Describing herself as a nomadic chef, Fatmata Binta was born and raised in Freetown, Sierra Leone to a family of Guinean descent. She has been investigating the kitchen of the Fula people, one of the greatest nomadic groups of the African continent. While serving her own culinary creations paired with grains, spices, and ingredients from West Africa, she discusses Fulani history and culture. As a child, Chef Binta was fascinated by the chains of solidarity formed by her community during moments of limited food resources. The joy of her people coming together inspired Chef Binta to learn to make new dishes with local ingredients like Fonio grains. Looking to the future, she has gained enough experience and resources that she has been able to start a foundation, Empowering Fulani Women.