In his compact Parisian restaurant, Chef Laurent Veyet adds the finishing touches to one of his signature dishes. He has prepared a shortbread sablé upon which sits some apple-flavoured hummus, carrots roasted in honey and tomatoes baked with t

Ethiopia: Reviving teff's ancient roots through modern farming

Sep 29th, 2023 23m 48s

Teff is the star ingredient of Ethiopian cuisine and it’s essential for the delicious chechebsca, a traditional breakfast dish in the country. This small grain can withstand harsh climate conditions and is mostly produced in the Horn of Africa

Cowpea, a truly Senegalese ingredient for decolonizing street food

Aug 25th, 2023 23m 46s

Cowpea or niébé is an essential ingredient in Senegalese street food. Branded as ‘food for the poor’ by the colonists, the cowpea has long been neglected by African countries. But chef Fati Niang is determined to give niébé a comeback as a popu

Creating Sitopia: a city built around food

Jul 28th, 2023 18m 42s

In modern cities, we rarely know the full story of our food: where it comes from, how it is produced, and how it can affect our environment. In this episode of The Star Ingredient, we travelled to London to meet two women, Carolyn Steel and Chl

Soumbala, a Burkinabé flavour powerhouse

Jun 30th, 2023 30m 25s

The first thing that hits you is the smell. The pea-sized néré pods from the néré tree or African Locust Bean as it’s known in English, may be small but they pack a powerful punch. And once transformed into mouth watering soumbala, they’re a cr

Lesotho: This Chef is saving Basotho cuisine from disappearing

Apr 28th, 2023 26m 36s

Seen as food for the poor, traditional Basotho dishes aren't as popular in Lesotho as their Italian or American counterparts. As a result, the country's own food culture is fast disappearing. In this episode, we meet chef Ska Moteane, the first

How financial speculation creates hunger in low-income countries

Mar 31st, 2023 16m 41s

“In the last 25 years, food has become a commodity. food is produced all across the world and the value of food is not related to the way of production, but to different factors that are external to the food production.” It seems a logical prem

Acorn, a buffer in times of crisis

Feb 24th, 2023 29m 15s

Acorns are thought of as food for pigs or squirrels in most cultures. However, it is a highly nutritious, and delicious, ingredient which nature makes available to us at zero cost – like many other wild foods. And knowing how to cook them can h

Sorghum, a forgotten ancestral grain from Burundi

Jan 27th, 2023 25m 35s

In this episode, we travel to the remote Burundian village of Ruhagarika to meet Jeanne Cimpaye, a woman who discovered sorghum in a refugee camp and used this forgotten grain to survive as she escaped a civil war.Jeanne will also share her rec

Edie Mukiibi: Can agroecology feed the world?

Dec 30th, 2022 13m 13s

“Many people think African agriculture, the traditional systems, are backward or primitive, but these are the systems which are feeding people in Africa”.These are the words of Edie Mukiibi, a farmer, agronomist and activist from Uganda and our

Bambara Groundnut, an African 'hero crop'

Nov 25th, 2022 29m 57s

Bambara Groundnut is something of a superstar amongst relegated African crops. Known as a ‘complete food’, it’s versatile, hardy in marginal soils and highly resistant to adverse climate conditions. In this episode, we’re travelling to Nigeria

Fonio, the ancient African quinoa

Oct 28th, 2022 33m 53s

Fonio is Africa's oldest cultivated grain. It matures quickly in one of the poorest and driest soils on the planet. It is also gluten-free and extremely nutritious. So why doesn't it ring a bell, why has it fallen into oblivion? In this episode

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Euronews presents - The Star Ingredient

Oct 12th, 2022 1m 27s

Our new documentary podcast series will take you on a culinary journey across Africa where we’ll meet communities and local chefs on a mission to revive the continent’s indigenous crops - all while sharing delicious new recipes and flavours.Sub

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