When you think of cassava, you probably picture garri, fufu, eba, and other familiar dishes made from this versatile food ...

The beauty of cassava leaves lies in their versatility in the kitchen. They serve as a flavorful base for various dishes, ...

Nonsense, it is we who pooh pooh the easy methods and go for difficult means. Just eating 100 grams of manioc – cooked in any way you like with spices if necessary, except frying, three times a day ...

The 15 top food trends that will define 2025 were presented by Samson Hospitality. They are: 1. Ethnic FusionGlobal flavors ...

Right now, passengers on Qatar Airways’ Lagos-Doha route can savour west Africa’s beloved jollof rice, and slow-cooked beef ...

Attiéké, a tangy cassava couscous that has been a staple of Ivorian cuisine for generations, has been recognised by Unesco as ...

THIS year, the Guyana School of Agriculture (GSA), a facility that was conceptualised to satisfy a need for national ...

Attiéké, a tangy cassava couscous that has been a staple of Ivorian cuisine for generations, has been recognised by Unesco as a part of the world's intangible cultural heritage.

UNESCO on Wednesday welcomed attieke, the quintessential dish of Ivory Coast, and the skills involved in making the fermented ...