Building Culture, Community and Food: Introducing Fulani Kitchen

Fatmata Binta of Fulani Kitchen

Fatmata Binta was born and raised in Freetown Sierra Leone to first generation Sierra Leonean Fulanis of Guinean descent. She describes herself as the Fulani Chef, a classic nomad. She has traveled to several continents and has worked with many African chefs.
She’s also been featured on several TV shows and media outlets across the African continents. She is now based in Accra, Ghana where she is building a rich culinary experience through her Fulani traditional dining pop ups. Her vision is to promote Fulani culture through food, bring people closer and to promote african cuisine to the world.



WCA: Tell us a bit about  Fulani Kitchen and what inspired you to launch your brand?

FC: The motivation behind Fulani Kitchen is to promote the cuisine I grew up eating  and Fulani culture. I fear Fulani culture is slowing disappearing and believe food is not only the best way to preserve our culture but also share it with the world. Nothing brings people together like food. Ultimately my vision is to promote Fulani cuisine on a global scale by taking Fulani Kitchen on the road like my nomadic ancestors.

WCA: Who is the ideal Fulani coinnoseur ?

FC: An elder in the Fulani  community, such as my grandmother. They not only know the best ingredients and where to get those ingredients but the stories behind each dish. They don’t use modern tools but never miss the exact quantity required. They are not only great chefs but also teachers, doctors, counselors, and leaders.

WCA: What is your favorite fulani meal and why?

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FC: My favourite Fulani meal is Lachirie eh corssan, prepared with steamed corn, sugar and fermented cow milk. Growing up there was always this excitement of attending celebratory ceremonies ( naming ceremony,weddings) where you get to reunite with cousins and we always shared that particular meal together in one bowl. It was served last and we used to hang around our aunts and moms as they serve the men asking them to please save a good portions for us cause if not we may end up not getting a portion of it.

WCA: A huge element of WCA is community and we see that with your events you host, tell us what community and sisterhood means to you?

FC: Sisterhood and community means a lot to me, based on my cultural norm (Fulani) I believe sisterhood is having a women(young and old) who support, guide, love and tell you the truth in all situations. A community is a group of sisterhoods, families and brotherhoods that work and support each other to achieve have a common vision. Without strong communities society dies.  

WCA: As someone who is constantly creating new things and building a powerful brand, how do you overcome creative block and how to you handle fear when you want to step into new territory ?

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FC: I have been lucky not to experience creative block and I’m naturally a fearless person. I try to remain authentic as possible and mostly I share experiences I have lived from my childhood to date. My key challenge is feeling overwhelmed and anxious about bringing to life my numerous ideas on food.

WCA: Any advice for women entrepreneurs starting out in this industry?

FC: Yes! Believe in yourself and trust your journey even the baby steps, work smart and surround yourself with the right people above all start small and don’t be afraid to fail.

www.Fulanikitchen.com