Podcasts about african cuisine

Gugs Mhlungu chats to Food Anthropologist, Anna Trapido, about Johannesburg’s new fine dining spot, Epicure and a first taste of Chef Coco Reinarhz’s bold, pan-African menu ahead of the official opening. 702 Weekend Breakfast with Gugs Mhlungu is broadcast on 702, a Johannesburg based talk radio station, on Saturdays and Sundays Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

This is a Vintage Selection from 2007The BanterThe Guys talk about restaurants being an integral part of emerging downtowns and about a yogurt shop that needs a bouncer.The ConversationThe Restaurant Guys host Marcus Sammuelson to talk about cuisines all over the world, particularly the regions of Africa. He wants to open people's eyes to the delicious flavors of African cuisine and expresses interest in opening an African restaurant someday. This dream finally happened in 2024!The Inside TrackThe Guys and Marcus discuss the uniqueness of the restaurant business and the power of food to communicate. “Food is an incredible thing! Through food, people can see your passion and your culture. You can teach people where you're from and what you believe in, which not every business can really do,” Marcus Sammuelson on The Restaurant Guys Podcast 2007BioMarcus Samuelsson is the chef behind many restaurants worldwide, including Red Rooster Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; “Marcus” restaurants in Atlanta and New Jersey, plus several international locations. His latest venture, Marcus DC debuts Spring 2025 at The Morrow in Washington DC. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.” He is a longstanding judge and TV personality on the hit Food Network show Chopped, head judge of Top Chef: Family Style, and an Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend, and makes frequent appearances on Scandinavian TV. He is the author of multiple books including The New York Times bestseller Yes, Chef: A Memoir as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food.Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. Samuelsson wasThe Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This week, we're all about the diverse and delicious foods of Ghana and Nigeria. First, Food Network Star Eric Adjepong joins us from his childhood home to talk about the connection to food when eating with his hands, the community that happens around the Ghanain table, and his take on traditional dishes like his recipe for Roasted Banana Grits with Seasoned Shrimp. Eric is the chef and owner of Elmina in Washington DC and the author of Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past. Then, geologist turned food blogger Ozoz Sokoh takes us into the world of Nigerian cuisine. From iconic Nigerian breakfasts like sweet fermented rice cakes known as Māsā̀, to corned beef sauce paired with West African Yams. We couldn't leave without getting a recipe for her Classic Nigerian Jollof Rice. Ozoz is the author of Chop Chop: Cooking the Food of Nigeria and the blogger behind Kitchen Butterfly. Broadcast dates for this episode:March 21, 2025 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

In this episode of Flavors Unknown, I sit down with the extraordinary Alexander Smalls—Harlem-based chef, opera singer, storyteller, and James Beard Award-winning author. Alexander recently released his latest book, The Contemporary African Kitchen, a celebration of African culinary traditions and the chefs shaping its future.Recorded in the intimate setting of Alexander's Harlem apartment, we explore the photo-lined hallway that pays homage to his South Carolina roots. Our conversation is a deep dive into the intersection of music, food, and identity, with Alexander sharing how his Gullah Geechee upbringing shaped his approach to bringing the vibrant, often-overlooked flavors of Africa to fine dining tables around the world.From his early days performing opera to becoming a culinary ambassador of the African diaspora, Alexander Smalls reflects on the personal stories, cultural connections, and bold ideas that drive his work. What you'll learn from Alexander Smalls Misconceptions about African cuisine – 3:45What makes African food unique – 4:49The overlooked respect for African cuisine – 6:09Writing The Contemporary African Kitchen with his Ghanaian co-author – 8:14Resistance from other African chefs – 11:33Connecting regional flavors and ingredients – 13:21Colonialism's influence on food – 17:15Music, family, and food in his South Carolina home – 18:42The role of Alexander Smalls uncle and Gullah Geechee roots – 19:40Standing out in his Southern community – 20:50Visiting West Africa and connecting with his grandfather's spirit – 23:40Learning the art of entertaining – 24:48Championing African food's rightful place in fine dining – 25:46Elevating African dishes through French techniques – 27:36African cuisine vs. Southern soul food – 28:39Filling the gap for upscale African restaurants – 30:27Alexander Smalls unexpected opera talent as a child – 32:44Helping integrate the school system – 35:10Why Alexander Smalls left music professionally – 36:25World travels through music – 37:55Honoring Negro spirituals through a passion project – 40:11Launching his restaurant vision – 42:40Training in European kitchens – 44:00His best-selling plate from the early days – 45:15The “shoebox lunch” tribute – 47:40Creating America's first black-owned Best New Restaurant – 49:00African origins of a popular dish – 49:57Reflections on Menton's concept – 52:22A pandemic project and a surprising Dubai connection – 53:22Telling his childhood story through food – 56:02Harlem's vibrant food scene – 58:02His guilty pleasure food – 1:00:35Dishes Alexander Smalls cooks for friends – 1:01:54The pie that reminds him of childhood – 1:02:32His ‘what if' career path – 1:03:25 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Overview of My Conversation with Alexander Smalls The truth about African cuisine – misconceptions, uniqueness, and the lasting impact of colonialism.The art of storytelling through food – how Alexander's childhood, music career, and global travels shape his approach to cooking.Voices of Africa – the collaborative process behind The Contemporary African Kitchen and the surprising resistance he encountered from chefs along the way.Cultural connections – the links between West Africa and his family, and how visiting the region grounded his culinary path.From music to food – why Alexander transitioned from opera to the kitchen, and how both art forms influence his creativity.

We're diving into our latest culinary adventures and share our lunchtime experience at Sanaa, where the flavors of Africa and India come together. Then, we'll head over to Jock Lindsey's Hangar Bar for a festive fare that brought plenty of holiday vibes. Finally, we'll wrap things up with a visit to Summer House on the Lake for a delightful brunch that has us craving more, plus a few additional seasonal treats. Whether you're a foodie, a Disney fan, or just love hearing about unique dining experiences, this episode has something for everyone!MEI-Travel – Expertise. Ease. Value.No matter where you want to go, our trusted partner MEI-Travel, will handle the planning so you can focus on the memories. They offer free vacation planning services and have nearly 20 years of experience creating memorable vacations. Visit MEI-Travel for a fee-free, no-obligation quote today!Follow Us on Social MediaFacebook GroupFacebook: @MainStMagicTwitter: @MainStMagicTikTok: @MSMPodcastInstagram: @MainStMagicVisit Us Onlinewww.MainStMagic.comwww.MainStreetShirts.comGet Dining Alerts!Find last-minute and hard-to-find Disney dining reservations with MouseDining.com! Get text and email alerts when popular theme park dining reservations open up. Get last-minute seating! Get the next table! Set your alerts now! Get the next reservation!Visit our Partnerswww.MSMFriends.comThanks to TFresh Productions for our theme song

Chef, author, and legendary raconteur Alexander Smalls makes his long-delayed debut on the pod. The occasion of the interview is his newest book The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa. With that as a starting point, during a visit at Alexander's home in Harlem, Alexander shares the story of his young life in the American South, his years as an opera singer, and his metamorphosis into a chef, culinary anthropologist, and author. Do yourself a favor and check out this lively conversation, and be sure to pick up Alexander's book.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes.   THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

As part of celebrations to mark the soon to end Heritage month, the University of Johannesburg's Food Evolution Research Laboratory hosted a seminar to seek ways of decolonising South African cuisine. The seminar, held at the School of Tourism and Hospitality, was showcasing the nutritional benefits of indigenous foods, and encouraging their wider consumption. Bongiwe Zwane spoke to Food Evolution Research Laboratory's director, Dr Hema Kesa 

Gourmet Foods, founder/CEO of Cookie Jar Bakery, and creator of gourmet Nigerian restaurants, including iLÉ EROS. Listen now to learn about becoming “The Billionaire Chef”, his collaboration with Michael B. Jordan and Chase Sapphire, and the differences between West Africa and the US. Sponsored by:  • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc • WALMART BUSINESS: https://business.walmart.com/  

Gourmet Foods, founder/CEO of Cookie Jar Bakery, and creator of gourmet Nigerian restaurants, including . Listen now to learn about becoming “The Billionaire Chef”, his collaboration with Michael B. Jordan and Chase Sapphire, and the differences between West Africa and the US. Sponsored by:  • TOAST - All-In-1 Restaurant POS: • WALMART BUSINESS:  

Food and fashion are common ways people begin acquainting with new cultures. In St. Louis, Adjo Honsou, chef and owner of the food truck Fufu n Sauce, makes both to introduce West African cuisine and her Togolese culture to locals. In just two years, Honsou has garnered a faithful following with traditional homemade meals and handmade clothing. On June 17th, her culinary reach will broaden with the Season 3 premiere of PBS' reality cooking show “The Great American Recipe.” That same day, she'll launch her line of spices and curries in collaboration with the St. Louis-based McCarthy Spice & Blends.

