Introducing the world to African cooking Lerato Umah-Shaylor publication with HQ Africana is packed with traditional and innovative African recipes. Lerato a cook, a presenter, a food writer is a leading advocate a star of African cuisine. Her vision has always been to promote a healthy-eating life based on African food and as an entrepreneur she has hosted many supper clubs and cooking classes. Inspired from her time in the kitchen with her parents, traditional cooking is the basis of her ideas and passion into foods of her life.
What Edible Leaves Do Africans Eat?
Africans like and love to eat lots of different types of leaves, leaves such as bitter leaves, bologie and krain-krain. Many west African sauce dishes and stews combine leaves, they can be steamed like spinach, sauteed in some olive oil with garlic and salt, or used in stir frys and stews.
Top Ten Leaves Africans Eat?
Leaves can be eaten fresh or dried. Here is a list of the many different types of leaves eaten by the people of West Africa together with some recipes:
Fast food shops are everywhere in the less affluent areas of the United Kingdom's towns and cities targeting young adults. Therefore people are asking the quesion is fast food the main cause of obesity?
Inclusion and diversity to be celebrated at new cookery school set to launch in Eastbourne.
TV chef, cookery writer and Eastbourne Local, Lerato Umah-Shaylor is launching a cookery school in Eastbourne.
Building on the work by essense 13 esSense 13 *Africa Food Week - London Edition 20-24 Mar 2018, London, United Kingdom we now support London African Food Week (LAFW) which is taking place on Sunday 26th May - Friday 31st May 2019. This event aims to raise the profile and create awareness regarding the nutritional benefits of African food with the goal of celebrating the African food experience in London.
Today's dining experience is no longer just about having great food and drink. It's all about creating unique experiences that the modern day foodie can rave about to their followers and friends by documenting on social media accounts like Instagram, Facebook and Twitter. It's all about differentiation. The modern day chefs and cooks of the generation now have to be aware of this new reality and give their foodie public what they want.
Lopè Ariyo loves devising innovative African recipes. Lopè a rising star of African food, a healthy-eating advocate, a recent math graduate is also a social media expert, photo and video tech-savvy entrepreneur. All of these skills were required plus passion to win her the top prize in the Red magazine and Harper Collins publishing competition 2016. With imagination and inspiration from your heritage, yes you can turn your African cooking skills into a career and business.
A lot of hard work, research and thought has gone into producing this cook book. Initially the sumptuous gold colours, design style and layout stand out from other books which make me really like it. It looks and feels like a quality hardback. The Ghanaian Kente *cloth style is used throughout and in the content section divides. Know this Kente has meaning in Africa and the author Zoe Adjonyoh makes us aware of this. She is saying I choose colour and textiles for a reason.
FoodTech Startup Launches The First Social App For African And Caribbean Food In London
On Tuesday 29th November 2016 Pop Up Africa and Start Ups for Africa organised an event called #African Food 2016 this took place at FaceBook headquarters in Camden, London. This article is about the night's event and what we can learn to growth the African food market.