Meet Carl and Patrick, the founders of Taiwan’s first Black-owned bar and restaurant

ABU MUBARIK Culinary practices of minorities in foreign countries have become the subject of research.…

Ghanaians are eating more fast food: the who and the why

By Editorial Staff FAST food – food sold in an outlet, drive-through, or restaurant either as…

How To Make Ofe Nsala (White Soup)

BY MODUPEOLUWA ADEKANYE Ofe Nsala is a delicacy peculiar to the Igbo tribe of Nigeria,…

This Tangy Escovitch Fish Connects Jamaica to Its Spanish Past

When most people think of Jamaica, they conjure up rum, reggae and jerk. However, as…

Nigerian digital food cooperative Pricepally raises 6-digit pre-seed funding round

BY TOM JACKSON Nigerian digital food cooperative Pricepally has raised a six-digit pre-seed funding round to…

IOL Food Mag wins Avo Ambassador 2020

By Buhle Mbonambi  When Covid-19 hit and affected the print media industry, we quickly pivoted to…

Moringa, fonio, baobab… the (re)discovery of African superfoods

By Léo Pajon Paris may be a gastronomic capital, but chefs, nutritionists and scientists from Africa’s…

Adalu, Beans And Corn Pottage

BY JULIET NWADOZIE Adalu is a combination of beans and corn. This combination is my…

RCL in joint venture to scale plant-based food market in Africa

South African food manufacturer RCL Foods and US plant-based food collective Livekindly Collective have established…

Soul Taco Owners Launch JewFro, a Jewish-African Fusion Pop-Up

It may seem like an unlikely combination, but some intrepid cooks in Virginia have stumbled…