In the bustling kitchens of Shreveport, Louisiana, Chef Niematulai “Niema” DiGrazia is crafting a legacy that reaches far beyond the American South, carrying the soul of Sierra Leone to global audiences.
From her triumphant victory on Food Network’s Beat Bobby Flay to her celebrated pop-up dining experiences, DiGrazia has emerged as a culinary ambassador, weaving Sierra Leonean heritage into every dish she creates. Through her company, RNL Authentics LLC, doing business as Niema’s Cookery Corner, and her role as executive chef at Abby Singer’s Bistro, she is redefining African cuisine while inspiring a nation.
In an exclusive interview with Sierraeye Magazine, DiGrazia shares her journey from Freetown’s coal-pot kitchens to international acclaim, proving that food can bridge continents and spark cultural pride.
DiGrazia’s culinary roots trace back to her childhood in Freetown, where her late mother’s cooking became a beacon of hope during Sierra Leone’s challenging times. “Some of my earliest and most powerful memories are of my late mother cooking over a coal pot during some of the most difficult times in Sierra Leone,” she recalls. “We didn’t have much, but she always found a way to turn simple ingredients into something comforting and full of love.” This profound lesson, that “food is more than nourishment… it is survival, it is love, and it is a way of showing care when words fall short,” shaped DiGrazia’s approach to cuisine as a universal language of resilience and connection.
Growing up, the aromas of Freetown’s kitchens defined her palate. “Dishes like cassava leaves, sweet potato leaves plasas, jollof rice, and groundnut stew were a part of everyday life,” she says. “The aromas of palm oil, smoked fish, and Maggi seasoning always filled our kitchen.” These flavors remain the heartbeat of her cooking today, reimagined in dishes like Cassava Leaves Risotto and Sweet Potato Salad.
At her Taste of Lion Mountain dining experiences, she introduces guests to Sierra Leone with a glass of palm wine, noting, “It welcomes guests into the heart of Sierra Leone with the very first sip.”
DiGrazia’s move to the United States was fueled by a hunger for opportunity. Settling in Shreveport, she found a cultural resonance that felt like home. “I felt an instant connection because it reminded me of the warmth and hospitality of home,” she shares. “The food culture here spoke to me. The soul, the spice, the storytelling in every dish.” This connection inspired her signature Afro-Fusion style, blending West African, Caribbean, and Southern influences. “It created what I call Afro-Fusion, a style that bridges continents and celebrates shared histories through food,” she explains.
As an immigrant, DiGrazia faced challenges, from cultural misunderstandings to rebuilding her life. Yet, she transformed these obstacles into opportunities. “Every obstacle became fuel for something greater,” she says. Through RNL Authentics, she built a platform to celebrate her roots and resilience. “What started as survival became entrepreneurship, and what began as hardship turned into purpose,” she reflects. “My journey shows that your pain can become your power if you keep your faith and work ethic strong.”
In May 2025, DiGrazia achieved a career-defining moment, defeating celebrity chef Bobby Flay on Food Network’s Beat Bobby Flay. Competing with her Shrimp Maafe (Groundnut Stew) with Couscous, she carried the weight of her heritage into the spotlight. “To walk into that kitchen carrying the spirit of Sierra Leone on my shoulders was both an honor and a responsibility,” she says. “When I won, it wasn’t just my victory. It was a victory for Sierra Leone, for West Africa, and for every young girl who has ever dreamed beyond her circumstances.” Her triumph resonated deeply, earning praise from the City of Shreveport and Louisiana’s Secretary of State, who lauded her for representing the state and Sierra Leone with excellence.
DiGrazia’s media appearances, including Chef Grudge Match in August 2025 and her recognition as a Louisiana Cookin’ Chef to Watch, have amplified Sierra Leonean cuisine’s global reach. “Being featured on national shows… gave me the platform to show the world that African flavors are bold, refined, and globally relevant,” she says. The response has been overwhelming: “People are curious, inspired, and hungry to learn more about Sierra Leone. Fellow chefs often tell me that my food tells stories they’ve never tasted before. That’s the highest compliment I could ever receive.”
Her work also bridges her adopted home of Louisiana with her Sierra Leonean roots. Representing Louisiana at a New York City tourism event in October 2025, she showcased how “food can be the bridge between heritage and innovation.” She adds, “When people taste my dishes, they are tasting a blend of two worlds that have shaped me as a chef and as a woman.”
Through her Taste of Lion Mountain pop-up dinners, DiGrazia creates immersive experiences that go beyond food. “These experiences are more than meals. They are storytelling moments that open conversations about Sierra Leone’s beauty, ingredients, and traditions,” she explains. Starting with palm wine and featuring dishes like Sweet Potato Leaves with Smoked Lamb Shank, she invites guests into her culture. “My goal is to inspire more people to visit our homeland, invest in its potential, and see Sierra Leone as a destination for culinary and cultural tourism.”
DiGrazia’s efforts challenge stereotypes about African cuisine. “Showcasing Sierra Leonean dishes abroad has helped break misconceptions that African food is one-dimensional,” she says. “It is complex, elegant, and deeply soulful.” Her message to the diaspora is empowering: “We don’t have to choose between preserving our roots and innovating. We can do both. Be proud of your heritage, modernize it with respect, and share it with the world.”
The Sierra Leone National Tourist Board’s recognition underscores her impact. “Receiving recognition from [them] is one of my proudest moments,” she shares. “I see my culinary journey as part of Sierra Leone’s global reintroduction, showing that our nation is full of creativity, strength, and beauty.”
Looking ahead, DiGrazia is poised to expand her influence. “I am excited about several new collaborations,” she reveals, including “pop-up dinners with renowned chefs to a potential international Taste of Lion Mountain tour.” She’s also developing a spice line and a fine-dining concept that merges cultural storytelling with culinary artistry, envisioning “a space where Africa meets the world in one unforgettable experience.”
To young Sierra Leoneans, DiGrazia offers heartfelt advice: “Believe that your story matters. Your roots are your power. Never let circumstances define your destiny… If I can rise from Freetown to Food Network, then you can too. Let your journey be a love letter to Sierra Leone and to yourself.”
Chef Niema DiGrazia’s journey, from a Freetown kitchen to global stages, embodies Sierra Leone’s resilience and creativity. Her Afro-Fusion cuisine, rooted in cassava leaves and palm wine, tells a story of survival, love, and ambition. As she continues to elevate Sierra Leone’s flavours, she inspires a nation to see its culture as a source of pride and possibility. In her words, “Food is one of the most powerful tools for diplomacy and economic development.” For Sierra Leoneans at home and abroad, DiGrazia’s story is a reminder that our heritage, when shared with the world, can spark connection, opportunity, and hope.