• Tuleka Prah

• Cláudio Silva

In a rapidly changing city like Luanda, it is important to be able to catalogue all of its eating establishment, or at least those that our wallets and stomachs allow.

• Bukola Afolayan

Pierre Thiam, a Senegalese-born chef defining African restaurant food in the United States, argues that it is insulting to categorize African cuisine into one box.