The flagship

Dine on a Mat

More than a meal, Dine on a Mat is a storytelling experience deeply rooted in Chef Binta’s Fulani heritage. Guests are invited to sit on traditional mats, eat with their hands, and share thoughtfully prepared dishes built on climate-proof ingredients, inspired by the nomadic Fulani way of life.

Beyond the mat, Dine on a Mat directly supports the Fulani Kitchen Foundation, which empowers rural women and girls through farming, food education, and enterprise.

Press & stories
Dine on a Mat

Key experiences

A body of work, not an archive — a few of the tables it has set. Each dish tells a story of migration, identity, and resilience, inviting guests on a sensory journey that encourages slowing down and reconnecting with one another through food.

  1. 2025Bukhara, UzbekistanThe Bukhara Biennial, in the chef programme at Café Oshqozon, built around sorghum
  2. 2023Johannesburg, South AfricaSouth x West, cooked with Chef Wandile Mabaso at Les Créatifs
  3. 2021Grand CaymanA five-course Dine on a Mat at Palm Heights
  4. 2018Accra, GhanaThe founding edition
Behind the mat

In the kitchen

Behind every dish: ancestral cooking methods and low-impact ingredients like fonio, millet, moringa, baobab, and dawadawa.

Chef Binta and her team, in blue aprons, prepping dishes at a kitchen pass. Two women in blue aprons embracing in the kitchen, both smiling. Chef Binta stirring a pot on the stove while another cook assists beside her.
In motion

Another evening, another mat

Hosted across three continents, Dine on a Mat has become a global celebration of Fulani traditions and values — simplicity, community, and connection through food.

Chef Binta serving guests seated on patterned mats in a warmly lit roomPlay · 1:52
Photo essay
Looking straight down at a pale plate: a dessert with a bright green swoosh, dark berries and a shard of tuile.
I · On the plate A green swoosh, dark berries, a shard of tuile.
Looking straight down on a full Dine on a Mat dinner: guests seated in loose rows on mats, dishes laid between them, warm evening light.
II · The whole table Every guest on the same mat, the same ground.
Looking down at a dark clay plate: a seared scallop-like piece beside a smear of yellow purée.
III · Seared A sear, a smear of purée, the clay plate underneath.
Looking straight down at a place setting: a woven charger plate, a folded napkin, cutlery and a printed menu card.
IV · Before the first course The table, set before anyone sits down.
Looking down at a mound of yellow grain topped with a skewer and diced vegetables, on a white plate.
V · Grain and skewer Fonio, dressed for the table.
Looking up into an ornately domed room: star-shaped light falls through the ceiling onto guests seated on patterned rugs at low tables.
VI · A different continent The same mat, laid down somewhere else entirely.
Looking down at a plated dish: sliced meat, a leaf-wrapped parcel tied with string, and a mound of grain, on a pale marble table.
VII · Wrapped and plated A parcel tied shut, opened at the table.
A lamb chop plated with a colorful garnish of fruit, herbs and spice, against a pale marble table.
VIII · One more course A chop, a garnish built like a small landscape.
A white tented dining structure at dusk, string lights lit, mountains in the distance.
Reservations

Take a seat on the mat

Dine on a Mat seats a small number of guests at a time.

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Heritage Village

Rooted in the essence of Fulani heritage, this living residency honors our identity through cuisine, storytelling, and craftsmanship.

A cultural awakening: a vow to protect our culinary legacy, and a celebration of Indigenous women as keepers of tradition and fire.

Heritage Village