Bunny Chow in Durban: The Curry in a Loaf and Where to Eat It
Durban bunny chow explained: history, quarter vs half, mutton, chicken and beans, how to eat it, where to go, halal curry houses and 2026 prices.
Updated Sep 27, 2026
Africa
African food travel is about shared plates and local markets: injera feasts in Addis Ababa, chop bars in Accra, braai in Cape Town and spice tours on Zanzibar. Our Africa guides introduce the signature dishes of each country and how to eat them like a local.
Ugali and Beans in Burundi: Ubugali, Isombe, Brochettes and Lake Fish
Burundi food guide: ubugali and beans, isombe, brochettes, Lake Tanganyika’s ndagala and mukeke, where to eat in Bujumbura, and halal and vegetarian notes.
Updated Oct 18, 2026
Dinner on a Sahara Camel Trek in Morocco: What You’ll Eat at a Desert Camp
What you eat on a Sahara camel trek in Morocco: camp dinner and breakfast, madfouna, luxury vs budget camps, dietary needs, halal and alcohol, water and prices.
Updated Oct 18, 2026
Ndolé: Cameroon’s Bitterleaf and Peanut Stew, How It’s Made and Served
Ndolé explained: Cameroon’s bitterleaf and peanut stew with beef and prawns, how the bitterness is removed, miondo and plantain, where to eat it and halal notes.
Updated Oct 18, 2026
Cape Malay Food in Cape Town: Bobotie, Koesisters and the Bo-Kaap
Cape Malay food explained: history, bobotie, bredie, curries and koesisters, where to eat and cook in the Bo-Kaap, halal braai tips and 2026 prices.
Updated Sep 27, 2026
Tagine and Street Food in Casablanca: What to Eat and Where
Moroccan tagine explained: the classic tagines, how to eat one, Casablanca street food (harira, msemen, sardines), where to go, 2026 prices and Darija phrases.
Updated Sep 27, 2026
Boule: Chad’s Millet Staple, Its Sauces and How to Eat It
Boule explained: Chad’s millet or sorghum staple, okra and other sauces, how to eat it by hand, kissar and karkanji, where to eat in N’Djamena and halal notes.
Updated Oct 18, 2026
Fumbwa: The Congolese Wild Leaf and Peanut Stew Explained
Fumbwa explained: the Congolese stew of shredded wild Gnetum leaves with peanut and smoked fish, how it’s made, eru and koko relatives, and halal notes.
Updated Oct 18, 2026
Saka Saka (Pondu): Congo’s Cassava Leaf Stew and How It’s Made
Saka saka (pondu) explained: pounded cassava leaf stew from the Congos, why it cooks so long, fufu and kwanga, versions across Africa and halal notes.
Updated Oct 18, 2026
Attiéké: Côte d’Ivoire’s Cassava Staple, Garba and Where to Eat It
Attiéké explained: how Côte d’Ivoire’s fermented cassava is made, garba and poisson braisé, types, UNESCO 2024, where to eat it and how to prepare it.
Updated Oct 18, 2026
Chop Bars in Accra: What to Eat and How to Eat Fufu the Ghanaian Way
What a Ghanaian chop bar is, the dishes to order (fufu, banku, waakye, red red), how to eat fufu, where to go in Accra, halal tips and 2026 prices.
Updated Sep 27, 2026
The Ethiopian Coffee Ceremony in Addis Ababa: Steps, Etiquette and Where to Join One
The Ethiopian coffee ceremony explained: roasting, the jebena, the three rounds (abol, tona, bereka), etiquette, where to join one in Addis Ababa and Amharic words.
Updated Sep 27, 2026