Cooking is in Djamil’s blood. His culinary journey began with his great-grandfather, a cook in Togo, and was passed down through generations—first to his grandmother, then to his mother, and finally to him. Against the norms of his time, Djamil’s mother taught him the art of cooking. Though he initially came to the U.S. to pursue accounting, after 13 years in corporate America, he left it behind to follow his true calling in culinary arts. After studying at Metropolitan Community College, he founded House of Bah and its nonprofit arm to celebrate African cuisine and bring the continent’s rich culinary heritage to the world.
Chef Djamil, it’s great to have you here! To start, can you tell us more about House of Bah and your foundation? Where are you located, and what is your vision for the future?
Thank you! I’m thrilled to share our story. My name is Chef Djamil, and I wear a few hats. I run a catering service, House of Bah, and a nonprofit arm, House of Bah Foundation. Both have a common goal—to redefine the narrative of African cuisine here in the diaspora. After noticing the lack of representation for African food, I felt we needed something that not only provided access to this cuisine but also connected people with their cultural roots. The foundation gives African communities a chance to enjoy food tied to our identities in spaces that often don’t offer it. We work hard to represent African culture and train future African chefs, all while educating communities here about African cuisine. It’s about giving people a fresh, authentic feel of African food, people, and culture.
Prepared by House of Bah
That’s such an inspiring mission! Do you feel like you’re seeing this vision come to life?
Absolutely, we’re making progress! It’s been a journey—House of Bah started in 2016, and by 2020 we were fully set up, though COVID threw us some challenges. We host cooking classes for chefs and also offer special programs to teach African cuisine to kids born here, so they stay connected to their heritage. The impact is clear. I’m now known in Omaha as the go-to person for cultural and fusion foods. For instance, if you want a blend of African and Korean flavors, we’ll make it happen! When people taste our dishes, it’s more than just food; it’s a cultural message. Next year will be pivotal for us as we plan to build our first physical space, but in the longer term, we’re working toward an exchange program to take chefs from here to Africa and vice versa. We want to create a network of chefs who can bridge cultures through food.
Chef Djamil, CEO of House of Bah & House of Bah Foundation
You mentioned your foundation earlier—could you tell us more about what it does?
The nonprofit is our social mission in action. We have three primary goals. First, we train the next generation of African chefs because I believe that this can’t just be about me. I want to see more African chefs who understand the cultural value of their food. For instance, if you go to a hotel in Omaha, it’s almost impossible to find traditional dishes like waakye, but we’re changing that! The foundation also teaches African children born here about their cultural foods, educates the broader community, and encourages chefs from other cultures to learn about African cuisine. When these efforts come together, we’ll have a community that values and enjoys African food, creating new opportunities and changing perceptions about Africa.
That’s incredible! Along the way, what challenges have you encountered, and how have you overcome them?
Oh, the challenges have been countless! I remember working in a hotel and being told we couldn’t serve African dishes even though I was right there, qualified to make them. That was the push I needed to start my own thing. Being an entrepreneur, especially with a nonprofit, meant doing everything alone for a long time—website, marketing, curriculum design—you name it. My background in accounting helped, but it’s still exhausting. If I could go back, I’d ask for help earlier, especially since there are local associations that support nonprofits. My advice? Expect hard work and some sleepless nights, but if you’re mission-driven, you’ll push through. It’s been three years, and now we’re finally seeing support from funders who believe in our work.
Chef Djamil with students of House of Bah Foundation
What advice would you give someone interested in using food to tell Africa’s story?
First, make sure you’re doing something unique. There are plenty of cooking organizations, but no one here in Omaha was teaching African cuisine. I didn’t just rely on my cooking skills—I went to culinary school and worked in different places to understand the industry. My advice is to educate yourself first and, if possible, take courses that relate to your field. Also, surround yourself with people who aren’t afraid to challenge you. Having someone who questions your ideas pushes you to really refine and stand by your vision.
Building relationships seems important to you. How has your community impacted your journey?
Community support has been everything. For example, in Omaha, there’s an annual event where restaurants showcase their best dishes, and African cuisine was noticeably absent. After two years of volunteering, I made my case and was finally able to bring African food to the event. That’s the power of relationships! My advice is to engage with your community actively; don’t wait for them to come to you.
How do you think the Maoney platform could help people like you find communities and make it easier to participate in events?
Maoney is unique in how it’s built for connecting communities. It provides a space to find networks and events that celebrate our heritage, which is essential for people like me looking to share and expand their work.
For someone new to Maoney, how would you suggest they make the most of the platform?
Bring your friends along! Community is stronger when you’re surrounded by people you know and connect with. The more people who join, the richer the experience. Don’t just join alone—create a community within the platform, and you’ll be able to engage, share, and grow together.
Thank you, Chef Djamil! This has been so enlightening. Your work is truly making an impact, and it’s exciting to see where it will go next.