For many Americans, the idea of African food is something mysterious and entirely foreign, but several African chefs are on a mission to change those perceptions. By focusing on the similarities, chefs Kuukua Dzigbordi Yomekpe and Evi Aki are building bridges and creating a new audience for African cuisines. Africa has five regions — northern, western, eastern, central, and southern — each with its unique flavors. Nigeria and Ghana sit in the western region, with cuisine that uses rice, peas, green vegetables, goat, beef, and chicken, among other items.
Have You Tasted the Transatlantic Ties in African Cuisine?
- AFRICA TOP 10
- 1 min read