• Get your tax number early: you usually need one to work and to be paid correctly.
• Check your tax code or withholding: new arrivals are often put on an emergency rate and overpay.
• Know your deadlines: late filing can bring automatic penalties.
• Keep records: payslips, receipts for work expenses, rent and childcare where they can be claimed.
• Self-employed or side business: you may need to register and file separately.
• Income and property back home: some countries tax worldwide income; ask about tax treaties.
• Free help exists: many countries offer free tax clinics for newcomers and low-income earners.

Your turn: what tax lesson did you learn the hard way in your first year abroad?

• Nigerian jollof: long-grain parboiled rice, a rich pepper and tomato base, often a smoky “party jollof” finish from cooking over firewood.
• Ghanaian jollof: often made with fragrant basmati or jasmine rice, aromatic spices and served with shito.
• Senegalese thieboudienne: the dish many historians link to the origins of jollof, cooked with fish and vegetables.
• Sierra Leonean and Liberian jollof: each with its own spice style and loyal fans.
• Abroad tip: jollof is one of the best ways to introduce colleagues and friends to African food.

Your turn: whose jollof is the best, and what is your secret ingredient? Make your case.

• Halal butchers: common in many cities, often run by South Asian, Middle Eastern or African owners. Ask about slaughter and certification if it matters to you.
• African halal restaurants: many Nigerian, Ghanaian, Somali, Senegalese and Sudanese restaurants are halal; ask staff directly.
• Mosques: imams and community members usually know trusted butchers and caterers. Find one in our Mosque Directory.
• Suya spice (yaji): buy or make it at home and grill halal beef or chicken yourself.
• Supermarkets: many now carry certified halal ranges.

Your turn: which halal butcher or African restaurant would you recommend, and in which city?

• Pounded yam: poundo or yam flour gives a smooth result in minutes. Some people boil fresh yam and blend it in a strong food processor in small batches.
• Fufu: cassava fufu flour, or a mix of cassava and plantain flour, stirred over low heat.
• Ugali, sadza and nshima: white maize meal stirred into boiling water until thick.
• Amala: yam flour (elubo) sold in African stores.
• Eba: garri with hot water; white or yellow garri depending on taste.
• Technique tips: add flour gradually, stir firmly to avoid lumps, and cover and steam for a few minutes before final stirring.
• Healthier swaps many people try: oat, plantain or cassava flours mixed with lower-carb options.

Your turn: what is your favourite swallow abroad, and which brand of flour do you trust?

• Kontomire (Ghana): cocoyam or taro leaves. Spinach is the usual substitute.
• Shito (Ghana): black pepper sauce made with dried fish and shrimp; sold in jars in African stores.
• Kenkey / dokono: fermented corn dough, sold frozen. Banku: fermented corn and cassava dough.
• Sukuma wiki (East Africa): collard greens or kale.
• Ugali / sadza / nshima / pap: white maize meal (cornmeal), sold as “white maize meal” or “mealie meal”.
• Matoke (Uganda): green cooking bananas; green plantain or green bananas from Caribbean and Asian stores work.
• Cassava leaves (pondu, saka saka, mpondu): sold frozen in African stores.
• Berbere and mitmita (Ethiopia and Eritrea): spice blends; injera is made from teff flour, now sold in many health-food stores.
• Pili pili: small hot chillies, close to bird’s eye chilli.
• Moringa: also called drumstick leaves in Indian stores.

Your turn: which ingredient from your country is hardest to find abroad, and what do you use instead?