In the U.S., we call them peanuts, but these tasty legumes are enjoyed in cuisines around the world. In Africa, peanuts go by many names like groundnuts, gerte, and nguba—the origin of the nickname "goober." In this episode, culinary experts and passionate food lovers reveal how peanuts are a key ingredient that connects diverse regions and plays a role in bringing vibrant flavors to African dishes. Explore how exciting, delicious and interconnected African food culture is through the lens of peanuts. We speak with chef Michael Twitty, Nina Oduro of Dine Diaspora, Catherine Karanja of NPB and chef Grace Odogbili. 

Ever found yourself caught in the great debate over which waffle reigns supreme in the Magic Kingdom – Mickey or Simba? Join us as we recount our early morning escapade to Boma - Flavors of Africa at Disney's Animal Kingdom Lodge, where we put this breakfast dilemma to the test! We'll take you through the enchanting atmosphere of the Jambo House, where we kick-started our day with over 50 African and American culinary delights. Our taste buds went on a safari, and we're ready to tell you all about the made-to-order omelets, the quintessential POG juice, and yes, the waffle verdict. But it's not just about the food; we'll share tips on how to navigate post-travel sniffles with grace and why your sick day binge-watching choices might say more about you than you think.Let's talk about the serene mornings at Boma and how they offer more than just a meal; they serve up a view of giraffes and an immersive African marketplace vibe that Disney does so well. You'll hear about the practicalities of planning your stay, from the room choices that yield the best wildlife views to the dining credits that sweeten the deal. We'll also discuss our dining experiences, both the flavors that tantalized our palates and the service that made us feel like Disney royalty. Whether you're a Disney enthusiast or just someone who appreciates a good breakfast buffet, this episode is like a warm, fluffy waffle for your ears – and we can't wait for you to take a bite.Please check our our links below:Our Sponsor:www.mainstreettravelco.com Email Us:circleofparks@gmail.com Our Website:www.circleofparks.com Facebook:www.facebook.com/circleofparks Instagram:www.instagram.com/circleofparks X:www.x.com/circleofparks Products we use: Our equipmentMicrophones: https://amzn.to/3T61oD5 Recorder: https://amzn.to/3Ibl4iuBluetooth Adapter: https://amzn.to/4a2MIufMicrophone Stand: https://amzn.to/3wrOrdSGoPro: https://amzn.to/3uT6RUlCable Organization: https://amzn.to/49oQAFUhttps://amzn.to/4bKe7CJhttps://amzn.to/3T5T1HEHeadphones: https://amzn.to/42S5FgG  Our Favorite Disney Books:Buying Disney's World: https://amzn.to/3T6z57AThe Disney Story: https://amzn.to/3T8j0hHThe Wonders of Walt Disney World: https://amzn.to/3wrLVErMeet the Disney Brothers: https://amzn.to/42RqxodPresenting Disneyland: https://amzn.to/3uIUqdI Support the show

South Africa and South African cuisine is discussed by giving fun mind mind-blowing facts over 200 more episodes giving fun mind-blowing facts about different locations around the World and their cuisine can be found on your favorite Podcast platform, including Spotify, IHeartRadio, Amazon Music and many more or you can simply click this link https://learn-about-world-cuisine.simplecast.com

Welcome to a journey through the diverse tapestry of Cape Town, South Africa! Our guest, Ms. Elsje, guides us through the culinary wonders of this vibrant city, emphasizing the richness of South Africa's diverse cultural landscape. Imagine trying dishes that reflect this amazing diversity – like bobotie and bunny chow, each telling a story of South Africa's unique mix of flavors. We'll dive into the delicious world of South African desserts, including the famous malva pudding. Ms. Elsje shares the best in Cape Town culinary tours, ensuring families can savor the delightful tastes of this enchanting city. Pack your bags and climb aboard the Culture Train! For more information on the history of Cape Town: Nat Geo Kids: South Africa Little Greats Learn: South Africa For birthday shout outs: hello@culturekidsmedia.com If you'd like to be on our show, email us and we will send you more information! hello@culturekidsmedia.com Cape Town Culinary Tours https://capetownculinarytours.com/ Instagram: @culturekidsmedia

As he keeps racking up awards while shining a light on Native foodways, chef Sean Sherman hasn't forgotten his roots on the Pine Ridge reservation. Virginia Sole-Smith says the rise in Ozempic use as a weight loss tool exacerbates an anti-fat mentality. Africa meets America as Pierre Thiam brings the flavors of his native Senegal to more kitchens in his new home. Chefs Daniel Patterson and Keith Corbin have reimagined Locol so they can reopen it as a nonprofit in Watts. With a knack for offbeat abstractions on the plate, Bar Chelou isn't playing it safe, says LA Times critic Bill Addison. Nicole Rucker of Fat & Flour is using mutsu apples for goods other than pie.

