Despite missing out on a 'Dragons' Den' investment, Matthew Omeye-Howell hopes to make his West African food business the next Leon: “It’s authentic but everyone can enjoy it.”
Sometimes, remembering favourite dishes, arguing over ingredients, and telling their stories is as close as the refugees get to home.
And why there’s so much more to explore, from Nigerian egusi soup and Ghanaian kelewele to Senegalese thieboudienne.
Sweet hibiscus flower combines with coconut to create a flavorful fuchsia sauce that will change the way you think of grilled chicken.
This week, Lopé Ariyo releases Hibiscus, a collection of classic Nigerian recipes with a few personal twists—like her liberal use of the edible African flower.
We talk to the London chef about her new cookbook, which showcases the West African-inspired dishes from her wildly popular Zoe’s Ghana Kitchen supper club and pop-up restaurant.
My heritage is challenged on a daily basis and food is one very peaceful way of fighting back.
The city of Guangzhou is home to between 50,000 and 100,000 Africans, but they still struggle to be accepted as part of Chinese society.
From Lagos is a traveling pop-up restaurant created by Tunde Wey. It aims to get people talking and thinking about 'blackness in America' over delicious, homestyle Nigerian food, served family-style.
Manchester’s Q Cavern sells curry goat and jerk chicken by day and operates as a club by night, gaining a reputation for both homestyle Caribbean cooking and intimate live shows.