Environment & Climate
Thrive Africa Vegan Restaurant Week 2026 to Bring Plant-Based Food Into the Spotlight Across 17 African Countries
Thrive Africa Vegan Restaurant Week returns this September, bringing restaurants, chefs and food businesses across 17 African countries together to…
5 Surprisingly Vegan Products You Can Find in Ghana
Think vegan products in Ghana are limited to beans and vegetables? Think again. From chocolate and ice cream to margarine,…
Kontomire: The Ghanaian Leafy Green Deserving a Bigger Place on Our Plates
Spinach and broccoli often dominate conversations about nutritious vegetables. But in Ghanaian kitchens, another leafy green has been providing nourishment…
Institute of Community Sustainability Seeks Supreme Court Enforcement of Ban on Dog and Cat Meat Consumption in Ghana
The Institute of Community Sustainability (ICS) has taken a significant step in Ghana’s animal advocacy movement by seeking legal redress…
Mbaazi ya Nazi — Kenyan Pigeon Peas in Coconut Sauce
Mbaazi ya Nazi is a classic Swahili coastal dish made with pigeon peas simmered in a fragrant coconut sauce. Creamy, gently spiced and filling, it is traditionally enjoyed across Kenya’s coastal communities.
Cape Malay Vegetable Bobotie
Bobotie is one of South Africa’s best-known dishes, with roots in the Cape Malay community. Traditionally made with minced meat and a spiced egg-based topping, this plant-based interpretation uses lentils and vegetables while keeping the characteristic sweet-and-savoury spice profile.
Githeri — Kenyan Beans & Maize Stew
Githeri is a traditional Kenyan dish of boiled maize and beans. Associated particularly with the Kikuyu community, it has long been valued as an affordable, filling meal. A simple vegetable version brings out the natural flavour of the legumes and grains.
Nigerian Vegetable Jollof Rice
Few dishes are more closely associated with Nigerian food culture than Jollof rice. A plant-based version can keep the characteristic smoky, peppery tomato base while loading the dish with vegetables.
Gomen — Ethiopian Collard Greens
Gomen is a simple Ethiopian dish made from leafy greens, aromatics and spices. Traditionally prepared with collard greens or similar hardy greens, it is a staple of Ethiopian vegetable dishes and naturally adapts well to a vegan kitchen.
Thrive Africa Vegan Restaurant Week 2026 to Bring Plant-Based Food Into the Spotlight Across 17 African Countries
Thrive Africa Vegan Restaurant Week returns this September, bringing restaurants, chefs and food businesses across 17 African countries together to showcase the continent’s growing plant-based food movement. From September 21–27, the campaign will spotlight African culinary creativity while exploring the connections between food, health, sustainability and entrepreneurship.
5 Surprisingly Vegan Products You Can Find in Ghana
Think vegan products in Ghana are limited to beans and vegetables? Think again. From chocolate and ice cream to margarine, mushroom sauce and celebration cakes, a growing range of processed products are making plant-based choices more accessible. Here are five surprisingly vegan products you can find in Ghana, including a few you may already have…
Kontomire: The Ghanaian Leafy Green Deserving a Bigger Place on Our Plates
Spinach and broccoli often dominate conversations about nutritious vegetables. But in Ghanaian kitchens, another leafy green has been providing nourishment for generations: kontomire.
Vegan Kontomire Stew
Kontomire stew is a Ghanaian favourite traditionally prepared with cocoyam leaves. This plant-based version keeps the rich, earthy character of the dish while using simple ingredients.
Ghanaian Red Red with Gari & Fried Plantain
A hearty Ghanaian classic, Red Red combines creamy black-eyed peas, rich tomato stew, fried ripe plantain and a finishing touch of gari for a simple, satisfying taste of West African food culture.