“These are cassava and okra mini-quiches with mango curry sauce. And over here, mafé-marinated chicken skewers.” In her kitchen, set within the Cité Fertile, a trendy “third place” on the outskirts of Paris, Marie-Clarisse lays out a tray of elegant bites destined for a prestigious event due that evening in the French capital.
“I learned French culinary techniques to showcase ingredients from back home,” she says. “It’s a bridge between Congo and France.”
