west african food

By leslie, 22 July, 2022

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.

By West Africa Cooks, 12 March, 2020

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:

By Nadia, 7 July, 2018

African food is no longer just about cooking jollof rice, we are now in the midst of serious entrepreneurs expanding culinary ideas and turning African food into a serious business. The global African food movement is everywhere, today we touch down in the Netherlands and invite you to meet Ebere Akadiri founder of Atarofoods.com. Ataro foods provide training and advisory on West African foods, consulting in restaurant development, and help develop a food processing supply chain for organisations interested in market developments in West Africa.

By West Africa Cooks, 14 February, 2018

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.

By West Africa Cooks, 21 April, 2017

Kwame Annom Amfo-Akonnor pitched his local food start up business to an expert panel at Enterprise Africa 2017* for corporate mentorship support which included PR, branding support, social media and digital marketing. He impressed the panel and won top prize. This package was put together by Essence 13 working with Pop Up Africa. So what are the hopes, dreams and challengers of Kwame's startup. Let's find out here is a question and answer session by this enterprising business man.

By Nadia, 3 November, 2016

I have a lot of Nigerian friends and not one of them has ever baked anything for me when I showed up at their door. So you can imagine my surprise when I found out that there exists an indigenous dry confectionery mix market in Nigeria! I was curious to find out more and also baffled at my own ignorance. I have always professed that African people don't really do the whole oven baking thing but that's a lie. It is because I don't know how to bake and find that it is easy to blame it on others. Perhaps my Nigerian friends bake for their children and chose to only cook Egusi Soup for me.

By West Africa Cooks, 18 October, 2016

This article is about the panel discussion, progress made in a year and next steps we should make to promote African Cuisine.

By West Africa Cooks, 5 October, 2016

Real opportunities exist for African entrepreneurs in the food industry, but turning ideas into businesses is hard work requiring detailed planning, motivation and a long term vision. On Sunday 2nd October 2016 I visited the OniDodo autumn Supper Club to see what turning a vision into business venture is all about. Here is the story of the evening and the questions and answer with Dare who is one to pave the way for the next generation.

By West Africa Cooks, 1 October, 2016

Keeping Healthy African Cooking

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