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Media That Features Africa’s Various Facets From The Culinary And Fine Arts To Travel And Design

12/03/2026

Design | Men like nice things, too!

Watch this Black guy design his dream home. Because yes… men like nice things, too. 🏠✨

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02/02/2026

Celebrity | This wasn’t a show, it was presence. Davido moved with quiet pride; Chioma shone with grounded elegance. “Be humble in victory, gracious in defeat… we outside” isn’t a line, it’s a lifestyle. This is grown, radiant Black love, lived, not performed 🖤

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📷 OkayAfrica

02/02/2026

Architecture | The Great Wall of Benin doesn’t just appear as architecture. It moves like memory made earth, a living system of power, precision, and quiet authority that reshapes what you thought African engineering could be.

02/02/2026

Food | They told us how we cooked our greens were “wrong”, but what they were really attacking was Black intelligence, survival, and cultural authority...

They Never Taught Us This: Collard Greens

For decades, Black people were mocked and criticized for how we cooked collard greens.

What they said
In the late 1800s and early 1900s, some white writers, “nutrition experts,” and domestic-science manuals claimed that Black people:
Cooked collard greens “too long”
Were ignorant about proper food preparation
Were destroying nutrients
Used “unsafe” or “unhygienic” cooking methods

These claims weren’t just about food — they were racial judgments.

Why those claims were false

1. Slow-cooking collard greens is NOT unsafe
Long simmering:
Kills harmful bacteria
Makes tough greens digestible
Releases minerals like calcium and iron
There was no scientific evidence that slow-cooked collards were dangerous.

2. The criticism was selective
At the same time Black collard greens were mocked, white foods like: Stews .Soups,Broths and Bone stocks all cooked for hours were praised as “hearty,” “traditional,” and “wholesome.”
Same method. Different judgment.

3. Nutrient loss was exaggerated
Yes, long cooking can reduce some vitamins (like vitamin C).
But: That applies to all vegetables

It is a nutrition trade-off, not a safety issue
Cooking also improves absorption of other nutrients
Calling it “unsafe” was dishonest.

4. Collard greens were cooked long for real reasons
Black families cooked collards slowly because:
Greens were tough and fibrous
Long cooking fed large households cheaply
It preserved food safety in hot climates
It passed down survival knowledge

This wasn’t ignorance it was adaptation and intelligence.

The real truth
Collard greens weren’t unsafe.
Black cooks weren’t uneducated.

The narrative was created to:
Paint Black culture as backward
Turn survival wisdom into ridicule
Elevate white traditions while degrading Black ones

It was never about health.
It was about control and respectability.

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🔍 Dr. LARRY D.ROBERTS.....

20/01/2026

Ethnologic | Before fashion trends, there was identity.

The Lopit people of South Sudan maintain a simple and functional traditional style of men's clothing. Lopit men typically wear light fabrics, or hides, tied around their waists sometimes accompanied by beaded necklaces, bracelets and body ornaments.
In ceremonies, some wear fathers and body paint, symbols of identity, age, and status
within the community.

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📷 Q**m Fàbregas

20/01/2026

Ethnologic | What we value most is never proven by what we declare, but by what we are willing to show daily, quietly, and in the smallest human acts...

Rare photo of Professor Wole Soyinka and his wife, Folake. Soyinka married Folake Doherty in 1989.

In an interview with TheNEWS when Soyinka turned 80 in 2014, Folake described her husband as a good cook. Read her funny response below:

"He is not a big eater. Even when he eats, it is always in small quantities. The boys always want to go out to eat with him because they usually end up eating his food. He likes salami, pasta, moin-moin cooked in leaves especially the stray part that hides between the folded leaves. He doesn't eat much and I guess that's why he is so slim.

He cooks and he is quite good at it. He even cooked about two days ago. When the boys were really little, one day in California, he called us all to the kitchen and said he wanted to have a family meeting. They were so young I don't even think they had any concept of what a family meeting was. He lined all three according to their heights and asked me to sit. He said he has something to tell us and he was only going to say it once. He whipped out some cooking utensils, moved them around noisily inside the pot, threw some up, caught them, performed a few tricks and then told us to listen up. He said there were only three people in the world that can cook pasta like he does one is dead, the other lives in Sicily, Italy, and he is the third one and he is going to cook something the likes of which we had never eaten. He cooked pasta that day and we truly enjoyed it. True dramatist! Now when all else fails, he cooks pasta."

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📷 Ethnic African Stories

19/12/2025

Ethnologic | What kind of loveliness is this?

22/11/2025

Travel | Oshodi, Lagos, Nigeria 🇳🇬

📸 Semostey media

27/09/2025

Ethnologic | Come, Let Us Know Ourselves.

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Ethnologic Magazine

Ethnologic Magazine is a quarterly publication that promotes works of art from Africa (and her Diaspora) to an emerging subculture of individuals, who have a vested interest in, “The Culture”.

Empowering Africans around the globe to take an active role in becoming the authors of their own history has been a lifelong passion of our founder, Meredith O. Adeyemi, who has an academic background in Art History, as well as, Ethnic Studies. Her vision (propelled by the forward-thinking ingenuity of her team) is to unveil a sophisticated outlook for modern day Africa. Her mission is to create a digital destination that accurately portrays the burgeoning renaissance of Africa's visual arts and culture.