The Abibiman Project Savoury Salt
Made using fermented African Locust bean, as the main ingredient. Also known as dawadawa, dodongba, iru or néré.
“The Abibiman Project is a food concept focused on celebrating the diverse cultures and cuisines from the African continent and Black diaspora. This is a passion project that stemmed from a desire to see more of a presence and respect for African Cuisine on the global culinary stage. It is puzzling to think that as the birthplace of humanity, society has decided that Africa has nothing to offer culinarily. I see food as a great connector and want to use it as a tool to have discussions about food insecurity as well as touch on racial injustices that the Black community faces. All profits from this project will be donated to Afri-can Food Basket. Please donate and support their Black Food Toronto Initiative that is focused on feeding food-insecure families in the Toronto Black Community. “ - Rachel Adjei , founder Abibiman Project
Made using fermented African Locust bean, as the main ingredient. Also known as dawadawa, dodongba, iru or néré.
“The Abibiman Project is a food concept focused on celebrating the diverse cultures and cuisines from the African continent and Black diaspora. This is a passion project that stemmed from a desire to see more of a presence and respect for African Cuisine on the global culinary stage. It is puzzling to think that as the birthplace of humanity, society has decided that Africa has nothing to offer culinarily. I see food as a great connector and want to use it as a tool to have discussions about food insecurity as well as touch on racial injustices that the Black community faces. All profits from this project will be donated to Afri-can Food Basket. Please donate and support their Black Food Toronto Initiative that is focused on feeding food-insecure families in the Toronto Black Community. “ - Rachel Adjei , founder Abibiman Project
Made using fermented African Locust bean, as the main ingredient. Also known as dawadawa, dodongba, iru or néré.
“The Abibiman Project is a food concept focused on celebrating the diverse cultures and cuisines from the African continent and Black diaspora. This is a passion project that stemmed from a desire to see more of a presence and respect for African Cuisine on the global culinary stage. It is puzzling to think that as the birthplace of humanity, society has decided that Africa has nothing to offer culinarily. I see food as a great connector and want to use it as a tool to have discussions about food insecurity as well as touch on racial injustices that the Black community faces. All profits from this project will be donated to Afri-can Food Basket. Please donate and support their Black Food Toronto Initiative that is focused on feeding food-insecure families in the Toronto Black Community. “ - Rachel Adjei , founder Abibiman Project