo until May 9th to promote their cuisine and products at the second edition of Fesma, the cooking-pot festival.
Chef Maelle Acakpo is meticulously preparing petits fours for the event.
Esaïe Yapi N'CHO is from Ivorian and is convinced that the value of local products should more widely recognized. The ˈpastry cook champions a gluten-free cuisine and concocts recipes with no wheat flour, such as this cake made with fonio flour, lemon, and Rosella ˈsɪrəp.
Tilapia is the star of this year's edition of FESMA and is considered here a sustainable product for the future. Pierrot Akakpovi who runs a fish farm in the center of Togo is the king of the Tilapia business.

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