Internet shutdowns at record high in Africa as access ‘weaponised’

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Digital blackouts reached a record high in 2024 in Africa as more governments sought to keep millions of citizens off the internet than in any other period over the last decade.A report released by the internet rights group Access Now and #KeepItOn, a coalition of hundreds of civil society organisations worldwide, found there were 21 shutdowns in 15 African countries, surpassing the existing record of 19 shutdowns in 2020 and 2021.Authorities in Comoros, Guinea-Bissau and Mauritius joined repeat offenders such as Burundi, Ethiopia, Equatorial Guinea and Kenya.Guinea, Nigeria, Senegal and Tanzania were also on the list.But perpetrators also included militias and other non-state actors.

Telecommunication and internet service providers who shut services based on government orders are also complicit in violating people’s rights, said Felicia Anthonio, the #KeepItOn campaign manager at Access Now, citing the UN guiding principles on business and human rights.The details showed that most of the shutdowns were imposed as a response to conflicts, protests and political instability.There were also restrictions during elections.The trend was replicated across the world with more internet shutdowns and in more countries: 296 shutdowns across 54 countries, compared with 283 shutdowns in 39 countries the previous year.Access Now said the figures were the worst since it started keeping records in 2016 and that the rise reflected “a world where internet access is consistently weaponised, restricted, and precarious”.

“Behind each of the 1,754 shutdowns since 2016 is a story of people and communities cut off from the world and each other, often during political upheaval, unrest, violence and war,” the report said.At least five shutdowns in Africa had been imposed for more than a year by the end of 2024, according to Access Now.As of early 2025, the social network Meta was still restricted in Uganda, despite authorities engaging with its representatives.On the Equatorial Guinean island of Annobon, internet and cell services have been cut off since an August 2024 protest over environmental concerns and isolation from the rest of the country.The increase in shutdowns led the African Commission on Human and Peoples’ Rights to pass a landmark resolution in March 2024 to help reverse the trend.

Sign up to The Long WaveNesrine Malik and Jason Okundaye deliver your weekly dose of Black life and culture from around the worldafter newsletter promotionBut the regression had continued, said Anthonio.“It’s rather unfortunate we saw more election-related shutdowns in Africa and other places in 2024 despite the adoption of the ACHPR resolution last year,” she said.“Despite this, the resolution is a positive step as it has served as a vital resource and reference for civil society’s advocacy against rights-harming shutdowns.It is difficult for us to tell if the resolution is yielding results already, but we did see authorities in countries like Mauritius and South Sudan [in January 2025] backtrack or reverse shutdown orders.”
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Rachel Roddy’s recipe for flatbreads stuffed with spinach and cheese | A kitchen in Rome

This week’s recipe involves making a dough of flour (any flour), water, olive oil, thick plain yoghurt and salt, and it requires no rising agent and no resting. Thanks to the olive oil and yoghurt, it is a dough that comes together easily and behaves in a way that reminds me of warm putty, coming away from the sides of the bowl, hardly sticking to the hands and almost bringing itself into a neat ball. Unlike so many things at the moment, it is a helpful, thoughtful and stretchy dough that can be rolled or pulled into sort-of circles that can accommodate just about any filling, although mine is inspired by the cheese and greens mixture that filled the Azerbaijani qu’tab my colleagues Alice and Deruba made me a few weeks ago.The best way to eat these flatbreads is, I think, two minutes and 23 seconds after they come out of the hot pan, so they have cooled just enough to handle and so that the puff of hot air that accompanies the first bite is funny rather than scalding; but they need to be still warm enough that the pastry is fried and the filling tender with melted cheese. While they want for nothing, these friendly, crowdpleasing flatbreads are great with a spoonful of mango chutney, preserved lemon or green bean pickle, or with seasoned yoghurt and a salad (of grated carrot and shredded green cabbage, maybe)

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Joe Trivelli’s recipes for cod and leeks, roasted Jerusalem artichokes and a pear and honey dessert

Salt cod and sweet pears are just the thing to stir happy memoriesI have history with salt cod. Some years ago, we were on our way from the south of Italy, where my father is from, to Tuscany, where my parents now live. We had a new baby and a car suspension compromised by a boot packed with wheels of cheese and salami. We took a break on the outskirts of a town not far from Naples, where we planned to order a quick primi and be on our way.The pastas came and went, and then more cutlery arrived for one member of our party – my father, unable to resist salt cod, sat bashfully awaiting a sneakily ordered secondi for at least another hour

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How tasting notes play conjuring tricks with our expectations

From ‘massive fruitiness’ to a ‘touch of spice’, what do wine tasting notes really tell us about the glass we are about to drink?The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.Remy Farbras Ventoux, Rhône, France 2022 (£7.99 down from £9

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Sharmilee, Leicester: ‘It really is worth your time’ – restaurant review

Our hugely influential restaurant critic, leaving the Observer after 26 years, finishes up with an Indian feastSharmilee, 71-73 Belgrave Road, Leicester LE4 6AS, (0116 266 8471). Starters £4.25- £5.95, mains £6.95-£12

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Thomasina Miers’ Sunday lunch of glazed ham hock with harissa lentils and praline sundae – recipes

Our neighbourhood farmers’ market comes every Sunday, and brings with it a stunning range of seasonal fruit and veg, affordable fish, good-quality meat with cheap cuts galore, plus cheeses, breads and much more. For me, going there and chatting to and supporting the stallholders and farmers (many of whom I have now known for years) feels a bit like going to church; there’s something soulful about it, wrapped in community spirit. But it can mess with my Sunday lunch timings, so here is a rich, comforting braise that you can start before you go out to do your favourite Sunday ritual. I hope you love it as much as we did and which should supply some delicious ham leftovers for sandwiches.This delicious sugar- and mustard-crusted ham hock with braised lentils flecked with a touch of harissa is a total feast

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How to turn leftovers into a savoury bread pudding – recipes | Waste not

Layers of savoury custard-soaked stale bread, topped with odds and ends of cheese, vegetables and meatStrata is a classic dish that is also a marvellous way to use up stale bread, odds and ends of cheese, and whatever vegetables or meat you have left over. It’s endlessly adaptable, and great for feeding a crowd or prepping ahead for a laid-back breakfast or brunch.Strata involves layering custard-soaked bread in a buttered dish, and covering it in more custard, plenty of cheese and just about whatever other flavoursome ingredients take your fancy. Cubed bread seems to be common in many recipes, but, as a big fan of the quintessential British bread-and-butter pudding, I’ve used sliced bread instead (I was surprised to learn that this American-style savoury bread pudding has been around since the early 1900s – one of the earliest recipes appears in Juniata L Shepperd’s book Handbook of Household Science, published in 1902).I flavoured my strata with chopped spinach, roast leeks and sun-dried tomato paste, a combination that I can very much vouch for, but I would recommend working with whatever you’ve got to hand