Cooking Up Change: Empowering Youth in The Gambia's Kitchens

The rhythmic sound of chopping and the sizzle of pans fill the air as I, Chef Amadou Samba, 52, survey the bustling kitchen in his restaurant in Banjul. After 30 years in kitchens across West Africa and Europe, I thought I'd seen it all. But in January 2021, a young man from Barra named Baboucar Saho walked into my kitchen and changed my perspective on the power of culinary education.

I first heard about the Youth Empowerment Project (YEP) of the International Trade Centre (ITC) in late 2020. In a country where youth unemployment hovers around 40%, their approach intrigued me: using culinary training as a tool for economic empowerment. Sceptical but curious, I agreed to mentor some of their students.

"When Baboucar first arrived, he was like a sponge," I recall, smiling at the memory. "His eyes were everywhere, taking in every detail of the kitchen. But it was when he first picked up a knife, I knew we had something special."

Baboucar's journey to my kitchen was far from typical. In 2017, he had attempted the dangerous "backway" migration to Europe, only to be returned to The Gambia. The International Organization for Migration (IOM) connected him with YEP, setting him on a path that would lead to my kitchen.

"I remember him telling me, 'Chef, I used to think I had to leave The Gambia to find opportunity. Now I realize the opportunity was here all along – I just needed the skills to seize it,'" I share, my voice thick with emotion.

Over the next 18 months, I watched Baboucar transform from an eager novice into a confident, skilled chef. His talent for blending traditional Gambian flavours with modern techniques was remarkable.

"One day, he presented a dish of domoda, our traditional peanut stew, but reimagined as a delicate soup with a peanut foam," I recount, closing my eyes as if tasting it again. "The flavours were familiar, but the presentation was worthy of any fine dining restaurant worldwide."

But it wasn't just Baboucar's culinary skills that impressed me. As he progressed, he began mentoring other students, sharing techniques and encouragement equally.

"In Baboucar, I saw a reflection of my younger self," I admit. "But he possessed a vision for community impact that, I'm ashamed to say, I lacked at his age."

Baboucar's commitment to lifting others as he climbed became clear one sweltering afternoon in August 2022. As we prepared for a large event, one of the younger students struggled with a complex dish.

"Chef," Baboucar approached me, wiping sweat from his brow, "may I work with Fatou on this? I think I can help her master the technique."

For the next hour, amid the chaos of a busy kitchen, Baboucar patiently guided Fatou through the process. By the end, Fatou had completed the dish, and the pride in her eyes mirrored the satisfaction in Baboucar's.

"That's when I fully understood the power of programs like YEP," I explain. "They're not just teaching cooking; they're cultivating leaders."

The impact of YEP's culinary program extends far beyond individual success stories. Since its inception in 2017, the program has trained over 200 young Gambians, with an impressive 80% employment rate among graduates. More than just jobs, these young chefs are reshaping The Gambia's culinary landscape.

"Five years ago, finding skilled local chefs was a challenge," I admit. "Now, I have a waiting list of talented young people eager to work in my kitchen. It's transforming our industry."

As Baboucar completed his training in December 2022, graduating at the top of his class, I reflected on my journey. "In nurturing Baboucar's talent, I rediscovered my passion for mentoring," I share. "It's not just about creating great food anymore; it's about creating opportunities."

Inspired by Baboucar and the YEP program, I've partnered with local restaurants to create an apprenticeship program for aspiring chefs from disadvantaged backgrounds. Baboucar, now a sous chef at a prestigious hotel in Banjul, is a critical collaborator in this initiative.

"Watching Baboucar teach our first group of apprentices, I see the future of Gambian cuisine," I say, my chest swelling with pride. "He's not just passing on recipes; he's passing on hope."

As the sun sets over Banjul, casting a warm glow through the kitchen windows, Baboucar and I stand side by side, putting the finishing touches on a new dish we've created together – a fusion of Gambian and French cuisines that we plan to feature at an upcoming food festival.

"You know, Chef," Baboucar says, carefully plating the dish, "I dreamed of cooking in Paris when I was younger. My dream is to make Banjul a culinary destination that rivals Paris."

Looking at the beautiful plate before us, a testament to tradition, innovation, and the power of opportunity, I can't help but believe that Baboucar's dream is not just possible – it's already becoming a reality.

As I watch him guide another young apprentice through the complexities of the dish, I'm filled with hope for the future of The Gambia's culinary scene. Programs like YEP are doing more than just teaching cooking skills; they're nurturing dreams, building confidence, and creating a new generation of leaders who will shape the future of our country, one dish at a time.

In Baboucar Saho and the many young chefs like him, I see the critical ingredients for a brighter, more flavorful future for The Gambia. And I can't wait to see – and taste – what they create next.

* All names except for Baboucar Saho have been anonymised.