------------------Support the channel------------ Patreon: https://www.patreon.com/thedissenter PayPal: paypal.me/thedissenter PayPal Subscription 3 Dollars: https://tinyurl.com/ybn6bg9l PayPal Subscription 5 Dollars: https://tinyurl.com/ycmr9gpz PayPal Subscription 10 Dollars: https://tinyurl.com/y9r3fc9m   ------------------Follow me on--------------------- Twitter: https://twitter.com/TheDissenterYT   This show is sponsored by Enlites, Learning & Development done differently. Check the website here: http://enlites.com/   Dr. James McCann is Professor Emeritus of History at Boston University. Dr. McCann's research and teaching interests include agricultural and ecological history of Africa, Ethiopia, and the Horn of Africa, field research methods in African studies, and the history of food/cuisine in Africa and the Atlantic world. He is the author of books like Stirring the Pot: A History of African Cuisine; Maize and Grace: A History of Africa's Encounter with a New World Crop; People of the Plow: An Agricultural History of Ethiopia; and From Poverty to Famine in Northeast Ethiopia: Rural History, 1900-1995.   In this episode, we focus on Maize and Grace. We talk about maize and its main traits as a crop. We discuss how it spread across the globe, and particularly, how it got to Africa. We talk about the role of politics and economics in the spread of maize across Africa, and we get into the illustrative example of southern Africa, and how politics, science, and race intermingled there. We discuss the impact of maize on Africa's biodiversity and the health and nutrition of African people. We talk about how colonialism influenced the spread of crops across the globe. We discuss the causal relationship between climate and history. Finally, we discuss the work of Jared Diamond, and the idea of geographical determinism. -- A HUGE THANK YOU TO MY PATRONS/SUPPORTERS: PER HELGE LARSEN, JERRY MULLER, HANS FREDRIK SUNDE, BERNARDO SEIXAS, OLAF ALEX, ADAM KESSEL, MATTHEW WHITINGBIRD, ARNAUD WOLFF, TIM HOLLOSY, HENRIK AHLENIUS, JOHN CONNORS, FILIP FORS CONNOLLY, DAN DEMETRIOU, ROBERT WINDHAGER, RUI INACIO, ZOOP, MARCO NEVES, COLIN HOLBROOK, PHIL KAVANAGH, MIKKEL STORMYR, SAMUEL ANDREEFF, FRANCIS FORDE, TIAGO NUNES, FERGAL CUSSEN, HAL HERZOG, NUNO MACHADO, JONATHAN LEIBRANT, JOÃO LINHARES, STANTON T, SAMUEL CORREA, ERIK HAINES, MARK SMITH, JOÃO EIRA, TOM HUMMEL, SARDUS FRANCE, DAVID SLOAN WILSON, YACILA DEZA-ARAUJO, ROMAIN ROCH, DIEGO LONDOÑO CORREA, YANICK PUNTER, ADANER USMANI, CHARLOTTE BLEASE, NICOLE BARBARO, ADAM HUNT, PAWEL OSTASZEWSKI, NELLEKE BAK, GUY MADISON, GARY G HELLMANN, SAIMA AFZAL, ADRIAN JAEGGI, PAULO TOLENTINO, JOÃO BARBOSA, JULIAN PRICE, EDWARD HALL, HEDIN BRØNNER, DOUGLAS FRY, FRANCA BORTOLOTTI, GABRIEL PONS CORTÈS, URSULA LITZCKE, SCOTT, ZACHARY FISH, TIM DUFFY, SUNNY SMITH, JON WISMAN, DANIEL FRIEDMAN, WILLIAM BUCKNER, PAUL-GEORGE ARNAUD, LUKE GLOWACKI, GEORGIOS THEOPHANOUS, CHRIS WILLIAMSON, PETER WOLOSZYN, DAVID WILLIAMS, DIOGO COSTA, ANTON ERIKSSON, CHARLES MOREY, ALEX CHAU, AMAURI MARTÍNEZ, CORALIE CHEVALLIER, BANGALORE ATHEISTS, LARRY D. LEE JR., OLD HERRINGBONE, STARRY, MICHAEL BAILEY, DAN SPERBER, ROBERT GRESSIS, IGOR N, JEFF MCMAHAN, JAKE ZUEHL, BARNABAS RADICS, MARK CAMPBELL, TOMAS DAUBNER, LUKE NISSEN, CHRIS STORY, KIMBERLY JOHNSON, BENJAMIN GELBART, JESSICA NOWICKI, LINDA BRANDIN, NIKLAS CARLSSON, ISMAËL BENSLIMANE, GEORGE CHORIATIS, VALENTIN STEINMANN, PER KRAULIS, KATE VON GOELER, ALEXANDER HUBBARD, LIAM DUNAWAY, BR, MASOUD ALIMOHAMMADI, PURPENDICULAR, JONAS HERTNER, URSULA GOODENOUGH, GREGORY HASTINGS, DAVID PINSOF, SEAN NELSON, AND MIKE LAVIGNE! A SPECIAL THANKS TO MY PRODUCERS, YZAR WEHBE, JIM FRANK, ŁUKASZ STAFINIAK, TOM VANEGDOM, BERNARD HUGUENEY, CURTIS DIXON, BENEDIKT MUELLER, THOMAS TRUMBLE, KATHRINE AND PATRICK TOBIN, JONCARLO MONTENEGRO, AL NICK ORTIZ, AND NICK GOLDEN! AND TO MY EXECUTIVE PRODUCERS, MATTHEW LAVENDER, SERGIU CODREANU, BOGDAN KANIVETS, AND ROSEY!

Azeezat Adejare, aka That Foodie Lawyer, founded The TFL Brand with the ultimate goal of demystifying the stigma around African Cuisine by propagating the excellence of African Cuisine for global acceptance, recognition, and respect. She is a creative powerhouse with a passion for service. She is a qualified lawyer in Nigeria and the Province of Ontario, Canada. She is an avid believer in community building and support. In this episode, we talked about: Her Immigration Journey. Her impact on the community. How she helps new immigrants with relatable food. The impact of food prices on immigrants' finances. The TFL Food Drive Project. The launch of TFL Global Consulting. Food equity, security, and justice. How to maximize our potential as immigrants.

Azeezat Adejare, aka That Foodie Lawyer, founded The TFL Brand with the ultimate goal of demystifying the stigma around African Cuisine by propagating the excellence of African Cuisine for global acceptance, recognition, and respect. She is a creative powerhouse with a passion for service. She is a qualified lawyer in Nigeria and the Province of Ontario, Canada. She is an avid believer in community building and support. In this episode, we talked about: Her Immigration Journey Her impact on the community How she helps new immigrants with relatable food. The impact of food prices on immigrants' finances. The TFL Food Drive Project. The launch of TFL Global Consulting. Food equity, security, and justice. How to maximize our potential as immigrants.

Tom Kerridge chats to chef Ayo Adeyemi about his culinary journey through restaurants all over the world to his current job at Akoko, and the nuances of his favourite West African dish, jollof rice. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Food Truck Podcast_Episode 11_6-26-23_Jikoni East African Cuisine

On this weeks episode we are joined by Damilola Agabiaka, oner of Dalas African Cuisine in Moncton. Dalas African Cuisine is participating in ByBlacks Restaurant Week happening from May 15th to 21st! Don't forget to like, comment, subscribe and rate wherever you get your podcasts!

Kenya's food culture is dynamic and evolving, based on both local and foreign influences. On the local front, we know that different cultural groups in Kenyahave their own foods and unique ways of preparing them. This diversity also makes it difficult for us to talk about a Kenyan cuisine in the same way that we might talk about Ethiopian, Nigerian, or Indian cuisine. Assome arguments go, we can trace the state of our food culture to colonization. Some people argue that colonialism limited or popularized some foods including maize and legumes which diminished local cuisines. This is said to have had some serious effects including malnutrition, poor feeding, and poor health. Others have said that it has contributed to droughts. However, Kenya's coastal region has continued to distinguish itself through its cuisine, as a result of which it has become and remained a popular food destination. In this episode Kamau Wairuri speaks to Mariah Sudi, a social scientist based both in Nairobi and Malindi, to gain a deeper understanding of the food culture in Kenya's coastal region. They discuss the history of Kenyan foods including the role colonialism played in shaping them, the confluence of cultures at the coast and their impact on the coastal cuisine as well as the gender dynamics that shape how food is prepared, served and consumed in the region. The episode is based on Maria's article on the same topic published by The Elephant. Please leave a comment to let us know what you think of the episode and rate us wherever you get your podcasts. Sources Cited: Mariah Sudi. (2022, Sep 20). Food Culture at the Kenyan Coast. The Elephant.  McCann, J.C. (2009). Stirring the Pot: A History of African Cuisine. Athens: Ohio University Press.   Anthony Wekesa Pepela.(2014). Positioning the gastronomic identity of Kenya's coastal strip: Perspectives of guests on the region's signature foods using an integrated approach. PhD Thesis. Kenyatta University.

Today we're revisiting an episode from a few months ago which seemed to really resonate with people. Alan was reporting on an article which ranked the countries with the best cuisine in the world. Taste Atlas, who describe themselves as a ‘'world atlas of traditional dishes, local ingredients, and authentic restaurants” caused quite a stir online when they published their 2022 list. A lot of people weren't happy because Algeria, South Africa and Tunisia were the only three African countries to make it to the top 50. Taste Atlas say rankings are based on audience votes for ingredients, dishes and beverages. Italy, Greece, Spain, Japan and India were the top five countries on the list. This episode looked at what's stopping a wider range of African cuisine from getting international recognition. As you'll hear at the beginning of the episode, it got a lot of people talking and sharing their tips for the best dishes on the continent. #AfricaDaily

