This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Xmas Legs Small Present Present
Pocketmags Digital Magazines
EU
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Delicious Magazine > September 2018 > THE NEW FOOD REVOLUTION

THE NEW FOOD REVOLUTION

Zoe Adjonyoh’s childhood was an unusual blend of cultural influences, all of which have had a profound effect on her cooking. The dishes here – all favourites inspired by her Ghanaian father and lovingly tweaked and perfected over the years – will take your palate on a culinary magic carpet ride

the residency.

ZOE ADJONYOH

Food writer in residence No 8

Chinchinga beef skewers, p66; Zoe’s peanut sauce, p68
Puna (Ghana) yam (above right) is light, fluffy and similar in texture to king edward potatoes

“Almost 10 years ago, with a handful of recipes – childhood favourites picked up from my father – I launched a pop-up restaurant in my flat in Hackney Wick, during Hackney WickED Arts Festival. The buzz and excitement around the food and my love for feeding people eventually led to a fledgling catering and street food business, Zoe’s Ghana Kitchen. Today, it’s more than that – it’s an idea shared, a culture explored through cooking with a creative spark developed over the many thousands of hours spent in the kitchen wondering, ‘What else can I do with that ingredient?’

It is, or rather I am (because it’s impossible to separate my business from me), a vehicle for exploring new interpretations of a cuisine by paying homage to its roots: a footprint on the road to a food revolution from the African continent, a vehicle for sharing ideas and expanding horizons around food.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Delicious Magazine - September 2018
If you own the issue, Login to read the full article now.
Single Issue - September 2018
€4.49
Or 449 points
Annual Digital Subscription
Only € 2.83 per issue
SAVE
37%
€33.99
Or 3399 points
6 Month Digital Subscription
Only € 3.00 per issue
SAVE
33%
€17.99
Or 1799 points

View Issues

About Delicious Magazine

As summer wanes and turns to autumn, the September issue of delicious. gets cosy with favourite curries and a classic blackberry and apple crumble. Mellow fruitfulness indeed! Michel Roux Jr shows what he rustles up at home, Angela Hartnett puts on a feast for sharing and Gill Meller cooks a lobster spaghetti. Plus we’ve got Zoe Adjonyoh’s Ghanaian menu, a simple guide to pickling and fermenting (everyone’s doing it), a spectacular salted peanut mousse and chocolate meringue stack and much more. Gorgeous.