W Journal

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Taking Stock: Caribbean Food In New York City

Inexpensive neighborhood restaurants have been key in connecting Jamaican expats with the flavors of home, but some chefs and diners are looking to bring the cuisine to new audiences and spaces.

Harriet Akinyi 7/22/22 Harriet Akinyi 7/22/22

Kenyan Coffee’s Next Wave Focuses on Home

Long a producer of fine coffee for export, the country is developing a café culture all its own

Kareem Arthur 3/18/22 Kareem Arthur 3/18/22

For Umami and Tradition, Dawadawa

This fermented locust bean paste from sub-Saharan Africa holds a special place for a writer connecting with his heritage.

Barakat Abdulsalam Abisola 2/23/22 Barakat Abdulsalam Abisola 2/23/22

Chapati’s Other Identity

For many in East Africa, this Indian bread is more than just a food—it’s a cultural touchstone.

Ifenaike Michael Ayomipo 2/7/22 Ifenaike Michael Ayomipo 2/7/22

Almond Fruits—A Repository For Memories

Known simply as ‘fruit,’ in Lagos, these tart treats picked straight from state-planted trees were an integral part of one writer’s school days.

Kang-Chun Cheng 1/12/22 Kang-Chun Cheng 1/12/22

Nairobi Food of Change

In an ever-growing city, international cuisines, traditional dishes and environmental concerns find a harmonious balance.

Jaco Prinsloo 9/1/21 Jaco Prinsloo 9/1/21

Behind Boerewors

This sausage tells the story of South Africa’s colonization.

Itty Okim 8/25/21 Itty Okim 8/25/21

Kebab Means ‘Suya’ In Lagos

There is an established culture of consuming and making kebabs in Lagos. It began decades ago, and even amid challenges, it doesn't seem to be ending anytime soon.