On today's episode of All in the Industry®, Shari Bayer's guest is Selassie Atadika, Chef and Founder of Midunu, Midunu Chocolates, and Midunu Institute based in Ghana, Africa. After over a decade spent engaged in humanitarian work with the United Nations and years of self-teaching in the culinary arts, Selassie completed course work at the Culinary Institute of America. She is a founding member of Trio Toque, the first nomadic restaurant in Dakar, Senegal. Selassie brought her innovative approach to African cuisine back home in 2014. Her food enterprise, Midunu, is a nomadic and private dining enterprise in Accra which embodies ‘New African Cuisine,' which has attracted attention with diners from five continents. A favored part of the Midunu dining experience is its final course- their delectable handcrafted chocolate truffles. **We have a special discount for Selassie's Midunu Chocolates for our listeners: 10% off your first purchase with the code INDUSTRY10 at us.midunuchocolates.com. Thank you, Selassie!** Today's show also features Shari's PR tip to shine your light; Industry News Discussion on recent media layoffs; plus, Shari's Solo Dining experience at Dept of Culture, a tasting menu from North-Central Nigeria hosted by Chef Ayo Balogun in Brooklyn, NYC. **We are proud to announce that our show, All in the Industry, has been nominated for 3 Taste Awards, including Viewers Choice for Best Food or Drink Radio Broadcast, Viewers Choice for Best Food or Drink Podcast, and Viewers Choice for Best Single Topic Series. We are honored to be among the incredible nominees and part of Heritage Radio Network's 28 nominations across 9 categories. You can vote now for All in the Industry until February 17. We thank you in advance! TO VOTE: https://www.surveymonkey.com/r/ZJD97NFAll in the Industry is nominated for a viewer's choice TASTE AWARD. Cast your vote before February 17th.Photo Courtesy of Selassie Atadika.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Writer and broadcaster Lindsay Johns explores the food of South Africa. South African cuisine is as varied as South Africa itself, and in this set of Essays, Lindsay will delve into the foods of the Rainbow Nation for five personal and lyrical ruminations on what these foods evoke for him. Each Essay - covering one of South Africa's racial groups - offers distinct memories of different aspects of his many experiences in South Africa. We'll sample the different cuisines, and experience these nuanced and complex communities through Lindsay's eyes, ears, and taste buds. For his first Essay, Lindsay invites listeners to join him as he samples the cuisine of South Africa's Xhosa and Zulu township communities – smiley (a boiled sheep's head in a drum), amangina (chicken, cow, pig, lamb and sheep's feet served with hot sauce), and pap – a cornmeal porridge so popular it appears on the menu at South African branches of KFC. Lindsay says it does what it ought to do - "placate the belly and nourish the soul." Producer: Giles Edwards

Writer and broadcaster Lindsay Johns completes his exploration of South African food, as he discusses the national dish, and what it says about the Rainbow Nation. South African cuisine is as varied as South Africa itself, and in this set of Essays, Lindsay has delved into its different cuisines for five personal and lyrical ruminations on what these foods evoke for him. Each Essay - covering one of South Africa's racial groups - offers distinct memories of different aspects of his many experiences in South Africa. We'll sample the different cuisines, and experience these nuanced and complex communities through Lindsay's eyes, ears, and taste buds. In today's final Essay, Lindsay strolls through the picture postcard community of Bo-Kaap in Cape Town, on his way to eat a personal favourite - tomato bredie. His lunch companion, meanwhile, orders bobotie - a meal which originated in the country's Cape Malay community but has now become the national dish. And as he reflects on the series, Lindsay wonders what this development says about finding a balance between acknowledging South Africa's troubling past and making a future together. Producer: Giles Edwards

Welcome to the Knowledge Action Success podcast where we ask, “What's Your Formula?”  Join me as I interview the successful, brave people who decided it was time to pursue their dreams and make a difference.  Discover the truth that drives these folks to keep at it and pursue their dreams as they share their stories with truth and vulnerability.  My intention is that you will be able to align yourself with their knowledge and experience and take action to develop your own formula and make an empowered difference towards your journey to success. Knowledge Action Success 2023 presents What's Your Formula? Baobab Fare with MambaHappy New Year and welcome to Season 3 of the show.  Today's episode is the perfect entrepreneur story to start off the new year.  I've been saving this one for a special event, but it's time to get the message out.  This is an incredible immigrant to entrepreneur story featuring Mamba of Baobab Fare a unique Restaurant in Detroit with an East African focus. Baobab Fare has become one of my personal favorite's this past year.  Ever since I had my first taste of the phenomenal food from Baobab Fare, I've been bragging this restaurant up.  Then I heard about the story that brought Baobab Fare to existence.  I knew I needed to find out more and meet the wife and husband team behind this unique East African based restaurant in the heart of Detroit.  This journey is nothing short of amazing and a true American immigrant story. The food is fantastic, but the story of what it took to get there is even better.  Join us and find out Mamba and Nadia's entrepreneurial journey when we ask them, What's Your Formula? Quotes:"Luck is what happens when preparation meets opportunity." - Roman philosopher Seneca Resources:https://www.baobabfare.com (The Restaurant)https://hatchdetroit.com/ (The Entrepreneurial Competition)https://prosperusdetroit.org/ (Entrepreneur Resource)https://techtowndetroit.org/ (Detroit's Entrepreneurship Hub)I hope you find some real value in this episode or at least a seed for you to think about and let grow.  If you do enjoy the podcast, I'd love to have you as a listener and supporter and be able to continue to deliver life changing content.  So, please join me; listen and subscribe, this way you'll get the latest discussions and interviews on finding that formula for success.  I hope you will confidently leave this podcast a “like” and send some genuine positive feedback and comments my way, so that I can continue to grow and make this the best podcast possible.  If you have suggestions or a success story that you want to share, feel free to reach out to me at podcast@knowledgeactionsuccess.com.  If you still want more, you can also follow me on your favorite social media platform including Facebook, Instagram, and YouTube.  Check out the main website at www.knowledgeactionsuccess.com and get access to all the podcasts, books, on-line curriculum, coaching programs, and tons of other resources.Knowledge Action Success, LLC   Copyright 2021, 2022, 2023

A recent list of countries with the world's best cuisine has generated strong debate on social media. Taste Atlas, who describe themselves as a ‘'world atlas of traditional dishes, local ingredients, and authentic restaurants” published their 2022 list of the best 95 cuisines in the world. Algeria, South Africa and Tunisia were the only three African countries to make it to the top 50. Taste Atlas say rankings are based on audience votes for ingredients, dishes and beverages. Italy, Greece, Spain, Japan and India were the top five countries on the list. But some questioned the order of the list and why so few African countries made it to the top 50. Africa Daily's Alan Kasujja has been looking at what's stopping African cuisine from getting international recognition.

