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The cooks, writers, and heritage keepers documenting African food, one recipe at a time.
Top Africook October
Chef DonkeyRising CookSouth Africa · 8 recipes · 0 articles
Grew up in the Western Cape, South Africa and studied IT. Moved to the uk (south of England) and became a kitchen porter and fell in love with the environment and creating dishes as a young cook. Later moved to London where I worked in some prestigious Hotels and mainly restaurant. Studied culinary arts at college whilst working my way through the ranks and become the pastry chef at a Michelin star restaurant “Arbutus”. Now I’m self employed with my own small events business and focussing mainly on content creating (YouTube).
Ranked by what was published, saved and rated this month. The order is the ranking; no figures are shown publicly.
SobecooksVerified AfricookNigeriaChef DonkeyRising CookSouth AfricaTaiwo OladapoRising CookNigeriaB-NAZZIES KITCHEN EXPERIENCERising CookNigeriaMaryam Al-MansourRising CookNigeria
Tshego StoneRising CookSouth Africa
Amanda DadsonRising CookGhana
iam.nkayRising CookUnited KingdomEvery cook credited in the archive. Their name sits on every recipe they contributed.
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Every badge is earned by documenting recipes, not by buying anything.
Rising Cook
1+ recipes
Your first recipe is live and attributed to your name in the archive.
Verified Africook
10+ recipes
Identity confirmed by AFN editorial. Your profile carries the gold verification mark.
Heritage Keeper
25+ recipes
You have documented a body of work with heritage notes on every dish.
Master Africook
50+ recipes
Priority placement on country pages and eligibility for AFIA nomination.
Africook Legend
100+ recipes
Permanent listing in the AFN archive and a standing invitation to the AFIA jury.
Four steps from application to your first published recipe. Anyone who cooks African food can apply.
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You receive the welcome pack, the AFN recipe template, and the food photography guide written for home kitchens.
Your first recipe goes live with full attribution: your name, your region, and the heritage note in your own words.
Essays written by the cooks themselves, on why they document what they document.
Africook Voices are written by contributors about their own food. They are commissioned as Africooks join, so there are none to read yet.
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