How to Make Soft Layered Kenyan Chapati at Home, Step by Step
A clear Kenyan chapati recipe: the ingredients, how to knead, coil and rest the dough, and how to…
Street Food in Lagos: A First-Timer’s List of What to Eat
Suya, akara, puff-puff, boli and ewa agoyin: what each Lagos street food is, when it is sold and…
South African Braai Basics: Boerewors, Sosaties, Pap and Fire
A braai is South Africa's fire-cooked social meal. The basics: wood or charcoal, reading the coals, boerewors, sosaties,…
Ethiopian Injera: What It Is and How It Is Traditionally Eaten
Injera is Ethiopia's sour, spongy teff flatbread that doubles as plate and spoon. How it is made, how…
Five Moroccan Spices to Keep at Home and How to Use Them
Cumin, paprika, ginger, saffron and ras el hanout cover most Moroccan home cooking. What each tastes like and…
Jollof Rice: How Ghana and Nigeria Cook It Differently
Ghana and Nigeria cook jollof with different rice, spices and levels of smoke. A sourced guide to both…