On today's episode of All in the Industry®, Shari Bayer has a special “On the Road” show from the Culinary Institute of America's Worlds of Flavor conference, which took place November 2-4 at The CIA at Copia in Napa, CA, with the theme 'Africa and the World: Reclaiming the Past, Crafting the Future'. Worlds of Flavor is a 3-day International Conference and Festival that includes culinary demonstrations, presentations, panels, and workshops, plus, its famed world marketplace tastings and live fire and teaching kitchens at its beautiful campus. Today's show includes two guest interviews from the conference: first, Pierre Thiam, Chef and Owner of Teranga and Yolélé with locations of NY and El Cerrito, CA, who is a celebrated chef, restaurateur, award-winning cookbook author, entrepreneur, and environmental activist. Born and raised in Senegal, Pierre is known for his innovative cooking style; at once modern and eclectic yet rooted in the rich culinary traditions of West Africa. Pierre is the founder of Yolélé, which distributes African food products around the world, including fonio, a climate-friendly and nutritious ancient grain from the Sahel region of West Africa. His critically acclaimed restaurant Teranga, located in Harlem, NY, serves fast-casual West African fare directly sourced from farmers in the region. Pierre is the author of three cookbooks including, The Fonio Cookbook, released in October 2019 and will add a fourth with the release of Simply West African (Penguin Random House; 2023). Shari's second guest is Zoe Adjonyoh, a chef, writer, entrepreneur, and founder of Zoe's Ghana Kitchen Ltd. Zoe has been pioneering modern West African food in the form of supper clubs (London, Berlin, New York, Accra, Wales, Russia), her own restaurant in Brixton, pop-ups, street food, and events since 2010. In 2017 she released her debut cookbook Zoe's Ghana Kitchen, which was republished and released nationwide in the US in 2021 and landed her a spot on the New York Times Best Cookbooks of 2021 List. Zoe's mission has always been to bring the great flavors of West Africa to a wider audience, and her work has been acknowledged through positive press and publicity including being named one of London's hottest chefs by Time Out and one of “The 44 Best Female Chefs” by Hachette Cuisine France. Today's show also features Shari's PR tip to tell your story; two Speed Round games, and Shari's Solo Dining experience at Chef Christopher Kostow and Martina Kostow's Jew-ish Deli, Loveski, at the Oxbow Public Market in Napa, CA. Photo Courtesy of Pierre Thiam and Zoe Adjonyoh.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Chile, unfortunately over the last 50 years there have been changes in the African diet for the worst because of the accessibility of fast food. This week we are talking about how changing your mindset around healthy foods can transform your health, and how to see vegetables as more than just a side dish!Bola also shares how she has maintained her healthy eating and lifestyle habits, and how her certification in health coaching developed her passion for making incredible West African dishes accessible for all diets. She details her health journey from how consuming sugar loaded fast drinks and having a Cancer scare led her to begin her journey to discovering a healthy lifestyle. Tune in to this episode to learn how to ‘find your fabulous' before it's too late. -Xo Raw GirlGrab your favorite African ingredients and get ready to learn:The change in African diet over the last 50 yearsNutritional properties in West African foodsHealth benefits of staple West African whole foodsRecipes I have cultivated from my time living in AfricaBolas incredible journey into foodWhy being in charge of your health is empoweringSustainable ways to lose weightWhy how you're eating is just as important as what you're eatingHow apple cider vinegar can help your digestive systemThe importance of listening to your bodyChile, if after listening to this episode you have realized that you need to take action on that pain in your body that's been bugging you, sign up for a free 20 minute meet and greet to talk to me via my website www.therawgirl.comFind the infectiously bold Bola on Instagram: @bolaobileye and discover more about her incredible businesses at @skinnycookinc and @jitterbug.life​Hey girl hey, in the latest episode of this season we are covering how to cook healthily with west African cuisine, as well as how to transform your health holistically.  

Henna Zinzuwadia is the Founder and Director of Wine for AYỌ, a multicultural collective hosting chef's tables, a supper club and the more recent addition of wine club. Her recent achievements include GQ Sommelier of the Year 2022 and Be Inclusive Hospitality's People's Choice Person of the Year 2022. She is currently in Kenya working with California Select Wines as a sommelier, showing the hidden gems of Napa Valley.

Tucked away at 5060 S 107th St, Omaha, NE 68127 is Chaima's African cuisine, and tucked within are very accessible and delicious flavors to delight the senses. It's been a bit since I've walked through these doors though I have been to Chaima's food truck that you may have seen around town. Since my last visit there have been wonderful updates to the interior of the restaurant, but the flavors are still delivered to the table from a knowledgable hand. Let's talk chicken, let's talk fufu, and let's talk tasty so… Hang on to your fork and listen if you're hungry.

Clement is in conversation Chef and Author Mokgadi Itsweng where they are discussing the importance of African cuisines to heritage and traditions across the cultures and religions of South Africa. Listeners also share some of the traditional food they grew up eating and touching on how it helps them to connect with their roots today. See omnystudio.com/listener for privacy information.

Over the last 10 years, Freda Muyambo has become a sought-after expert on African cuisine, contributing to numerous publications, podcasts and various TV features. On this episode, she details how her food journey started as a way to escape the stress and demands of being an engineer to fully exploring and sharing the rich diversity of the African continent with audiences, chefs and home cooks.

Samantha Kotey is a corporate attorney, food enthusiast, and cook born and raised in Houston, TX to Ghanaian immigrants. Growing up with a Ghanaian mother who proudly subscribed to traditional West African social norms meant that food was at the forefront of her life from a very young age. Early on, she recognized the insidious pattern of marginalizing Africa, which naturally bled into the realm of food and has resulted in a negative perception of African cuisine.Through her business, Auntie's Ice Cream, she strives to shift this paradigm and continue to etch the identity of African food in our global food culture. Auntie's is a vessel through which she can share ingredients, methods, and flavors indigenous to Africa through a universal comfort food.Find Auntie's on Instagram (@auntieicecream) and online at www.auntiesafricanicecream.comPhoto Courtesy of Samantha KoteyFollow Item 13 on social media: Instagram, Facebook and Twitter @item13podcastDon't forget to subscribe & leave us a review!HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Item 13: An African Food Podcast is Powered by Simplecast.

On the way to Cleveland, Ohio to continue earning his chemistry and physics degree after his university in Senegal shut down due to student strikes, a young Pierre Thiam was waylaid in New York City having been robbed of his father's savings within one week of arriving. His introduction into New York City's restaurant world, borne out of necessity for survival and to avoid sharing the unfortunate news with his father, was where he found his calling. Today, Chef Pierre Thiam is a celebrated chef, restaurateur, award-winning cookbook author, lecturer, and entrepreneur. Born and raised in Senegal, he is known for his innovative cooking style, modern and eclectic, yet rooted in the rich culinary traditions of West Africa. He is the chef and owner of critically acclaimed Harlem restaurant, Teranga, which serves fast-casual West African fare directly sourced from farmers in the region. Recently, he moved to the Bay Area to raise his family.Pierre is the author of three cookbooks including, The Fonio Cookbook, released in October 2019. He has won numerous awards and accolades for his cooking and advocacy.His company Yolélé advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa. The company’s signature product, Yolélé Fonio, a resilient, restorative and nutritious ancient grain, is found in Whole Foods, Target, Amazon, and other retailers across America. Chef Pierre and host Brad Johnson explore a variety of subjects including his journey through the restaurant ranks, the rise in popularity of West African food, his mission to bring the ancient miracle grain, fonio, to America and beyond, and how soul food reminded him of home with its rich flavors, an example of how the culture and food of Africa migrated to the Caribbean and America hundreds of years ago and survives today. We learn why Senegalese President Léopold Sédar Senghor was a hero for Pierre and his belief in "new humanism", which guided his actions when the pandemic struck. Join us at Corner Table Talk! * * * Please follow @CornerTableTalk For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ For questions or comments, please e.mail: brad@postandbeamhospitality.comSee omnystudio.com/listener for privacy information.

Ann and Tarik talk about Immy's new spot, Flour Child also gets a brick and mortar, Pete's Pops is ready to rock and roll for the Summer, and Ann took in a film about the World Central Kitchen at this year's MKE Film Festival.

Eric Adjepong talks about growing up in a West African home in New York City and his early food memories. He talks about always having a sense of his career path and why he chose to pursue degrees in nutrition and public health to supplement his culinary knowledge. Eric talks about his decision to focus on West African cuisine while competing on TV and what it means to elevate the foods of his heritage in the culinary world. He reveals how he met his wife and business partner, Janell, and the keys to an intimate dinner party. Eric shares what he is learning so far about becoming an author of a cookbook and the meaning behind its title. He talks about the hallmarks of West African cuisine and the traditional American staples and practices that are influenced by the African diaspora. Eric shares his reaction to being on Food Network's 2022 Hot List and his experiences filming Alex vs. America with the Iron Chef Alex Guarnascheli. He talks about competing on the latest season of Tournament of Champions and why it is the most difficult food competition show out there. Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessedConnect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-networkFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee on Instagram: https://www.instagram.com/jaymeesireFollow Eric Adjepong on Instagram: https://www.instagram.com/chefericadjepong/Learn More About Alex vs. America: https://www.foodnetwork.com/shows/alex-vs-america

How has West African -specifically Ghanian- cuisine [and its plant-based nature], influenced US and Caribbean food cultures? Nana-Serwa Mancell is the Founder and chef of Veghana, a meal delivery and catering company based in Dubai that serves vegan West African cuisine. Nana believes that West African Food deserves a place among the popular global cuisines, and that it has an enormous amount to offer anyone on a plant-based diet. We discuss this crucial shift, and much- much more!

