Democratic Republic of the Congo, Christian Yumbi, Small salad with grilled insect
A mix between nutrition, tradition and modernity.
After obtaining a Business Manager Diploma as restaurant owner and caterer with a Ritz Escoffier Master, Chef Christian Yumbi opened his own restaurant in 2004, RE-SOURCE or “back to basics”, in Brussels with his wife. He was recognized in 2006 by the Gault & Millau guide and the restaurant received a mention in the Michelin guide.
In 2012 he opened a second RE-SOURCE restaurant in Kinshasa, in the town of Gombe.
He won the title of best African cook in the first edition of the 2014 “Star Chef” competition and in 2015, the Mwana Mboka, the Diaspora award.
In 2017, RE-SOURCE moved to the CTC building and became Arôme Restaurant.
DEM. REPUBLIC OF THE CONGO GASTRONOMY MUSTS
Cricket
Avocado
Palm larva
Cherry tomatoes
Corn
Small salad with grilled insect
INGREDIENTS
- 1 cricket
- 1/3 avocado
- 2 palm larva
- 1/3 cherry tomato
- 8 corn
- 25 termite mound
STEP BY STEP
- Make a small salad, mixing the avocado, corn, salad leaf.
- In a pan, brown the insects still alive at the right temperature until they become crisp.
- Add salt and pepper with zests of cucumber.