OUT OF AFRICA
We’re long past the days when restaurant menus revolved solely around stalwarts Italian, Indian and Chinese. Enter newest recruit: West African. The spicy, succulent dishes – think Jollof rice, roasted plantain and gingery Scotch bonnet stews – from countries like Senegal, Ghana and Nigeria have proved a hit this year. Meanwhile, the success of hero restaurants Ikoyi and Zoe’s Ghana Kitchen, both in London, has brought the African food revolution to the fore. The health-conscious are getting on-board, too – adaptogen moringa is traditionally used in West African food. Anti-inflammatories and antioxidant-rich spices cumin and paprika contribute to healthy blood pressure; ginger and nutmeg help soothe the digestive system; and piper guineense (West African black pepper) has free-radical fighting flavonoids. Want to start your own West African kitchen? Stock up on all the above spices, a handful of Scotch bonnets, plus plenty of peanut butter.
Read the complete article and many more in this issue of
Healthy Magazine
Purchase options below
If you own the issue,
Login to read the full article now.
Single Digital Issue
OctNov 18
 
This special issue is not included in a new Healthy Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.