The Food Issue travels through African food culture in all its depth, from Nairobi’s dynamic restaurant scene and Abidjan’s beloved Allocodrome to the sacred culinary rituals of Canchungo. It highlights diaspora chefs reinventing classic dishes, examines the politics of seeds and food sovereignty, and celebrates innovators working with indigenous ingredients. Blending intimate storytelling with vivid photography, the issue captures how food on the continent and in its diaspora is memory, ritual, creativity, and community.