Nyanyika Banda has a passion for studying the foodways of the African diaspora. Growing up surrounded with the culinary traditions of her father's Malawian culture, she has had a lifelong hunger for exploration. In April 2020, she published an installment of My Family Recipe titled "The Chicken Curry That Put My Broken Family Back Together Again." It's about building traditions and finding forgiveness through a childhood recipe.If you're hungry for more of this story, you can read Nyanyika Banda's original essay “The Chicken Curry That Put My Broken Family Back Together Again,” published by Food52. My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

In this Matbakh event, we talked to Anissa Helou about how her work and writings on cuisines and culinary heritage of the Middle East, Mediterranean and North Africa. She is the author of award-winning cookbooks “Sweet Middle East”, “Levant”, “The Fifth Quarter”, “An Offal Cookbook,” and more. Created & Hosted by Mikey Muhanna, afikra Edited by: Ramzi RammanTheme music by: Tarek Yamani https://www.instagram.com/tarek_yamani/About Matbakh:Matbakh is a conversation series that focuses on food and drink of the Arab world. The series will be held with food practitioners who study how food and the kitchen have evolved over time in the Arab world. The guests will be discussing the history of food and what its future might be, in addition to a specific recipe or ingredient that reveals interesting and unique information about the history of the Arab world. Guests will be chefs, food critics, food writers, historians, and academics. Following the interview, there is a moderated town-hall-style Q&A with questions coming from the live virtual audience ‎on Zoom.‎ Join the live audience: https://www.afikra.com/rsvp   FollowYoutube - Instagram (@afikra_) - Facebook - Twitter Support www.afikra.com/supportAbout afikra:‎afikra is a movement to convert passive interest in the Arab world to active intellectual curiosity. We aim to collectively reframe the dominant narrative of the region by exploring the histories and cultures of the region- past, present, and future - through conversations driven by curiosity. Read more about us on  afikra.com

In this episode of Tell Your Best Story, Jensen speaks to Zoe Adjonyoh of Zoe's Ghana Kitchen about how she started cooking Ghanaian food for herself as a latchkey kid, how oral tradition is used in passing down West African recipes, and about creating the canon of West African food one cookbook at a time. Zoe's Ghana Kitchen Zoe's Ghana Kitchen - An Introduction to New African Cuisine – From Ghana With Love

07 October 2021: We talk African cuisine, from Boerewors to jollof.  We also explore Jamaican culture and cuisine at the Expo and meet the overnight star of the mega event, Mira Singh. Sonal catches up with the guys from Pickl as they discuss the food news roundup over their new Impossible burger. And what foods are good for your brain? Nutritionist Samar tells us. See omnystudio.com/listener for privacy information.

On this new episode of  " The Wave" we will be discussing how African cuisine is slowly shifting to gastronomy with a new generation of chefs promoting and developing a new identity of African cuisine.   Host : Joan Murielle Yombo, is a media and communication professional, specialized in  African territories. She manages communication campaigns for 25 countries in Africa within Canal  International. In love with Africa stories, she created LE MIAMSHOW in 2019, a culinary media that  militates for a better valorization of Afro cuisines and their actors.   Speakers :    • Tola Akerele: Nigerian interior designer Tola Akerele is a woman of many talents. With a  successful career in investment banking behind her, 16 years ago, she decided to shift gear  and move from London to Lagos. She now works as an established interior designer and hotelier, and most recently launched a cookbook dedicated to Nigerian cuisine entitled The  Orishirishi cookbook.   • Ire Hassan – Odukale : As a restaurant Director, he opened IKOYI with his friend, Chef  Jeremy Chan in July 2017 . Located in London's historic St James's, Ikoyi is a unique  combination of the two men's backgrounds – the bold tastes and rich flavours of Ire's  childhood in West Africa and Jeremy's chef experience in the great kitchens of Noma, Dinner  by Heston Blumenthal and Hibiscus. Together they have created an unrivalled dining  experience with a truly innovative cuisine that marries an intricate balance of flavour and  spice with a fearless enjoyment of the tastes and produce of the season.   • Victor Okunowo: Victor Okunowo is the head Chef at London's Talking Drum, a West  African fine – dining restaurant new to the South West of the capital. He took part in  Masterchef in 2020, a culinary TV show broadcasted on BBC, and he was one of ten semi finalists in the competition.     Hosted by Ausha. See ausha.co/privacy-policy for more information.

Africa and African cuisine is discussed for 33 minutes

Abena Foli was born and raised in Ghana until 2006, when she immigrated to the US. Her passion for food comes from her farmer-father who taught her how to blend spices, and how to cook. Since high school, Abena has been passionate about combining her love for food, with her love for the sciences. This led her to pursue her Master’s degree in Food Science specializing in Food Safety Microbiology, after her Bachelor’s degree in Biochemistry. She has over 8 years practical food industry experience, starting off as a product developer, and subsequently transitioning to food labeling compliance and regulatory affairs.Abena’s work experiences exposed her to the gap of authentic West African retail products, excellently packaged in formats relatable to the American home cook standards, and complaint with the US FDA labeling regulations. This led her to start POKS Spices in 2016 to help Americans Discover FlavorFULL Goodness of the bold flavors of West Africa via Spicy Authentic West African Seasonings. Leveraging her food science expertise and using her family recipes, the spicy seasonings are locally made in Texas using ingredients familiar to the American home cook, but blended to give that Authentic Spicy West African flavor profile.In 2017, POKS Spices was honored as one of the top 100 businesses in the FedEX Small Business Grant Program. Also, in 2017 and 2019, POKS Spices Seasonings won awards at the Zest Fest Fiery Food Challenge Competitions. The Institute of Food Technologists recognized Abena as part of its Emerging Leaders Network 2019 cohort class for dynamic, high potential, talented, and passionate food professionals. In January 2021, Abena started a consulting practice to help make the US FDA Food Labeling Regulations easy to understand, and to comply with, for small businesses with food products for retail.Follow Abena and her work online:Instagram: @poksspicesWebsites:Spices: www.poksspices.com Consulting / Food Labeling Course: www.folifoodconsult.com----Follow Item 13 on social media: Instagram, Facebook and Twitter @item13podcastDon’t forget to subscribe & leave us a review!Photo Courtesy of Abena Foli.Item 13 is powered by Simplecast.

Take Two is our new mini-series, catching up with guests from previous seasons on what they’ve been up to since they were last on the show. This week, I chat with Naa Oyoo Kumodzi, lifestyle blogger, social media consultant, food blogger and entrepreneur. For full details on her background and work in food, tune in to Episode 4: Telling the Ghanaian Food Story with Naa Oyoo Kumodzi.Find Naa Oyoo online:Naa Oyoo on Instagram.Essi’s Eatery on Instagram.----Follow Item 13 on social media: Instagram, Facebook and Twitter @item13podcastDon’t forget to subscribe & leave us a review!Photo Courtesy of Naa Oyoo Kumodzi.Item 13 is powered by Simplecast.

On this week's episode, I chat with award winning chef and restauranteur, Siba Mtongana CEO & Co-Founder of The Siba Co, a food solutions and innovations company in South Africa.From aspiring home cook in the semi-rural Eastern Cape to restaurateur in one of the most prestigious hotel venues on the African continent, Siba has had an amazing culinary career. Through her TV show Siba’s Table on Food Network, Siba became a household name in 135 countries globally, garnering an iconic following. She has gone on to win five U.S. Film and Television Awards and four awards locally. She is the author of two books, Welcome to My Table - which she self published and Siba Let’s Cook - a cook book for children and the whole family. Most recently, she launched Siba The Restaurant, a fine dining restaurant at Cape Town’s most sought after address, the Table Bay Hotel at the V&A Waterfront, Cape Town. AFRICAN BUSINESS STORIES WEBSITE:www.africanbusinessstories.comAFRICAN BUSINESS STORIES INSTAGRAM:https://www.instagram.com/afribizstories/AFRICAN BUSINESS STORIES FACEBOOK:https://www.facebook.com/afribizstories

