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Cooking the classic tapas of our geography in a creative way
But in the kitchen their moms are sharing the preparation of a real Jollof rice dish
40 recipes for cakes
Cider-Braised Pork
Food is a portal to culture
EATEN Nº 23: Sea Africa Cooking the classic tapas ofEATEN No. 23: The Sea takes us on a nautical journey through water worlds of old, with stories on everything from the life and times of Sicilian tonnare, the timeless flavors of sea aged rum, the legacies of Armenian caviar kings, the winding saga of the Dutch eel, and more. (Summer 2025) Contributors include: Livia Djelani on the sea faring origins of Peranakan cuisine Jessica Furseth on the immigrant roots of English fish and chips Ian P. Decenna
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