Recently, when I asked chef Pierre Thiam why West African cuisine was suddenly being touted as a new food trend, he laughed and said, “It’s been around for a few thousand years.” Then he thought for a ...

Dinner at Meza Malonga is not just a meal – it’s a tour of the African continent. Delicately plated dishes feature Nile perch from Uganda, Algerian olive oil, and penja peppers from Cameroon.

Four in every five people in Africa cook using wood, charcoal and other polluting fuels in open fires or inefficient stoves. This releases harmful pollutants and leads to respiratory illnesses and ...

We have argued in the Digest that bio-based fuels, chemicals, and materials ought to be a cornerstone of the modern African economy. In addition, we recently assisted the Atlantic Council to envision ...