The world is ready to appreciate African cuisine
May 09, 2021
3 minutes
BUHLE MBONAMBI buhle.mbonambi@inl.co.za
Pexels
THERE was a time when we read about African cuisine in food publications and glossy travel magazines, it was about food from North Africa.
They would wax lyrical about the tagines of Morocco, the falafel and shawarma Egypt is famous for. The flat bread and cous cous of Libya and the lablabi enjoyed in Tunisia.
Rarely has there been attention paid to other parts of the continent, until recent years.
We have seen food writers, chefs and cooks highlight cuisine from West, East and
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