Can you articulate the difference between soup and broth, or even sauces and stews? It is said that soups rely on water or stock for cooking, while stews can also include alcohol like red or white wine during the cooking process.

Stew uses larger and chunkier ingredients and less tender cuts. Stocks and broths share many similarities. Both can be used as flavoured liquids at the base of cooking a range of delicacies. 

In the pursuit of a final food lesson, we give room to our previous guest chefs, cooks and food enthusiasts the opportunity to help us differentiate between soup, stew, sauce and broth. 



Cuisines Africa: from inception to completion 

The end of an exciting era dawns on us, as we bid farewell to Cuisines Africa; the quest to explore African culinary prowess, art and culture in relation to food through conversation. 

 In the attempts close off the final chapter, we put the host and producer, Shéila Ndikumana, on the hot seat to find about the inception, knowledge acquired, memorable moments and take homes from the show hosted by the resident chef, Chef TJ, Zimbabwean Chef and founder of Black Bean Taqueria.  

Can you articulate the difference between soup and broth, or even sauces and stews? It is said that soups rely on water or stock for cooking, while stews can also include alcohol like red or white wine during the cooking process.
Stew uses larger and chunkier ingredients and less tender cuts. Stocks and broths share many similarities. Both can be used as flavoured liquids at the base of cooking a range of delicacies. 
In the pursuit of a final food lesson, we give room to our previous guest chefs, cooks and food enthusiasts the opportunity to help us differentiate between soup, stew, sauce and broth. 
 
Cuisines Africa: from inception to completion 
The end of an exciting era dawns on us, as we bid farewell to Cuisines Africa; the quest to explore African culinary prowess, art and culture in relation to food through conversation. 
 In the attempts close off the final chapter, we put the host and producer, Shéila Ndikumana, on the hot seat to find about the inception, knowledge acquired, memorable moments and take homes from the show hosted by the resident chef, Chef TJ, Zimbabwean Chef and founder of Black Bean Taqueria.

A series of documentaries focusing on African culture, food and history. The programme delves deep into African societies and brings out the flavours of their existence. Every episode concludes with the foods that stand out in that culture. We are transported to an African kitchen or mealtime. Taking us from field, market or shop, via steamy kitchen and milling process to our virtual plate. Engross us in a history and culture lessons of the food featured. We are introduced to all the flavours, textures and colours of food Africa has to offer these flavours to savour; teach us about the history and tradition of Africa’s foods and make us lick our lips – all via the radio of course.

A series of documentaries focusing on African culture, food and history.