Bino and Fino are Rewriting the African Narrative, One Funny Episode at a Time.

Bino and Fino are Rewriting the African Narrative, One Funny Episode at a Time.

Children entertainment is one part of the Nigerian buzzing entertainment sector struggling to exist. There are very little to very few available local kids entertainment. Many kids are left with Disney, Nickelodeon, Cartoon Network or none.

To change this, Adamu Waziri a young Nigerian Content Creator birthed Bino and Fino, a cartoon series focused on the everyday life of two Nigerian living with their grandparents in a local Nigerian Community. The Cartoon highlights everyday life and times in the life of every other Nigerian Child. Being rich in culture and laced in humorous storytelling, Bino and Fino aim promotes Nigerian and African culture while keeping viewers entertained. The show currently runs on multiple language options; English, Igbo, Hausa, Yourba, Swahili and French. This covers Anglophone, franchophone and indigenous Africa. In an era when many African Languages are threatened, this show not only entertains but preserves African Culture.

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The Odunde Festival held in Philadelphia, on Sunday situated on 23rd and South Street, all stood still for African food, dances, songs, crafts, antique masks and sculptures oh and drums too. For five hours, tribute was paid and African culture was experienced; starting back in 1975 with an aim to celebrate Yoruba culture, has now evolved to become an African-American festival that celebrates rich culture through entertainment (We do parties better). You know Yoruba people can throw a party for any reason, even to celebrate the success of another party. 

Odunde would not have survived 42 years if it had not been for God, so that’s why [the procession] hasn’t changed. We follow the same blueprint, we’ve never deviated”
— Oshunumi Fernandez- Odunde CEO

The annual event hosts about 500,000 attendees; it is also said to be the largest African-American street festival in the US. Amidst the jollification (i'm imagining an inexhaustible amount of jollof rice), the festival always starts out with a tribute to the Yoruba deity, Oshun. 

This particular festival started by Miss Lois Fernandez so many years ago. It was based on the Nigerian culture, and she decided to bring that culture from Africa to here to South Philadelphia, but more specifically to the city of Philadelphia as a whole, so people could experience that Nigerian culture, the food, the clothing and all the things that come along with it.
— Kenytta Johnson, City Councillor

Oshun (known as Ochún or Oxúm in Latin America) also spelled Ọṣun, is an orisha, a spirit or deity that reflects one of the manifestations of God in the Ifá and Yoruba religions. She is one of the most popular and venerated orishas. Oshun is a Nigerian Yoruba deity of the river and fresh water, luxury and pleasure, sexuality and fertility, and beauty and love. She is connected to destiny and divination. She is the patron saint of the Osun River in Nigeria, which bears her name. Oshun is honored at the Osun-Osogbo Festival a two-week-long annual festival, usually in August, at the Osun-Osogbo Sacred Grove on the banks of the Osun River, Nigeria; and now at the Odunde Festival in June, at South Philadelphia.

It’s important for the culture. It’s important for us to express ourselves. And it’s important to give back to the entrepreneurs who are out here working hard, and bringing us all the treats and stuff that we tried.
— Aisha Ahmed, West Philadelphia

Talk about a modern approach to cultural preservation!

Dolls & cultural alignment


Much more than a doll, “Makedaa” awakens, the queen that lies within each of our princesses.

Makedaa was a strong, powerful, and beautiful Ethiopian queen, ruler of a large empire in East Africa. In a world where the standards of beauty rarely acknowledge them, little black girls sometimes struggle to build self-esteem. In that context, "Makedaa" becomes the symbol of acceptance and positive identification. Our magnificent dolls are designed not only with black skin but also with black features, healthy silhouettes and luxurious Afros for our precious little ones to feel recognized, beautiful and loved.


It is beyond beautiful and would inevitably capture the hearts of many when something seemingly powerless but loved is given the power to bear upon it cultural preservation and instill cultural values void of discrimination; such is what I think the team of friends that started this doll brand have done. Also when you get a doll, you automatically become a member of the Makedaa family!

I am hoping this would put an end to stories of little black girls trying to paint their white dolls black and braiding or twisting their hairs just for relatability and having dolls/play mates that look just like them, skin tone, air texture and all of that. Not only does this help erase stereotypical colour supremacy from a black girls subconscious at an early age, it teaches them the act/art of belonging and this is why representation by brands as executed here cannot be overemphasized. 

Meet the dolls- Makedaa dolls introduces to you our fantastic collection of dolls, each one uniquely designed with its own identity, tailor made dresses and accessories. A perfect friend for the little princesses and also the big girls.

