On Douala-Y’de Train of Flavours Trip: Tourism ministry edifies journalists on marketing riches of Cameroonian cuisine.

This was during a one-day culinary train trip from Douala to Yaounde, organised by the tourism ministry. 

This was in partnership with the Cameroon Rail Corporation, CAMRAIL. It is ahead of next month’s Festival for Culinary Arts, CRESPAC.

Dubbed “Douala-Yaounde Train of Flavors Trip”, the 36 local and foreign media men and women on board a CAMRAIL train from the economic capital to the country’s political capital city, were schooled on the very important role they have to play in effectively marketing Cameroonian dishes through the coverage of the gastronomy sector.

The trip also had on board the Minister of State, Minister of Tourism and Leisure, Bello Bouba Maigari and the Italian Ambassador to Cameroon, Filippo Scammacca Del Murgo. 

Journalists were schooled on the specificities of some 14 Cameroonian dishes recently selected for international status labeling by the World Intellectual Properties Organisation. 

Amongst them, Achu from the Grassfield and Eru and l’Okok from the Sawa and Fang-Beti areas respectively.

According to tourism officials, a perfect mastery of the various dishes will lay a solid foundation for the media to use its powers in boosting the rich though not too popular gastronomy strength.

The media practitioners were told to not only be innovative in reporting but most importantly widen their coverage of the sector. 

These, the officials said, will go beyond the traditional expectation of boosting the gastronomy sector and open a floodgate to a plausible contribution from tourism to national development. 

Citing the case of Italy, the media men were challenged to take on the task as an opportunity to give Cameroon a more refreshing cultural identity through effective branding. 

Journalists served during Train of Flavours from Douala to Yaounde

Enriching, pacesetting train of flavours

The one-day culinary tourism and training was organised as part of a build-up to the 2023 edition of the Culinary Festival of Arts, CRESPAC programmed to take place at the National Museum in Yaounde, from November 20-26, 2023. 

The trip was punctuated by four stops between Douala and Yaounde, each characterised by lectures on the specificities of the delicacies from the areas concerned, notably in Messondo and Eseka, both in the Centre Region. 

Speakers included celebrated gastronomy journalist, Cameroonian-born Regis Kamdem of Pan African news organ, Jeune Afrique as well as marketing and strategic planning officials from the Ministry of Tourism and Leisure.

Aside the lectures and brainstorming, journalists and officials were served several meals, including koki, puff puff, beans, metumbi and local drinks.

Also on board the trip were the traditional ruler of Bamendjida, in the West Region and a representative of the Fon of Bafut, whose Achu dish is on focus.

The marketing representative of CAMRAIL, who guided the delegation, Noukeu Marie-Laure, said the collaboration between the tourism ministry and CRESPAC, will also help further boost the railway transport company as a continuously growing efficient traveling platform. 

Journalists laud initiative, pledge selfless engagement

Speaking in separate reactions during and after the Douala-Yaounde trip, all 36 journalists lauded the initiative by the Ministry of Tourism and Leisure and its partners.

They also pledged to make proper use of the fresh skills and the window of opportunities offered by the scheme as they look forward to making Cameroonian dishes lead meals internationally.

“This is a great initiative from the Ministry of Tourism and Leisure and its various partners. This is undoubtedly going to help us improve more on what we as journalists have been doing in promoting this sector,” Theodore Mih Zeh, Publisher of The Voice newspaper said.

According to Sabiti Eddy of Rwanda television, “Cameroon is a very rich country so far as the gastronomy sector is concerned, with a series of top-quality meals”.

He added that: “This is an opportunity to really get journalists on board to be able to better sell this sector to the international community”. 

Michelle Fongang, from the national bilingual daily newspaper, Cameroon Tribune, praised CRESPAC, the Ministry of Tourism and Leisure and its partners for such an initiative.

She said the action showcases government collaboration with the private sector in boosting the gastronomy sector.

Journalists, Tourism Ministry officials and partners on board the Train of Flavours wagon

Promising landmark 2023 CRESPAC Festival

CRESPAC 2023, will bring together chefs from across the national territory and beyond. It will be a platform to share ideas on and market the 14 Cameroonian dishes selected for international labeling by the World Intellectual Property Organisation and other dishes from foreign countries like Italy.

The trip, organised by the Ministry of Tourism and CAMRAIL, is one of several activities organised ahead of the 2023 CRESPAC festival. 

In January this year, an Ambassador’s Dinner was organised in Yaounde as part of activities in the lead-up to the event. 

In June, a two-day Chefs’ Dinner, was also organised at the National Museum in Yaounde, to continue laying a solid foundation for the November event.

Speaking during a cocktail with pressmen in Douala on Tuesday October 10, ahead of the trip from Douala to Yaounde, Minister Bello Bouba Maigari described the joint CRESPAC and media edification initiative as one that will play a key role in changing the narrative in the Cameroonian gastronomy.

The Ambassador of Italy to Cameroon, Filippo Scammacca Del Murgo, made similar remarks. He described Cameroon's strength in the gastronomy domain as a remarkable one. 

The Ambassador said the CRESPAC initiative and the Tourism Ministry’s bold step to bring everyone on board, including journalists, Chefs and other Ambassadors, will give it a beautiful and all-globing touch and drive. 

It should be said that CRESPAC is championed by globally known Cameroonian Chef, Marie Thérèse Atedzoe.