Protecting Animal Lives
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.
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 at the Supreme Court to compel the enforcement of existing laws prohibiting the slaughter and consumption of dogs and cats.
From Nairobi to Accra: What AVA Summits Mean for Africa’s Animal Advocacy Movement
When AVA Summit arrived in Nairobi, Kenya, from July 17–20, 2025, it marked a significant moment for Africa’s growing animal advocacy movement. It was AVA International’s first summit on the African continent, bringing together 264 participants from 32 countries, including advocates, organisations and movement leaders from across Africa and beyond.
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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.