Fast food has always had a great importance in the culinary world of different countries of the world. One of the great classics of this fast food is undoubtedly the burger, which today has its well-defined codes. However, with the desire to discover African cultures and gastronomy, these Paris-based food entrepreneurs, Camille Gozé and Laurent Kalala decided to break these codes by creating “burgers made in Africa” with the launch of Bomaye in 2021.
For a year Camille and Laurent traveled to several African countries (DR Congo, Senegal, Ivory Coast and Morocco). And also to cities where culinary inspiration is dense such as London or Istanbul where they tasted and analyzed local culinary specialties. An adventure they document all their discoveries and share in real time on their Instagram account thenastybelly and also relate the journey to create Bomaye.
During this trip, they saw the culinary richness of Africa but also realized how little these gastronomes were known outside the continent. Indeed, there are thousands of African recipes that today lack visibility at the international level. Armed with all these discoveries and lessons, the duo returned to France with a very specific idea of what they wanted to do.
The concept was born: A restaurant that uses fast food classics to highlight African recipes. The two entrepreneurs collaborated with chef Elis Bond, Top Chef 2022 contestant to finalize their “African burger” recipes. Everything is homemade, from plantain flour bun to sauces.
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The recipes were tested with 300 people before being validated and they respectively trained in cooking to improve their skills. Seven burgers inspired by different African countries are offered, including Le Lion de la Téranga inspired by Senegalese Yassa chicken, Merci Mina inspired by Tfaya couscous in Morocco or Babi La Douce inspired by Ivorian Garba
Today Bomaye is a team of almost 10 people determined to make BOMAYE an invitation: to share, to discover, to experiment with new flavors.