Recently, when I asked chef Pierre Thiam why West African cuisine was suddenly being touted as a new food trend, he laughed and said, “It’s been around for a few thousand years.” Then he thought for a ...

Evi Aki is a first-generation American, the daughter of Nigerian immigrants. She was on a path to become a doctor when she started a food blog as a creative outlet and used it to explore her African ...

You may occasionally receive promotional content from the Los Angeles Times. Although recognition for a culture or heritage should never be limited to a single month, Black History Month serves as a ...

GROWING UP in Florida, Edouardo Jordan was raised on his grandmother’s cooking: neck bones and rice, stews, creamy yams, black-eyed peas, shrimp purloo. He knew that this repertoire was the bread and ...

“Where are the black food writers?” asks Toni Tipton-Martin. A native Angeleno, author and community activist, Tipton-Martin has frequently wrestled with that question during her 31-year food-writing ...

Discover how to cook cabbage the simple and delicious South African way! This quick recipe is perfect for any meal — healthy, ...

Culinary historian Diane M. Spivey shows the impact of African American culture on U.S. culinary traditions with her cookbook.

In this series, Em Chan visits ethnic grocery stores and provides both a deep dive and recommendations for how to use products that may not have English to explain what they are or how to eat them.

Where does Southern food come from? In a new book that’s part memoir and part history, culinary historian Michael W. Twitty argues that much of it has African roots, and is intertwined with our ...