The African Gourmet
Stories from the Continental Table
The African Gourmet is not a list of facts. It is a deep, ongoing study of a continent through its most fundamental cultural expression: food. Here, a recipe is a historical document. An ingredient is a character in a diasporic story. A cooking technique is a philosophy passed down through generations. This site is a curated archive for those who understand that to eat is to know, and to cook is to remember.
This is a focused collection of culinary history, ingredient deep-dives, and recipes that serve as points of entry into complex cultural conversations. I write not about Africa as a monolith, but about the specific, vibrant, and interconnected foodways that tell its true story.Gourmet here does not mean fancy. It means discernment. It means choosing depth over breadth. It means treating the story of West African stews, the science of fermentation bridges with Korea, or the political weight of a cashew nut with the seriousness they deserve. This is writing for readers—and editors—who are tired of surface-level takes and hungry for substance.
I am a writer specializing in African culinary history and culture. This site is my ongoing portfolio and research hub. I am available for commissioned writing, speaking, and collaborative projects that engage with food as a primary source. For professional inquiries, please [contact me here]
