Check out French-Congolese Afro-Vegan chef Glory Kabé’s Instagram when you have the time. The profusion of colours that greet you will remind you of spring - on a plate. She has designed vegan menus for many celebrities, including a residency with Robert Pattison and FKA Twigs. Kabe is one of the chefs at Dubai Expo 2020’s African dining hall, Alkebulan, hosting cooking sessions on vegan food. She talked to us about her vegan food, being a 'lifetstyle chef', and more.
On beng a lifestyle chef in London
London has a huge influence on my lifestyle first of all. The city is so eclectic mixed with a really great energy which has a huge part in my creativity process. Being a vegan lifestyle chef is great as I get to do what I love! From creating recipes, sharing tips, menu design or staff training all whilst travelling. I feel very lucky. My initiative Sip & Cook’In is the very first Afro-Vegan online cooking class where we deliver the product directly to your door and you get to enjoy a cooking class whilst listening to a dope playlist.
The road to becoming a chef
As a former flight attendant, travel has always been a huge part of my life. Apart from my passion for food, my dreams of becoming a chef whilst travelling enabled me to offer my services abroad which eventually led to catering opportunities.This is ultimately how I became a travelling chef.
Once I finished my duties as a flight attendant, I decided to move to Brazil. It was there I decided that I would love to be a chef after I discovered Afro Brazilian food. Following a few months in Brazil, I came back to Europe for a month or so and I travelled to Atlanta where I fell in love with Afro veganism, from there I moved to London and started my journey as a chef.
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The residency with Robert Pattison and FKA Twigs
I guess they heard about me as an up and coming vegan chef on the scene in London. It was a private gig, cheffing for them, their friends and family. I was in charge of the vegan meal and options. It was a lot of fun and a great memory.
The inspiration behind her colourful dishes
So I always say that I serve food that resembles me - a mix of traditional and modern Afro descendant recipes with a dash of consciousness and sexiness. It’s mainly inspired by the many diaspora heritage sites around the world and a dedication to the almighty African cuisine.
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Honestly it is not difficult to get the right ingredients for my vegan dishes, the tricky part is to inform yourself, ingredients are everywhere and in quite an abundance at the moment. Learning how powerful the ingredients are is the most tricky part. Knowledge is key once embarking on a plant-based journey.
A day in the life
A day in the life of Glory requires a lot of eating, sometimes not all but mostly. It honestly depends, some days I’m in the kitchen testing or training, other days I am travelling and working on menu development and recipes.
The food ideology she lives by
I like to eat a good creamy tasty dish, sometimes I just crave comfort food like pasta in a vegan sauce. Let's say I am what I eat and I eat good. My go-to food for the moment are coconut pancakes - so yummy! Here's the recipe:
Coconut Pancakes
200g 1/2coconut flour + 1/2 gf flour
40g Sugar - optional
250g Vegetable milk (here, it is coconut milk)
80g Vegetable oil
8h Baking powder
Pinch of salt
1. Mix the flour, sugar and baking soda together.
2. Mix milk, oil and salt together.
3. Add the two mix together making sure they combine well.
4. Let it rest for a few minutes.
5. Then cook until golden brown on both sides in a pan on medium high with q teaspoon of coconut oil.
6. Cut out some fresh fruit and serve warm with your Glory to your tummy syrup and granola. Enjoy.
