In a professional kitchen tucked inside the Cité Fertile, a vibrant cultural hub on the outskirts of Paris, Marie-Clarisse Bonzia carefully arranges trays of colourful canapés destined for a prestigious corporate event later that evening.
Among them are cassava and okra mini-quiches served with mango curry sauce, alongside mafé-marinated chicken skewers, or sweet potato bites with cream cheese and Likouala pepper.