// Winta Akua is the youngest of the three princesses. 
She loves to be carried around and be kissed. It is the ideal companion for your little girl.
14 inch Baby Winta has a supple body, is tastefully perfumed with vanilla and wears a dress made by an African designer.

- baby doll with supple body
- 14.7 inches and 1 pound
- exquisitely vanilla perfumed
- designer dress

// Lya Serwaa is the second sister. She is gentle and love to be cuddled. Lya is the right choice for those who need someone to love. 
Jointed standing doll, 17 inches and 2 pounds, tastefully perfumed with vanilla. Designer dress.

- Vinyl standing doll
- 17 inches and 2 pounds
- moving joints
- exquisitely vanilla perfumed
- designer dress

// Reema Afia is an African Princess. She is caring and a great listener. She is the perfect friend who will keep all your secrets. Reema is a stunning standing doll, the tallest of the three sisters. 
23,6 inches and 2.9 pounds tastefully perfumed with vanilla.

- Vinyl standing doll
- 23.6 inches and 2.9 pounds
- moving joints
- exquisitely vanilla perfumed
- designer dress

// Reema Afia is an African Princess. She is caring and a great listener. She is the perfect friend who will keep all your secrets. Reema is a stunning standing doll, the tallest of the three sisters. 
23,6 inches and 2.9 pounds tastefully perfumed with vanilla.

- Vinyl standing doll
- 23.6 inches and 2.9 pounds
- moving joints
- exquisitely vanilla perfumed
- designer dress.

15 Of Africa's Top Dishes, According to CNN


Based on tourist delight and in because in CNN's words, this is a continent that can arguably claim to have invented cooking.

1. Pap en vleis/Shisa nyama, South Africa

The colors of a feast.

Barbecued meat and maize porridge is a combination dearly beloved across many cultures in Southern Africa, and particularly in South Africa, where the braaivleis is a treasured institution and practically a national sport.

"Pap en vleis" (literally, "maize porridge and meat") is a colorful umbrella of a term that encompasses virtually any combination of starch and braaied or stewed meat, with an obligatory side-serving of spicy gravy, relish or chakalaka.

Shisa nyama, meaning "burn the meat" in Zulu, has come to refer to a festive "bring-and-braai" gathering; Shisa nyama restaurants are often located next to butchers’ shops so patrons can select their own meats and have them cooked to order over fiercely hot wood fires.

Chops, steak, chicken, kebabs and boerewors -- a spicy farmer’s sausage -- are accompanied by maize porridges in many different forms including phuthu and stywe pap, krummelpap (crumbly porridge), and suurpap (soured pap).

Add a local beer, and there you have South Africa on a plate.

Where to taste itPopular Shisa nyama-style eateries include Chaf Pozi, Orlando Towers, Corner Kingsley Sithole and Nicholas streets, Soweto; +27 11 463 8895; and Mzoli’s, Shop 3, NY115, Gugulethu, Cape Town; +27 21 638 1355>

Also on CNN: The best or urban Africa -- its unsung cities


2. Piri piri chicken, Mozambique

Stop. Do not lick the screen.

Mozambique’s cuisine is a heady blend of African, Portuguese, oriental and Arab flavors -- think fragrant spices, hot piri piri and creamy coconut sauces, with hints of cashews and peanuts.

Sizzling, spicy prawns and seafood are often a first choice for visitors to Maputo, but don’t miss the iconic Mozambican dish Galinha à Zambeziana, a succulent feast of chicken cooked with lime, pepper, garlic, coconut milk and piri piri sauce.

It’s generally known simply as grilled chicken piri piri by tourists, and is traditionally served with matapa, a dish of cassava leaves cooked in a peanut sauce.

Where to taste itHead downtown to the aptly named Piri Piri, an unpretentious eatery with a charming atmosphere and an interesting crowd. Avenida 24 de Julho, Maputo


3. Jollof rice and egusi soup, Nigeria





Simple but exquisite.

It’s not easy pinning down a national favorite dish for Nigeria, because this is a vast country with many distinct regional cuisines.

But one dish you shouldn’t leave Nigeria without eating is jollof rice, a great favorite all over West Africa, and one that is thought may be the origin of the Cajun dish jambalaya.

A simple, spicy one-pot dish comprising, at its most basic, rice, tomatoes, onions and pepper, it’s often served at parties and other festive gatherings, along with other Nigerian favorites such as egusi soup (made with ground melon seeds and bitter leaf), fried plantains and pounded yam (iyan or fufu).

