Dinner at Meza Malonga is not just a meal – it’s a tour of the African continent. Delicately plated dishes feature Nile perch from Uganda, Algerian olive oil, and penja peppers from Cameroon.

Dwight Alexander is sampling the width and the breadth of the continent with injera, Durban-style goat curry, dal and samosas.

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 ...

In the span of eight years, Gabi Odebode went from biology lab researcher to full-time chef, carving out a space for her passion for West African food with her Afromeals brand. A book, a catering ...

As Africa’s population climbs toward 2.5 billion, its farms face a big challenge: produce more food without raising emissions.

Meet 10 Black chefs who changed the way people think about soul food around the world by combining culture, art, and legacy ...