My African Food Map An authentic collection of the most popular recipes from around the African continent. It is the start of a growing record of African recipes just as they are made, by people who love to eat them, and who prepare them every day.

For a serving of 4 – 6 6 large tomatoes; 4 large onions; 6 cloves of pressed garlic; 2 chillies (optional) 2 tablespoons of tomato paste; vegetable oil

For me, being in Ghana is synonymous with being around great food. With a coast, a tropical interior and a desert-like region to the north, the range of food in Ghana is very diverse and always exciting.

“My favourite food would be kitfo, of course. Yes, kitfo – I love it because… Like I said, it’s the butter. The way they make the butter – the way they season it; even the seasoning – the spices they put in there is so beautiful. Well, it’s something …

For a serving of 4-6. 6 pieces of chicken; 9 large onions, finely chopped; 3 tablespoons of pressed garlic; 1 ½ tablespoons of mashed ginger; ½ a cup of oil

South Africa (5) Kenya (5) Ghana (4) Doro Wot. This richly-seasoned dish is one of the most popular recipes, and with good reason. The complexity and depth of flavour in the niter kibbeh and berbere alone, should tell you a lot about what to expect from Ethiopia’s answer to “chicken stew.” ... All material and information here is ...

My African Food Friends is a visual series (photos+video), and an extension of the on-going Food Map project. At its core, this new series is about people coming together and sharing delicious foods from African and Black diasporic kitchens, in a relaxed, intimate setting.

For a serving of 2 – 4 1 heaped cup of shiro flour; 3 large onions, finely chopped; 2 teaspoons of mashed garlic; ¾ cup of oil; 4 cups of boiling water

Chop onions and set aside. Peel the garlic and put it into a mortar. Add some salt and then pound into a pulp. Cut the beef into small cubes. Peel potatoes.

My experience of Kenyan food at the time, largely consisted of ugali and a lot of leafy vegetables. I was therefore very keen to visit Kenya in 2013, because I very much wanted to expand this very limited food memory.