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 ...

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.

South Africa is following closely. At the University of Pretoria, researchers are investing heavily in insect-based foods and ...

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Agroecology, long championed by African producers as a climate-resilient farming approach, was not integrated into GGA ...