Other dishes to try in Nigeria include thick, spicy broths made with okra and flavored with chicken or meat, and suya, which are spicy Nigerian shish kebabs (similar to Ghana’s chichinga) cooked over braziers by street vendors.

Where to taste itFor authentic jollof rice, egusi soup and other traditional dishes, locals recommend Yellow Chili, 27 Oju Olobun Close, off Bishop Oluwole Street, Lagos; +234 1 723 2666. For excellent suya, the place to go is University of Suya, Allen Avenue, Ikeja, Lagos


4. Bunny chow, South Africa

Makes those Pret A Manger sarnies look somewhat inadequate, doesn't it?

No one’s quite sure how bunny chow came to be named, but what is certain is that this hollowed-out half- or quarter-loaf of white bread filled with a blistering-hot curry is one of South Africa’s most treasured street foods.

The meat and vegetable curries that fill bunny chows were bought to South Africa by Indian indentured laborers who came to South Africa in the 19th century to work on the sugar-cane fields.

Available as takeaways in all major cities, but the best bunnies come from Durban.

Where to taste itDurbanites agree that the finest bunnies are to be found at the Britannia Hotel, 1299 Umgeni Road, Durban; +27 31 303 2266; and Gounden’s Restaurant, 39 Eaton Road, Umbilo, Durban; +27 31 205 5363

Also on CNN: How to survive three weeks in the Sahara


5. Kapenta with sadza, Zimbabwe

Finger food, Zimbabwe style.

A heap of crisp-fried kapenta is the culinary highlight for many visitors to Zimbabwe.

Kapenta, comprising two species of small freshwater fish native to Lake Tanganyika, were introduced to Lake Kariba and now are a much-loved source of protein for lakeside populations of Zambia and Zimbabwe.

Like many African dishes, kapenta is often accompanied by a mountain of delicious maize porridge, known in Zimbabwe as sadza. Kapenta is available both dried and fresh, and is also stewed with tomatoes, onions and groundnut powder, and served with fresh greens.

Don’t pick up a knife and fork to devour your kapenta: the traditional way to eat this dish is to scoop up the sadza with your hand and to dip it or roll it in the accompanying fish and relishes.

Another must-try dish when visiting Zimbabwe is fresh bream or tilapia from Lake Kariba, grilled or fried with plenty of lemon butter.

Where to taste itYou’ll find kapenta sold as a street food in many places in Zimbabwe and Zambia, and also in more upscale restaurants such as The Boma, Victoria Falls Town, Victoria Falls; +263 13 43211 20. For fresh Kariba tilapia and bream, try La Fontaine Restaurant at Meikles Hotel, Jason Moyo Avenue, Harare; +263 4 251 705


6. Chambo with nsima, Malawi

The eyes of Malawians away from home may well fill with tears when you say the word "chambo" to them -- it's the most popular and best-known fish found in Lake Malawi, and a great national favorite.

It’s served grilled along the lake shore, usually with nsima (a stiff porridge very similar to South Africa’s pap and Zimbabwe’s sadza) or with chips.

A plate of chambo is not complete without ndiwo, a delicious relish made of pumpkin or cassava leaves, tomatoes and groundnut powder. Both nsima and ndiwo are revered staple foods in neighboring Zambia, along with Ifisashi, a dish of greens in a peanut sauce.

Where to taste itNkope restaurant, Sunbird Livingstonia Beach, Senga Bay, Salima; +265 1 773 388 and La Mirage at Sun 'n' Sand Holiday Resort, Mangochi; +265 1 594 545


7. Namibian venison, Namibia

The kebab -- how to make any food look great.

Good venison can be sampled all over Southern Africa, but Namibians will insist that the very best gemsbok, kudu, zebra, warthog, ostrich and springbok is to be found at restaurants and game lodges across their country.

Namibian cuisine shows strong German and South African influences, with traditional German delicacies such as sausages, cured meats, sauerkraut and Eisbein rubbing shoulders with South-African style potjiekos, biltong and braaivleis.

Try your venison with traditional staples oshifima (maize porridge) or mahangu (pearl millet) and, of course, a hearty tankard or two of fine Namibian beer.

Where to taste itTuck into traditional German and Namibian favorites at popular Windhoek institution Joe’s Beer House, 160 Nelson Mandela Ave., Windhoek; +264 61 232 457; or Swakopmund Brauhaus, The Arcade 22, Sam Nujoma Drive, Swakopmund; +264 64 402 214


8. Muamba de Galinha, Angola

A dish you'll want to return for.