Ruth Nakaar is the founder and owner of Fudena, a food concept currently based in Philadelphia that aims to be America’s first West African fast-casual restaurant chain. Think Chipotle but with the bold flavors of West Africa. Initially an idea she started working on while pursuing her MBA at Wharton, Ruth went from hosting recipe tastings for friends and classmates in her tiny studio apartment to cooking out of a commercial kitchen and serving all of Philadelphia. The love for the food she grew up with as a first-generation Ghanaian American drives Ruth’s passion to push West African cuisine into the U.S. culinary mainstream. She has an MBA from Wharton and a BA in Political Science from Yale University.Find Fudena online:Website: www.eatfudena.comInstagram: @eatfudena----Follow Item 13 on social media: Instagram, Facebook and Twitter @item13podcastDon’t forget to subscribe & leave us a review! Photo Courtesy of Ruth  Nakaar.Item 13 is powered by Simplecast.Item 13, Yorm Ackuacku, podcast, talk, radio, Africa, African cuisine, Ruth Nakaar, West African, Ghanian, Ghana

Rachel Laryea is the founder and CEO of Kelewele, a food service and cultural lifestyle brand reimagining plantains in its mission to connect the African diaspora through food, culture and innovation. She is also a dual Ph.D. candidate at Yale University studying Black capitalists in the transAtlantic financial industry.Find Kelewele online:Website: Kelewelenyc.comLinktree sites: https://linktr.ee/kelewelenycCookbook (A Plantain Love Story - available on Amazon)----Follow Item 13 on social media: Instagram, Facebook and Twitter @item13podcastDon’t forget to subscribe & leave us a review!Photo Courtesy of Rachel Laryea.Item 13 is powered by Simplecast.

Take Two is our new mini-series, catching up with guests from previous seasons on what they’ve been up to since they were last on the show. This week, I chat with Chef Cynthia Péan, a professionally trained plant-based chef and nutritional consultant. For full details on her background and work in food, tune in to Episode 13: Eating Vegan the African Way.What Cynthia is currently working on:The Spices: afcavefoods.com Culinary & Conversation: monarchmagazine.com Facebook Watch: The Reclamation Project's "Reclaiming Your Health", every Tuesday 8 p.m. ESTComing Soon: "Uprooted - A Plant-Based Journey Through The African Diaspora"----Follow Item 13 on social media: Instagram, Facebook and Twitter @item13podcastDon’t forget to subscribe & leave us a review!Photo Courtesy of Cynthia Péan.Item 13 is powered by Simplecast.

This week’s guest is Beatrice Ajaero, the third of six siblings, was raised on Roosevelt Island, a sliver in the East River between Manhattan (of which it’s a part) and Queens. Her mother’s family has roots in New Jersey, a neighboring state that, like New York, is home to many Nigerian Americans, and her mother’s memories of “how her aunties cooked” are re-enacted in the family kitchen to this day. “My mom still guides the menu” at Nneji, Beatrice adds. From the age of 12, when she was the youngest student in a cake-decorating class, Beatrice had wanted to be a food entrepreneur. Rather than pursue culinary school, however, she went off to Bard College, about 100 miles up the Hudson River, then to the University of Buffalo School of Law, near the Canadian border, where she lived with her godparents. Her godfather served as a cook in the National Guard for many years, and Beatrice took to heart his work ethic, which tempered culinary talent with diligence.During this time she traveled to Africa, where she had the opportunity to study food traditions firsthand. Notably, in the summer before her third year of law school, Beatrice ran bakeries and restaurants in the Gambia, where she took up the challenge of minimizing imported supplies by sourcing domestically. Eventually, with both a B.A. and J.D. in hand, she returned to Bard for its M.B.A. in Sustainability program. After launching an African Art gallery on Roosevelt Island with her mother, IBARI became annual vendors at the Saturday Farmers Market and in September of 2019, an international fine food and gift shop in Astoria. Last June, Beatrice opened Nneji as a way to share traditional West African dishes complete with grains such as garri (cassava) and fonio (millet). ----Bio provided by Beatrice Ajaero, culled from Culinary Backstreets.Find Nneji and Ibari on Instagram: @nneji_astoria and @ibari.nyc----Follow Item 13 on social media: Instagram, Facebook and Twitter @item13podcastDon’t forget to subscribe & leave us a review! Photo Courtesy of Brandon Romagnoli.Item 13 is powered by Simplecast. 

The trio begin this episode somewhat acknowledging a troll and speaking on African Cuisine highlighting the spiciness within the food and condiments (Spicy oil). They also briefly recap the Danny Garcia vs Errol Spence bout. They explore theory of family or "Kin"  and friends; also the casualties of growth, maturity and eliminating this "No new friends" mentality. 

Close your eyes and imagine you’re eating at a fine-dining restaurant for a special occasion. What cuisine are they cooking? French? Italian? Spanish? New American?Why not Ghanaian, Nigerian, or Ethiopian food? Which cuisines do we choose to elevate and which do we sideline or leave out of the conversation entirely? Today’s guest is Kess Eshun, a Ghanaian chef and pastry chef who makes a living creating magical meals that weave together her memories of growing up in Ghana with her culinary journey here in America. She’s here to take us on a delicious and informative journey through modern African cuisine. Episode Show Notes:Learn more about Kess on her website and Instagram. She also has an app! For an extra flaky pie crust, Kess recommends freezing your butter and then grating it. She also recommends using vodka in your pie crust for en even better texture. One of Kess's favorite Ghanaian dishes is Red Red, a dish of stewed black-eyed peas in palm oil. Learn how to make Kess's Jollof Rice in this fun video! If you're looking for a game-changing African ingredient to have around, Niter Kibbeh (Ethiopian spiced ghee) is incredibly flavorful and easy to make at home. Kess's go-to karaoke song is anything by Whitney Houston. "I WIll Always Love You" always gives us chills.

Join us for a conversation with Yorm Ackuaku, the founder of esSense 13. A platform dedicated to raising the profile of African food globally, esSense 13 has hosted events including the African continent's first food hackathon, food business pitch competitions and dining experiences in Accra, New York City, Washington D.C. and London. A former CPA, Yorm graduated from Marquette University and holds an MBA degree from Northwestern University's Kellogg School of Management. In 2018, Yorm launched and is host of 'Item 13: An African Food Podcast', an audio production that celebrates the stories of African food entrepreneurs around the world. After 2 years of self-production, Item 13 is now part of Heritage Radio Network, America’s premier food radio station. She was also recently featured in Food & Wine, for her work in promoting African cuisines on a global stage.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

DC versus Baltimore, introducing African food to Top Chef, and the origins of jollof rice and why it's so dang important. Hibiscus is important, too! Finally, how to get started cooking West African food yourself, with Eric Adjepong. You can listen to Smart Mouth on iTunes, on Stitcher, on Spotify. Check out all our episodes so far here. If you like, pledge a buck or two on Patreon.  Eric Twitter  Eric IG  Smart Mouth newsletter  Smart Mouth IG  Katherine Twitter  Sources: Stirring the Pot: A History of African Cuisine  Wanderings in West Africa  Washington Post  Betumi  Cooking, Cuisine and Class  London Review of Books  New York Times  The Guardian  Jack Goody's Vision of World History and African Development Today 

Freda Muyambo is the author and blogger of My Burnt Orange. Freda uses recipes, stories, and history to educate her readers about Pan African food and culture. We had a great time discussing her personal history with food as well as food and culture throughout Africa. Check out Freda: www.myburntorange.com www.instagram.com/myburntorange https://www.facebook.com/MyBurntOrange https://www.youtube.com/user/Myburntorange Support TVTV on Patreon: www.patreon.com/thevoyagesoftimvetter

This week on It's Not All Black & White - the Interracial Couple Podcast, Cera and Matthew talk about their different food culture. Cera's Kenyan upbringing, traditional African cuisine, and the cultural expectation that she would need to cook to get a good husband. Matthew's American food up-bring was very different - American food, a Jewish mother and two parents who both cooked. So much of identity is wrapped in food and what we eat - and when two people with very different food cultures come together, it takes compromise and sometimes an adventurous spirit. This week, we discuss:Intermediate fastingIs breakfast the most important meal?Tradition and culture around foodAfrican cuisineFood and identityEating out and sharing entreesCera's fear of poached eggsCooking for your partnerEmail thoughts and questions to info.itsnotall@gmail.com 

From Fish to Fufu join our table in one awesome show. The Faturday Omaha crew welcomes Dan Hoppen of restauranthoppen.com as we review African food at Chaima's African Cuisine!  

