Fatima of @laviandefumee which means smoked meat in French. is taking us to Congo with a taste of ntaba! This smoked meat is a common street food in Congo and has become a popular dish here in London. Tune in for a look at how ntaba is prepared and sobering insight into Fatima’s coming of age in Northeast Congo during the First and Second Congo Wars. This is not to be missed.

On this episode, we explore Guyanese cuisine, learn about Faye’s life and career here in London, and we get her take on the redevelopment efforts occurring in Elephant and Castle.

In this episode Drew talks about his passion for baking and how he turned his passion into a business. He goes on to talk about how he confronted toxic masculinity when he decided to go into baking and catering industry.

Naveen, co-owner and Head Chef at Dhaba@49, takes us to his native Punjab in Episode 3 of This Food Bangz and gives us the inside scoop on his journey through London’s restaurant industry.He tells of just how and where he developed his passion for cooking and how it eventually led to the creation of Dhaba@49. Naveen takes us along his journey, from his beginnings in India’s hospitality industry to his arrival in London and his forays in this city as a restaurateur.

On this episode of This Food Bangz, Olivia welcomes us into her home in Northwest London but takes us all the way to Tennessee as she whips up a real Southern banquet with a full serving of southern hospitality.As we sit down feasting over this Southern banquet, Olivia tells us where her passion for cooking came from. She gives us a glimpse into Tennessee and Southern culture, family values, racial injustice and how other ethnic groups in America have influenced the flavours and dishes that constitutes a Southern meal.

On our very first episode of This Food Bangz, Seyi welcomes us into his home in Northwest London but takes us all the way to Jamaica as he whips us up one of his favourites, Brown Stew Chicken. Seyi tells us how he found his passion for cooking. He gives us a glimpse into how his mixed Jamaican and Nigerian heritage has influenced the flavours he experiments with and the fusion dishes he cooks up.