Culinary

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 tomatoes. Across Benin, food is more than sustenance—it is a narrative written in spice, texture, and shared ritual. At the core of this West African nation’s cuisine are humble staples: maize, yams, and cassava. Their preparation, however, elevates them beyond the ordinary. Pâte—a dense, smooth dough made from corn or millet flour—often anchors the plate. On its own, it is mild, but when paired with sauces such as tomato-based sauce tomate or the creamy, slow-simmered sauce d’arachide...

In Ethiopia, food is never merely sustenance. It is ritual, conversation, and community, unfolding around platters of richly spiced stews and the soft, sour tang of injera. This spongy flatbread, at once plate...

In Eritrea, food is rarely just sustenance. It is a marker of heritage, a reflection of history, and a deeply communal ritual. At the center of this tradition lies injera, the spongy sourdough...