This dish, like the popular Caldeirada de Peixe (fish stew) reveals the strong influence of Portuguese cuisine on this former colony, and is considered one of Angola’s national food treasures.

Also known as chicken muamba, this is a spicy, somewhat oily stew made with with palm oil or palm butter, garlic, chilis and okra. Variations of chicken muamba, such as poulet moambé, are to be found all over the Congo River region, where it’s often served with cassava leaves and white rice.

Another variation, nyembwe chicken, is the national dish of Gabon, where it is made with palm or macadamia nuts. Being so rich and spicy, chicken muamba is a good accompaniment to central African starchy porridges considered bland by western palates: funge, fufu and ugali.

Caldeirade de Cabrito is another of Angola’s favorite dishes; this goat or kid stew is cooked with potatoes, wine and tomatoes and often eaten to celebrate Independence Day on November 11.

Where to taste itVisitors to Angola usually make a bee-line for the buzzing beach restaurants on Ilha de Luanda, a small island just off Luanda.

As with many Central African destinations, please check your country’s travel advisories before you depart

Also on CNN: 10 African islands for indulging your passions


9. Cape breyani, South Africa

A treasured classic of Cape Malay cuisine, breyani is a fragrant dish comprising layers of marinated meat, rice, lentils and spices topped with crisp-fried onions and hard-boiled eggs.

This one-pot, slow-cooked dish, a favorite for feeding large crowds at special occasions and celebrations, was bought to the Cape from the East during the earliest days of the slave trade, along with other "Malay" dishes such as bredies, pickled fish, denningvleis and bobotie.

Where to taste itBiesmiellah restaurant, situated in the historic Malay Quarter. Corner Wale Street and Pentz Road, Bo-Kaap, Cape Town; +27 21 423 0850


10. Zanzibari biryanis and pilaus, Zanzibar

Indian origin, African adaptation.

You can practically feel the warm breath of the trade winds in your face as you taste these great celebration dishes, both based on rice and the exotic array of spices synonymous with Zanzibar.

There are all sorts of variations on biryani, ranging from humble vegetable assemblages to more complex ones incorporating meat and seafood; pilau tends to be a one-pot dish generously spiced with cardamom, cumin and pepper.

Both are delicious accompanied by kachumbari, a fresh onion and tomato salad popular across East Africa. Another quintessential dish of Zanzibar is urojo, a yellowish broth bought from street vendors and made with many different ingredients including pieces of meat, chili, mango, ginger, tamarind and lime.

Where to taste itFor a taste of authentic Zanzibari cooking, try Forodhani Gardens (a street food market) in Stone Town, and for its excellent Swahili buffet, Lukmaan Restaurant, Mkunazini, Stone Town. Popular restaurants in Stone Town include Archipelago (+255 77 746 2311) andMonsoon


11. Nyama na irio, Kenya

Ask any Kenyan about a favorite comfort food and chances are he or she will exclaim "Irio!" without hesitation.

This well-loved dish, originally a Kikuyu staple that has spread through Kenya, is made of mashed-up potatoes, peas, beans, corn and onion and often served with spiced roasted meat to make a delicious dish called nyama na irio.

Kenya is famous for its long-distance runners, and many a Kenyan will attribute their stamina to the health-giving effects of another treasured staple, sukuma wiki. This means "push for the week" in Swahili, indicating that this dish can be used to feed the family for a week.

Sukuma wiki is made with collard greens and/or kale cooked with onions and spices to make a piquant relish for ugali (maize porridge).

Where to taste itRanalo Foods in Kimathi Street, Nairobi, is where locals go to feast on irio and other traditional dishes. For a mighty feast of exotic roasted meats, visit the world-famousCarnivore Restaurant, Langata Road, Near Wilson Airport, Nairobi; +254 20 600 5933


12. Koshari, Egypt

Don't judge a dish by its color.

If you want a taste of what ordinary Egyptian families eat at home, you can’t go wrong with koshari (variously spelled koushari and koshary), a nourishing vegetarian dish of rice, lentils, macaroni, garlic and chickpeas, bought together by a spicy tomato sauce and topped off with fried onion.

A good koshari can send an Egyptian into raptures, and it’s also hugely popular as a rib-sticking street food and take-away.

Another beloved classic of home cooking is mahshi, or vegetables such as zucchini, peppers, tomatoes and vine leaves stuffed with spiced rice.

