Pit uncovers the most interesting and unusual food stories from around the world through people, traditions, techniques and ingredients.

In this issue: 

We’ve even gone to town on the cover this time with gold ink and a choice of two illustrations. Will you choose glorious sun or a wet washout?

Inside, we’re taking a look at the traditional flavours of suya, the traditional barbecue of West Africa.

Riaz Phillips, the author of Belly Full: Caribbean Food in the UK tells us about the history of rum punch, and Texas Monthly writer Jessica Dupuy gives us the low down on hot links, the essential spicy barbecue sausage.

There’s a global tour of barbecue sauces from our editor Helen, the best Instant BBQ Challenge yet and so much more!

London, United Kingdom; 167x240mm; 80 pages