This autumn, Food by National Geographic Traveller (UK) shines a spotlight on West African cuisine, a food culture gaining immense recognition in the global culinary scene. The magazine’s latest issue provides an in-depth guide to the region’s signature dishes, offering readers a chance to experience the flavours that have been delighting taste buds worldwide.
West African Cuisine in the Culinary Spotlight
Earlier this year, two London-based restaurants, Akoko and Chishuru, earned Michelin stars for their fine-dining interpretations of West African cuisine. Both restaurants showcase the innovative approaches of West African diaspora chefs, who are redefining and elevating the cuisine within the global culinary landscape. Founders Aji Akokomi and Joké Bakare offer refined takes on traditional dishes such as peanut stew and thieboudienne, the latter being often recognised as the “original” jollof rice.
Nicola Trup, editor of Food, expressed her enthusiasm for this rising trend:
The UK, especially London has been home to an array of outstanding West African restaurants for quite some time, and in recent years, the region’s cuisine has started to make a significant impact on the dining scene. It’s truly exciting to witness the innovative twists that talented chefs are bringing to dishes like akara — black bean fritters — and our cover story delves deeply into their cultural roots and origins.
Top Picks and Where to Find Them
For those eager to explore these flavours, the magazine highlights some of the best places to try iconic West African dishes, both in the UK and in countries like Ghana, Nigeria, Senegal, and Sierra Leone. From cassava leaf stew to communal plates of thieboudienne, readers can embark on a culinary journey through the heart of West Africa.
Trup adds:
“As for those who are yet to tuck into a bowl of cassava leaf stew or a communal plate of thieboudienne, the wait is over. We’ve picked out some of the best places to try them, both in the UK and further afield, in addition to offering recipes for four delicious dishes that readers can prepare at home.”
Recipes and Inspiration for Home Cooks
Alongside restaurant recommendations, Food includes recipes for home cooks wanting to experiment with West African flavours. The issue provides easy-to-follow guides to preparing key dishes such as peanut stew, akara, and other regional favourites. With these recipes, readers can bring the bold, comforting flavours of West Africa into their kitchens.
Global Culinary Adventures
The autumn issue also takes readers beyond West Africa, offering insights into other world cuisines. From Transylvanian home-cooked meals in Romania to hearty family dinners in the mountains of Liechtenstein, Food continues to deliver diverse culinary experiences from around the globe. Additional features include explorations of Italy’s Adriatic coast cuisine and a focus on the food scenes in Los Angeles, Istanbul, and Vilnius.
Featured Highlights
The magazine promises the usual mix of inspiring features, tempting recipes, and interviews with renowned chefs. Highlights from the issue include:
- Deconstruct: Beef Wellington — Everything you need to know about this British classic.
- My Life in Food: Eva Longoria — The actress discusses her love for cooking, growing up on a Texan ranch, and exploring indigenous Mexican ingredients.
- Try It Now: Himalayan Dumplings — How momos are making their way onto UK restaurant menus.
- The Pioneer: Kristian Baumann — The Copenhagen-based chef blends his Korean heritage with Danish traditions to create innovative dishes.
- Five Ways With: Squash — Creative ways to cook with this autumnal favourite.
With this issue, Food by National Geographic Traveller (UK) continues to be an essential guide for food lovers eager to explore global cuisines. Whether you’re interested in dining out or cooking at home, this edition provides a wealth of inspiration.
