Liberian Chef Breaks World Record with 6-Day Nonstop Cooking Marathon

In a display of endurance, tradition, and culinary passion, Liberian-Australian chef Evette Quoibia has officially broken the Guinness World Record for the longest solo cooking marathon. Over the course of 140 hours, 11 minutes, and 11 seconds, Quoibia cooked nonstop in Melbourne, Australia, preparing hundreds of dishes rooted in Liberian and West African cuisine.

The record, which had previously stood at 119 hours, was shattered in February 2024 but confirmed only recently, following a thorough verification process by Guinness officials. Quoibia’s culinary feat wasn’t just about numbers — it was about visibility. “I wanted to showcase the rich, vibrant food culture of Liberia to the world,” she said in a statement after receiving confirmation of her achievement.

Throughout the marathon, she prepared beloved staples such as jollof rice, cassava leaf stew, okra, and fried plantains. Each dish was served to a rotating group of volunteers and guests, many of whom were experiencing authentic Liberian flavors for the first time. The kitchen never went quiet. Music played, supporters danced, and Quoibia, sleep-deprived but focused, kept stirring, seasoning, and smiling.

The event was supported by a small team who ensured that all Guinness regulations were followed — including mandatory breaks, hygiene checks, and continuous video recording. But the heart of the event, Quoibia insists, was the community. “I couldn’t have done it without them,” she said. “This wasn’t just my win — it was a win for Liberia, for immigrants, for every woman who dreams big.”

Her record-setting cook-a-thon joins a growing trend of culinary endurance challenges capturing public imagination — but few carry the same cultural resonance. For Quoibia, the six-day effort was a tribute to her mother, who taught her to cook, and to the diaspora communities that hold tightly to their roots through food.

With the title now official, Quoibia says she’s planning to publish a cookbook and launch a food education project aimed at empowering young migrants through traditional cooking. After 140 hours at the stove, she’s still not done feeding people.