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The African Gourmet

The African Gourmet: Explore African Culture & Recipes

One bowl of fufu can explain a war. One proverb can outsmart a drought.
Welcome to the real Africa—told through food, memory, and truth.

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Diverse hands placing food on shared table

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Artistic Cheese Making in Africa

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Artistic Cheese Making in Africa

Making artisan Kivu cheese in Africa



To produce Kivu cheese usually no modern equipment is used, just years of experience and know-how

Making artisan Kivu cheese in Africa



 The green hills of Masisi, in the Democratic Republic of the Congo North Kivu province, hides a delicious cheesy secret, Kivu artisan African cheese. Small dairy farms in the Democratic Republic of the Congo Africa make world famous Kivu cheese by hand.


The Democratic Republic of Congo may not be the first country you think of when it comes to cheese making and cheese is not a part of the traditional African diet. In 1970, Italian cheese makers began teaching local farmers the art of cheese making utilizing cows and their milk that are a traditional part of DRC diet.  


The history of Kivu cheese making today in the Masisi territory has produced hundreds of small family and company-owned dairy farms employing locals while teaching the fine art of cheese making. African Ndama and Zebi cows along with European Friesians and Brown Swiss cows are the main milk providers in the Kivu cheese making process.  

To produce Kivu cheese usually no modern equipment is used, just years of experience and know-how goes into the morning milking, by hand to converting the fresh milk into cheese. Kivu cheese produced by Masisi dairy farms is similar in tastes to Gouda cheese. Young Kivu cheese is a soft cheese mild in taste with a creamy texture. 

Did you know?

Making cheese in Africa is not traditionally practiced despite an abundance of cows, goats and sheep in many African regions.



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Recipes as Revolution

Recipes as Revolution

When food becomes protest and meals carry political meaning

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African woman farmer

She Feeds Africa

Before sunrise, after sunset, seven days a week — she grows the food that keeps the continent alive.

60–80 % of Africa’s calories come from her hands.
Yet the land, the credit, and the recognition still belong to someone else.

Read her story →

To every mother of millet and miracles —
thank you.

Working Hands of Africa

The labor and love that feeds a continent

Hands holding African fruit

African Culture & Traditions

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Hands preparing fufu

How Fufu Explains Politics

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Farming hands in Africa

Slow Food Disappearance

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The Universal Plantain

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African Gourmet FAQ

Archive Inquiries

Why "The African Gourmet" if you're an archive?

The name reflects our origin in 2006 as a culinary anthropology project. Over 18 years, we've evolved into a comprehensive digital archive preserving Africa's cultural narratives. "Gourmet" now signifies our curated approach to cultural preservation—each entry carefully selected and contextualized.

What distinguishes this archive from other cultural resources?

We maintain 18 years of continuous cultural documentation—a living timeline of African expression. Unlike static repositories, our archive connects historical traditions with contemporary developments, showing cultural evolution in real time.

How is content selected for the archive?

Our curation follows archival principles: significance, context, and enduring value. We preserve both foundational cultural elements and timely analyses, ensuring future generations understand Africa's complex cultural landscape.

What geographic scope does the archive cover?

The archive spans all 54 African nations, with particular attention to preserving underrepresented cultural narratives. Our mission is comprehensive cultural preservation across the entire continent.

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Yes. As a digital archive, we're committed to accessibility. Our 18-year collection is fully searchable and organized for both public education and academic research.

How does this archive ensure cultural preservation?

Through consistent documentation since 2006, we've created an irreplaceable cultural record. Each entry is contextualized within broader African cultural frameworks, preserving not just content but meaning.