Help Centre

No. Every recipe, article and quiz on the African Food Network is free to read without an account. You only need one to save recipes, follow a cook, or leave a review.

Open the account menu and choose Sign up, then enter your name, email address and a password and confirm the email we send you. There is no charge and no card required, and the same account works on the website and in the app.

Check your spam or promotions folder first, and look for a message from info@afrifoodnetwork.com. Confirmation emails can take a few minutes to arrive. If it still has not come, write to info@afrifoodnetwork.com from the address you signed up with and we will confirm the account for you.

Open your account page and choose Change password. If you cannot sign in at all, use the Forgot password link on the sign-in screen and we will email you a reset link.

Write to info@afrifoodnetwork.com from the address on the account. We will delete the account and everything attached to it, and confirm when it is done.

Press Save Recipe on any recipe, or the heart on a recipe card. Saved recipes appear on your Saved page and stay there across every device you sign in on, website and app alike. If you are not signed in, we will take you to sign in first and then save it.

To your Saved page, which you can reach from the account menu. Recipes and articles are kept in separate lists there, because they are usually wanted at different moments. Saved recipes follow your account rather than your device, so something you save on your phone is waiting for you on a laptop, and the other way round.

Yes, on the website. From your Saved page you can create a collection, name it, and add saved recipes to it, and a recipe can sit in more than one. Collections are a website feature for now: saved recipes themselves appear everywhere you sign in, but a collection made in the mobile app does not yet reach the website, and one made on the website does not yet reach the app.

Yes to both. Every recipe has a print view that leaves out the navigation and the adverts, and a shopping list you can build from its ingredients.

Scroll to the bottom of any recipe, write your comment and choose a star rating if you want to give one. You need to be signed in. Every comment is read by a moderator before it appears, so yours will not show up the moment you post it.

Every comment is read by a person before it is published. That is slower than posting straight to the page, and it is why the comments under a recipe are worth reading. We do not put a time on it, because we would rather not give you a number we cannot keep. If yours has been waiting longer than feels right, write to info@afrifoodnetwork.com and we will look for it.

You can delete your own comment from the thread while you are signed in. To change one, delete it and post the corrected version.

An Africook is one of the cooks whose recipes make up this archive. Every recipe carries the name of the person who cooks it, which is the whole point of the platform: African food recorded with the people who carry it, not scraped and left anonymous.

Choose Become an Africook and tell us about your cooking. We read every application. There is no fee, and you keep the credit on everything you contribute.

Use Submit a Recipe, under Community. You do not need to be an Africook to send one in, but recipes are published with a name attached, so we will ask you who to credit.

Yes. Open any Africook's profile and press Follow. Their new recipes then appear in your feed.

Use the search box at the top of the screen. You can search by dish, by country, by ingredient or by a cook's name. The recipe archive also lets you filter by country, cooking time, diet, meal type, occasion and method.

You can filter by diet in the recipe archive. Please read the ingredients yourself before cooking for someone with an allergy: our tags describe the recipe as written, and a substitution or a brand of stock cube can change that. Where a tag might mislead, the recipe says so.

The site is published in English and French. Our legal documents are published in English only, and the English version prevails, because a translated contract creates two versions of the same obligation.

Not yet. One is being built, and your account, your saved recipes and your reviews are the same ones you have here — you will sign in and find your cookbook waiting. We are not giving a date, because we would rather ship it than announce it.

Partly, on the website: pages you have already opened stay available, and there is an offline screen if you lose your connection mid-visit. A cookbook you can take into a kitchen with no signal is not built yet, on either surface.

Tell us. Write to info@afrifoodnetwork.com with the recipe name and what you found, and it goes to the editor who looks after that part of the archive. Corrections from readers who have actually cooked the dish are the most useful post we get.

Write to info@afrifoodnetwork.com with the page and the image, and proof that the work is yours. We will take it down while we check, not after.

Please tell us, and say what you were trying to do and what got in the way. Our accessibility page sets out what we have built, what we have measured and what we know is still wrong.

Write to info@afrifoodnetwork.com with the page address, what you expected and what happened. If you can, say which browser and which device — that is usually the difference between a fix today and a fix next month.