Black Food Tales

In today's episode, we chop it up with Chef D, a private chef, TV Chef, and caterer with a cooking style that showcases West African and Caribbean fusion. The ingredients for today's episode include "honey jerk wings, Coconut rum glazed salmon & Chin Chin chocolate cheesecake", "Why is African or Caribbean food not known for its customer service?" & "Providing constructive feedback to the community"

In today's episode, we chop it up with Nathalie Brigaud Ngoum, a Cameroonian Food Writer, Blogger & Recipe Developer. Ingredients for today's show include "Cameroonian dishes", "Why you need to love what you do" & "How being creative in the kitchen can be a challenge when learning to cook"

In today's episode, we chop it up with Joe Faulkner, the founder of The Krio Kanteen, a West African food pop-up that specialises in Sierra Leonean food. Ingredients for today’s show include "menu items from Joes last Supper Club" e.g. Rice Akara, Plasas - Cassava Leaf Sauce & more. We get a tip on following in Joe's footsteps & "We hear a story about when cooking chicken for a supper club, didn't go to plan."

We catch up with Toju Neburagho, the cake architect, baker, and founder of the bespoke cake brand "love.every.bite" Ingredients for today’s show include "having confidence in your baking", a "cake taste test," & "pairing Nigerian food with cake."

Alison & Stephanie are the founders of "What's New Pop-Up," a platform for unique raw talent from a variety of categories including Food, Sports & Fitness, Fashion and more. Ingredients for today's show include things to eat during Christmas. We learn about how "What's New Pop-Up" has grown, and we find out if your friends should support your business?

Riley Serola is a Creative and YouTuber who shares weekly food reviews (mainly in London) alongside the occasional travel vlogs. Ingredients for today's show include the expectation of Nigerian Restaurants, Giving honest reviews, and a debate on who should profit from African & Caribbean food.

Caz is a London based food enthusiast, entrepreneur and the brainchild behind "Cooking With Caz", a platform to share recipes, host events, engage with the community and more. Ingredients for today's show include notable food from Zimbabwe, the “gango” food trend in Zimbabwe. Challenges of organising a brunch and catering.

Princese enjoys sharing her passion for Congolese & African recipes via her social channels, through which she allows us to join in her journey on learning about food from different cultures. Ingredients for today’s show include the exploration of a Congolese dish called Pondu. We find out why it's important for a female to cook, and we get tips for YouTube and other social channels

Carlington Clarke is the entrepreneur, Head Chef and co-founder of Pumpkin Jerk Grill, an award-nominated take-away restaurant offering authentic Caribbean cuisine. Carlington has over 20 years of cooking experience and has been involved in a number of restaurant launches. Ingredients for today's show include tips on launching a new restaurant or takeaway. Should you expect your own take-away, not to make a profit in its 1st year of business? How to ensure all your cooks, cook the same way.

Rui Daniel Jamie is the founder of Jerks’, an Afro-Caribbean franchise, scheduled to open later this year. Ingredients for today's show include how travelling can affect your culinary palette. Burgers, sandwiches and why Shake Shack is so successful. The limitations of African and Caribbean restaurants, when they are just a lifestyle business.

Theresa Roberts is the founder and restauranteur of the Jamaica Patty Company in Covent Garden, London. Ingredients for today's show include a pinch of food history with how the Jamaican Patty relates to the English Cornish Pasty. Foods that you need to try, and the challenges in opening a restaurant.

Lawrence Gomez is the founder of PAPA L’s Kitchen and a pioneer of modern African cuisine. Lawrence has a passion for creating unique dining experiences, while combining the exotic ingredients and flavours of Africa with cuisine from around the world. Ingredients for today's show include a pinch of food history surrounding benachin. We'll be exploring if it's important to cook food traditionally, and we talk about creativity and competition in the industry.