African Foods

We are constantly delving into the two way relationship between "African Food" and Culture.

African Cuisines

We focus on the many ways African Food and African Culture, both of the Continent and in the African Diaspora, have impacted each other.

Culinary History

We research and document African culinary history and link that past to present day innovation in the African Food space

Our Mission

Our vision is of a growing and accessible African Food ecosystem which is rewarding for all participants. By documenting culinary history specific to the broad African experience, we help ensure an authentic foundation for culinary innovation in the African Food sector.

Featured Crops

  • Baobab
    • Baobab is a tree native to Africa, Australia, and Madagascar. The fruit is rich in carbohydrates and various nutrients e.g. calcium, potassium, and iron.
  • Okra
    • Okra is a flowering plant that contains edible seed pods. These seed pods are rich in fiber, vitamin C, and vitamin K. Okra is grown in temperate climates, and is thought to have originally come from Africa or South Asia.
  • Finger Millet
    • Finger Millet is a grain that originates from East Africa. It is highly durable, being resistant to droughts, harsh weather conditions, and having a long storage time. Finger millet has high levels of calcium, iron, and fiber.
  • Carissa
    • Carissa is a set of shrubs and small trees that are native to Africa, Australia, and Asia. The fruit of these plants are high in Vitamin C, calcium, and magnesium.