Where to taste itFor koshari and other traditional Egyptian foods, locals unhesitatingly recommend Koshari al-Tahrir, Sharia Abd el-Khalik Sarwat, Cairo. For mahshi, try the grill restaurant Hosny, 30 Saffar Pasha St., Bahari, Alexandria; +20 3 481 2350


13. Ful medames, Egypt

The old ones are often the good ones.

According to Egyptian-born cookery writer Claudia Roden, this dish is pre-Ottoman and pre-Islamic, and probably as old as the Pharoahs.

In her classic work "A Book of Middle Eastern Food," Roden quotes an Arab saying: “Beans have satisfied even the Pharoahs.”

They’re still satisfying Egyptians today. Ful Medames is one of the country’s national dishes, comprising fava beans simmered with spices and olive oil. The dried beans are often cooked overnight and served for in the morning with eggs and pita bread.

It’s ideal for a filling breakfast if you’re traveling on a tight budget and need to fill up with sustaining food to last you through the day.

Where to taste itAt street stalls and restaurants all over Egypt, with a special recommendation for Mohamed Ahmed Restaurant, 17 Shokour St., Off Saad Zaghloul Street, Alexandria; +20 3 487 3576


14. Potjiekos and stew, South Africa

Big, brash, boiling bowl of goodness.

What constitutes an excellent potjie is a matter of heated debate among fans, who have all the time in the world to argue the merits of their version during the several hours it takes for the food to cook.

Potjiekos ("pot food") is an Afrikaans term for food cooked in layers in a traditional three-legged cast-iron pot, but in essence it’s a stew, not much different to the slow-simmered stews of beef, chicken and mutton and that are popular across Southern African countries.

If you’re adventurous, try a curry made of a sheep's heads (known as "smileys" for the baleful grins the heads adopt after they shrink in the heat) or a stew of chicken feet (called "runaways" or "walkie-talkies").

Stews are traditionally served with pap (see above) and other staples such as umngqusho (samp and beans), morogo (wild greens), dumplings (amadombolo) and steamed bread (ujeqe) or pot-baked bread (potbrood).

Where to taste itFor tripe stew and other traditional favorites, try U.S. film star Danny Glover's favorite restaurant Gramadoelas, Market Theatre, Breë Street, Newtown, Johannesburg; +27 82 880 5555; or Roots Restaurant, Makhetha Shopping Centre, Corner Mphuti and Dimakatso streets, Central Western Jabavu, Soweto; +27 72 536 8777


15. Pastilla au pigeon/b’stilla, Morocco

Moroccan food on the go.

Moroccan tagines and couscous dishes have earned their glory on the world’s culinary stage in recent decades, but this is one dish you’ll not find in an average cookbook.

A complex and many-faceted feast dish, pastilla au pigeou (also known as b’stilla) is sweet and savory; substantial and delicate.

It's a pie comprising shredded cooked squab (or, more often, chicken, when pigeon is hard to find) thickened with egg sauce and interspersed with paper-thin pastry and layers of nutty, spicy filling.

No grand celebration in Morocco would be considered complete without b’stilla, and it is usually reserved for feasts because it’s so labor intensive to make.

Where to taste itPastilla au pigeon can be found on menus throughout Morocco, but for an unforgettable gastronomic experience, there is no better place to try it than Pepe Nero 17 Derb Cherkaoui, Rue Douar Graoua, Marrakech; +212 524 389067











Back to our Roots


Adebayo founded 'Genii Games', a company focused on promoting and preserving African cultures using technology, this was birthed when he noticed his niece as many children and even adults today was negligent as relates with local language. 

I realised that lack of interest was driven solely by the fact that she didn’t have access to interesting and fun material such as cartoons and games.

After creating the pilot games, there was considerable interest from lots of people and this was proof that there was an opportunity to turn this into a business.

Genii Games birthed Asa (which means culture in Yoruba). It is a growing collection of interactive mobile apps and web videos that aids the kids in the interactive learning of African Cultures. The Asa apps and videos uses different tools to deliver subjects that range from languages and folktales, to ethics and etiquette.

The vision for us is to become a one-stop shop for all things fun about African cultures.

We want to be the destination for apps, cartoons, animations, books and TV content that will motivate children to learn African cultures and languages.

One of his applications, Adventures of the Tortoise, shown in the video above,  uses interesting stories and games to teach morals and ethics, while the language apps, Yoruba101 and Igbo101, helps kids learn the Yoruba and Igbo languages respectively. Children, even speaking honestly, adults learn faster and retain knowledge relative to means of tutelage and in this case it is harder to forget something you can see, that is learning by seeing not just by reading; so this a totally welcome innovation for cultural preservation and knowledge impact.

Visit here for more information.