Zoe Adjonyoh, whose background is Ghanaian and Irish, is a London-based writer, chef and activist who is on a mission to broaden the acceptance of African food. She sells spices and other items on Zoe’s Ghana Kitchen, which is also the title of her new book. Its recent publication is the springboard for a virtual conversation she will have on Jan. 5 with the restaurateur and teacher, Pierre Thiam, sponsored by the Museum of Food and Drink in New York. It will include a cooking demonstration; those who enroll will receive the recipe in advance.
Decolonizing the Food Industry With Zoe Adjonyoh and Pierre Thiam, Jan. 5, 7 to 8 p.m., $10, or $40 with a copy of the book, mofad.org.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
