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Kenya: This East African country is a must for foodies
With a rich food heritage, Kenya is ready to put itself on the gastronomic map.
Culture Podcast: Sorghum, Burundi's forgotten ancestral grain
Have you heard of the grain sorghum? Burundian chef Jeanne Cimpaye discovered it in a refugee camp and has been cooking it in her restaurant since. She tells us her story and how she’s reintroducing the ingredient into Burundian cuisine.
Interview with Edie Mukiibi, the new president of Slow Food
Edie Mukiibi, a Ugandan farmer, agronomist and activist, speaks to us about leading a global movement committed to justice in the food system and bolstering food security in Africa.
Cooking with Bambara Groundnut, a ‘food for the future’
What is Bambara Groundnut and how do you cook with it? Learn more about this superstar African ‘hero crop’ on episode two of our podcast #TheStarIngredient
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Fonio, the ancient African quinoa
Fonio is drought resistant, climate resilient, matures in the blink of an eye, and a gluten-free, nutritional powerhouse! But you may have never heard of it. Chef Pierre Thiam is the first guest of #TheStarIngredient podcast and shows us how cooking can make for a better world.
‘The Star Ingredient’ podcast: Uncovering the hidden tastes of Africa
In a world where our global food systems are under threat, meet the African chefs and communities who are turning to their traditional foods to strengthen their food security. Embark on a culinary journey across Africa that will tickle your taste buds.
Meet the man hoping to make Africa's first Michelin-starred restaurant
Congolese chef Dieuveil Malonga has visited 38 of Africa's 54 countries, bringing back an abundance with techniques and ingredients with him. Now his sights are are set on blending afro-fusion cuisine with fine dining.
Oxtail Fried Rice: A taste of chef Alexander Smalls’ African heritage
Partner content presented by Department of Tourism and Commerce Marketing Dubai
Oxtail fried rice is one of Smalls’ favourite dishes. He doesn’t follow a rigid recipe, but rather creates a slightly different version each time he makes it – often with leftovers.