Networking Abroad: Dos and Don’ts for African Professionals
Networking can feel awkward in a new culture. How to prepare, talk about yourself, listen well and follow up, without overdoing it.
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5 Money Habits for Building Financial Freedom Abroad
Skills, credit, budgeting, side businesses and investing: five habits that help African immigrants build a secure financial future in a new country.
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20 Nigerian Foods Every Naija Person Abroad Misses
From ewa agoyin to Agege bread: the tastes of home we crave most when we live abroad, and how to bring a little of each into your new kitchen.
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How to Cook Jollof Rice That Is Red, Smoky and Never Burnt
No more burnt bottoms or pale pots. Simple tips for the pot, the heat, the tomatoes and the rice, so your jollof comes out right every time.
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Nigerian Jollof vs Ghanaian Jollof: What Really Makes Them Different
The rice, the spices, the smoky bottom pot and the shito. A friendly breakdown of the jollof wars, with a recipe for each side.
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Egusi vs Ogbono: Which Soup Wins?
Thick and bold or smooth and drawy? Taste, texture, the best swallow for each, and why this debate will never end.
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How to Rehydrate Dried African Leaves for Soups and Stews
Dried bitter leaf, ugu, cassava leaves or ewedu? A simple step-by-step method to bring them back to life, plus mistakes to avoid.
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Why Nigerians Don’t Measure Ingredients (And It Still Works)
“Add small.” “You will know when it is enough.” How cooking by memory, taste and instinct works, even in a new kitchen abroad.
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10 Types of Fufu (Swallow) Across Africa
Fufu is not one food. From pounded yam to ugali, banku and tuwo shinkafa, a guide to Africa’s favourite swallows and what to eat them with.
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How to Store African Spices, Oils and Dry Goods So They Last
Keep your palm oil, crayfish, garri, egusi and spices fresh for months. A practical storage guide for African kitchens abroad.
