Only the best

Whether in terms of cereals, legumes, vegetables, fruits, herbs, meat or fish, Africa is richly endowed by nature. Dishes are traditionally refined with chili, ginger, cinnamon, coriander, cloves, cumin and countless spice mixtures.

Africa can be broadly divided into four major culinary regions: the North African cuisine north of the Sahara with its oriental influences, the Eritrean-Ethiopian kitchen and the black African cuisine, cooked in East, Central and West Africa and the South African cuisine, with its Asian and European influences.



Have you ever tried antelope? Antelopes live in Africa and offer all the advantages of modern cooking: its meat is very lean and low in cholesterol, high in minerals and protein with a savory and solid taste.