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Digital Subscriptions > delicious. Magazine > September 2018 > 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.


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.

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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.