I am being driven in the early morning into Kigali, which sprawls beneath Mount Kigali, when I start to feel giddy. It’s not just the 1,500m altitude; I’m
Using his Rwandan restaurant as a laboratory of sorts, Chef Dieuveil Malonga is continually experimenting with new flavors from varied African cuisines. His
France is facing a widespread dearth of Dijon mustard, which news outlets wasted no time in attributing to the war in Ukraine. But the story is a whole lot spicier than that.