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…
Sossusvlei and the Namib Dunes: When to Go and What to Know
When to visit Sossusvlei, how the Sesriem gate and park fees work, what to expect at Dune 45…
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,…
Finding Your Way Around the Marrakech Medina: Landmarks and Tips
How to find your way around the Marrakech medina using Jemaa el-Fnaa, the Koutoubia minaret and the main…
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…
Two Days in Cape Town: A Practical Itinerary With Costs
A two-day Cape Town plan: Table Mountain, Bo-Kaap and Kirstenbosch on day one, the Cape Point drive on…
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…
Victoria Falls: Should You Visit From Zambia or Zimbabwe?
Zambia or Zimbabwe for Victoria Falls? How the views differ, when the water is high or low, Livingstone…
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…