Linda was born and raised in Bukavu in the Democratic Republic of Congo, a city that's right by the border with Rwanda.She grew up in a large family where her grandparents raised her.Linda arrived in the United States in 2008, age 14 to NYC, to leave with her Uncle and Aunt.Linda would begin her food business while at college (found her passion), where she was a biology major. She always had an interest in entrepreneurship and is now fully committed to achieving her passion projects. Find and follow Linda onInstagram - www.instagram.com/lindaacooksWebsite - https://linktr.ee/lindaacooksEmail - info@lindaacooks.com

How can we turn the tide of fast food flourishing in poorer parts of the world? Chef & culinary entrepreneur Selassie Atadika co-founded the first nomadic restaurant in Dakar, Senegal, after spending a decade engaged in humanitarian work with the UN. From New York to Dakar to Accra, Selassi is working to celebrate Africa's cultural and culinary heritage, through plant-forward menus and inspiring conversations.About season 3:Who are taking action to fix our broken food system? From Trinidad and Tobago via Nigeria and Myanmar, to China and Australia, we meet the Faces of Food: 12 inspiring people driving action that is healthy for both people and the planet.Learn more at EATforum.orgSeason 3 post production by Shaw Media. See acast.com/privacy for privacy and opt-out information.

It wasn’t always Fannie’s dream to open a restaurant, but with a little encouragement from her friends and after gaining over 35,000 followers on Instagram by posting photos of her creations, she found the confidence boost she needed to take the leap. Fannie Gibson and her husband Kelechi Eme are cooking West African dishes that will transport you to their home countries of Liberia and Nigeria. You’ll feel like family, so come stay awhile.   Dishes featured in this episode: Jollof rice Peanut butter soup with fufu Fried spinach   Find Fannie's online at fanniescuisine.com and on Instagram @fannies_african_cuisine_ and Facebook https://www.facebook.com/TastyAfricanCuisine/. Fannie's is located at 4105 Troost Avenue, Kansas City, Missouri 64110   The Open Belly podcast is hosted by Danielle Lehman and shares the stories of first-generation American chefs in Kansas City. You can find the Open Belly podcast online at openbellypodcast.com or on Instagram, Facebook, and Twitter @openbelly.

As US consumers continue to explore global flavors and become more familiar with international cuisine, a few regional favorites are rising to the top – including many from Africa.

As US consumers continue to explore global flavors and become more familiar with international cuisine, a few regional favorites are rising to the top – including many from Africa.

After a decade of humanitarian work for United Nations, Ghanian-born, American-raised Selassie Atadika has returned to her homeland to become a chef activist. Through small steps, like launching a line of elegant chocolates and hosting pop up dinners in Accra using indigenous ingredients, she is generating huge interest in the foods of West Africa. Atadika is cooking dishes that have been passed down through generations, updating them, and in the process documenting a New African Cuisine. Her goal is nothing less than changing the conversation around African food at a global and local level. Listen in to this week's Speaking Broadly to hear one woman's journey from aiding refugees to rejuvenating her own country's food traditions. Speaking Broadly is powered by Simplecast.

In this episode of What's Up Omaha I stop by Chaima African Cuisine to speak with Chaima about what it is like to be a small business owner and a representative of African culture in Omaha, Nebraska. It has taken Chaima many years to get momentum going for her business and there was a lot of hard work along the way. She started out loading a grill into her car and following people to places where there was a gathering and she would set up shop. She's come a long way from those times, but the passion and hustle have not stopped. It's now a family affair and things are better than ever. Let me know what you think of the interview! Visit Chaima - http://www.chaimasafricancuisine.com/

Guest: Andre Bezuidenhout - Chef De Cuisine

Hello my friends! In this episode I bring Eric Still (not Eric Stills -- I discovered that I do not know my friends name...) back on the show! Eric and I tackle a topic that has been very relevant to our one-month stay in Tanzania and that is the delicious cuisine that we have encountered in East Africa. Specifically, we discuss some of the traditional Tanzanian dishes and I confess to one of my true loves in life -- Ethiopian cuisine.  Eric and I just returned from a quick excursion over to the island of Zanzibar where we discovered some amazing food, music and culture as a whole. Finally, we finish up this podcast by talking about some of the most interesting cases that we have seen while rotating at the local hospital and express some gratitude for the experience we are having over here. Enjoy!

On this episode of the Support is Sexy podcast, chef Tokunbo Koiki of Tokunbo's Kitchen talks about the light-bulb moment she realized she was a great cook – and that she could possibly create a business out of this skill, how she evolved from a street food vendor to a buzzed-about supper club, how she survived the hard times that almost made her want to quit everything and how she created a dining experience that combined cultural immersion with conversation.

As we wrap up 2017 Pulse takes a look back at some of our favorite stories this year. First to Uganda where we meet a group of young talented dancers who are physically challenged. A young Ghanaian cook brings African cuisine to London. And put your best foot forward for Go-Go music in Washington. It's about to go on tour to Nigeria too.

As we wrap up 2017 Pulse takes a look back at some of our favorite stories this year. First to Uganda where we meet a group of young talented dancers who are physically challenged. A young Ghanaian cook brings African cuisine to London. And put your best foot forward for Go-Go music in Washington. It's about to go on tour to Nigeria too.

What does the future hold for young South Sudanese refugees in Uganda? A young Ghanian-Irish cook brings African Cuisine to London and her customers cannot get enough of it and the Queen of everything Beyonce goes bilingual on a new remix of Mi-Gente, the global hit single by J Balvin and Willy William. All that and much more in this weeks edition of pulse with your host Jane Nyingi

What does the future hold for young South Sudanese refugees in Uganda? A young Ghanian-Irish cook brings African Cuisine to London and her customers cannot get enough of it and the Queen of everything Beyonce goes bilingual on a new remix of Mi-Gente, the global hit single by J Balvin and Willy William. All that and much more in this weeks edition of pulse with your host Jane Nyingi

Today on Food Without Borders, Sari chats with Vonnie Williams, the co-founder of The Black Forks, a platform that explores all things Food and Culture through the Black lens. Vonnie started The Black Forks after spending time in PR and realizing that very few minority voices were represented in food media. Tune in to hear about Vonnie’s upbringing living with her family in Ghana and a candid conversation about food and race.

Feb. 20, 2014. Tambra Raye Stevenson shared her culinary nutritional discoveries in African heritage foods. Speaker Biography: Tambra Raye Stevenson is a nutritionist and founder of Nativsol Kitchen in Washington, D.C. She is an advisor for the African Heritage and Health Program of the Oldways Preservation Trust and a member of the DC Mayor's Office on African Affairs, Health Education Planning Committee. For transcript, captions, and more information, visit http://www.loc.gov/today/cyberlc/feature_wdesc.php?rec=6266

Dave Arnold is back from Senegal with another episode of Cooking Issues! Joining him in the studio is Peter Kim of the Museum of Food & Drink. Tune into this episode to hear Dave talk about milk- both cow and human. Is it ok to freeze milk? And should you drink alcohol if you are breast feeding? Later, Dave and Peter offer some suggestions for creating non-alcoholic drinks that taste and feel like real cocktails. Find out how to infuse nut flavors efficiently, and how to make large-format ice at home. Hear Dave and Peter talk about some of their favorite food and drink from West Africa, and learn why West African cuisine and flavors has been largely neglected in high-end restaurant kitchens. Thanks to our sponsor, Chefsteps. “Human breast milk is vastly water, so you would assume that a mother’s milk is close to her blood alcohol level.” [15:20] — Dave Arnold on Cooking Issues

This week, FI2W Editor Aaron Leaf talks about where to get African cuisine in New York City.