By JONAS LOUBIN
In the humid air of Cotonou’s open markets, the scent of grilled meat mingles with the earthy aroma of maize porridge. Stalls overflow with yams, cassava roots, and baskets of ripe...
By Jonas Loubin
In the bustling markets of Cotonou, the air is thick with the scent of simmering sauces, grilled fish, and freshly milled corn. Amid the clamor of vendors and the hum of...
GABORONE, Botswana — In the warm midday air, a heavy pot simmers quietly over a low flame. Inside, thick cuts of beef yield slowly to time and heat, fibers loosening as the scent of salt, black pepper, and a faint trace of garlic drifts outward. This is Seswaa — the slow-cooked meat dish that has, for generations, been the heart of Botswana’s communal table.
Seswaa is as unpretentious as it is revered. Traditionally prepared with beef or goat, its strength lies in patience rather than embellishment. The meat is seasoned sparingly, then cooked for hours until it can be pulled apart with ease. In many households, the process takes place...
By Jonas Loubin
In the humid warmth of Angola’s coastal markets, the air is heavy with the scent of ripe tomatoes, ground spices, and the nutty aroma of roasted peanuts. At the heart of this sensory tapestry stands a dish...
In the bustling markets of Malabo and Bata, stalls overflow with mangoes, pineapples, bananas, and cassava, their colors and aromas mingling with the smoky scent of fish grilling nearby. Food in Equatorial Guinea is not simply sustenance but a reflection of history, geography, and the interplay of cultures that have shaped this small Central African nation.
The country’s cuisine is rooted in indigenous traditions yet layered with influences from Spanish colonial rule, creating a culinary...
In Gabon, meals are more than nourishment; they are a reflection of history, geography, and the interwoven traditions of over 40 ethnic groups. From bustling markets in Libreville to coastal fishing towns and...
GABORONE, Botswana — In the warm midday air, a heavy pot simmers quietly over a low flame. Inside, thick cuts of beef yield slowly to time and heat, fibers loosening as the scent...
In Congo, food is inseparable from the land that sustains it. Across its vast forests and river valleys, the culinary traditions of the region have been shaped by centuries of adaptation, ingenuity, and...
In the bustling markets of Luanda, the air carries a heady mix of scents—grilled fish crackling over charcoal, palm oil simmering in heavy pots, and the unmistakable heat of piri-piri chilies. The aromas...
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