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September 16, 2017 – 2:31 am

In this insightful gem, journalist and life coach Wanda Hennig writes wisely, hilariously and sometimes poignantly about sex and food; living for three-and-a-half years at the San Francisco Zen Center; moving solo from one continent to another; meditation; creative mindfulness strategies and more. Cravings: A Zen-inspired memoir about sensual pleasures, freedom from dark places, and living and eating with abandon (Say Yes Press). Edition Two (Mouth Orgasm edition) published August 2017 (ISBN 9780996820523 paperback; ISBN 9780996820523 eBook).

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Home » Culinary Adventures, Culinary Travel, Featured, Food Culture, World Travel

Fulani cuisine takes the stage

Submitted by on August 11, 2020 – 2:58 am
Chef Binta Africa
Fulani Chef Binta
Chef Binta prepares Fulani food.

African food is trending internationally.

But most likely you don’t know, have never tried — have never heard of (until now) — Fulani cuisine.

So, specific to this story: first, what is African food?

Then, who are (a) Toronto-based, Ghana-born, culinary entrepreneur Yorm Tagoe and (b) Sierra Leone-born, Accra-based chef Fatmata Binta?

And what is this taste and cultural mission they are on — the concepts of taste and culture being intimately intertwined — presenting, to the world, A Taste of Foutta Djallon? This being a series of Pan-African nomadic dining experiences celebrating the culinary traditions of the nomadic Fulani people. Read Wanda Hennig’s story Fulani Cuisine Takes the Stage on Culinary Africa’s Delectable Buffet in Cuisine Noir magazine.

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