Award-winning Gambian chef Saikou Bojang has been recognised as a Culinary Icon of Africa by the Association of Professional Chefs Nigeria, adding another prestigious accolade to his growing list of continental honours.

The recognition was bestowed on Chef Bojang during a major culinary gathering in Nigeria, where chefs and food industry professionals from across Africa convened to celebrate excellence in gastronomy and promote African cuisine.

Reacting to the award, Chef Bojang described the honour as a significant milestone in his culinary journey and a reflection of years of dedication to promoting African cuisine and culinary excellence.

“I am humbled and deeply honoured to be recognised as a Culinary Icon of Africa,” he said, adding that the award celebrates not only his achievements but also the richness and potential of Africa’s culinary heritage.

The celebrated Gambian chef expressed gratitude to the Association of Professional Chefs Nigeria for the recognition and thanked supporters, colleagues, customers and friends who have contributed to his success over the years.

Chef Bojang dedicated the award to his staff, business partners and the many people who have supported his vision of elevating African cuisine on the global stage.

“This recognition belongs to everyone who has believed in our journey. Your trust and encouragement have played a vital role in this achievement,” he said.

Widely regarded as one of The Gambia’s most accomplished culinary ambassadors, Chef Bojang has built an international reputation through his work promoting indigenous African dishes and mentoring young chefs.

He has previously served as President of the Gambia Chefs Association and currently holds leadership roles within regional and continental culinary organisations.

The Kafuta-born chef has earned numerous international awards throughout his career, including recognition for creating one of Africa’s best Jollof rice recipes and being named among the continent’s most influential chefs.

In accepting the latest honour, Chef Bojang reaffirmed his commitment to preserving African culinary traditions, inspiring the next generation of chefs and showcasing the continent’s diverse food culture to the world.

He said the award serves as motivation to continue promoting African gastronomy and demonstrating that local cuisines can compete on the global stage while remaining true to their roots.

By Adama Makasuba