African

Her food honors the connection between people and the land.

Fermented locust beans lend their particular savory richness to this traditional West African dish.

A quick ginger-garlic marinade and spicy, aromatic peanut coating lend depth and savory richness to Chef Pierre Thiam’s flavor-packed Senegalese skewers.

Shrimp and shellfish deserve a place at your next cookout

All the best things to eat between the Sahara and the Mediterranean

For cooks from Nigeria, Senegal, Ghana, and beyond, jollof is more than just a rice dish—it's the thread that ties diverse peoples together

Haneefah Adam is making gorgeous edible portraits with fermented yam, smoked fish, and leaves of amaranth