African Food Is Delicious, so Why Dont We See More of It in Major Cities?

In cities like London and New York, global cuisines shape and define the culinary landscape. Now, culinary influences from the African Diaspora are working their way into major cities and sparking a celebration of traditional African fare. One such example is Ghanaian American Chef Eric Adjepong, born and raised in New York City. When the COVID pandemic hit, Adjepong’s plans to open a restaurant in Washington, D.C.’s Union Market were postponed, but his Ghanian-meets-American flavors continue to inspire.

According to Chef Adjepong, his parents migrated to the states in the 1980s, and he grew up in a culturally Ghanaian household filled with traditional Ghanaian dishes. The strong Ghanaian community in the Bronx helped maintain Adjepong ties to his culture, inspiring flavors, ingredients, and techniques seen in his work.

“I tried to celebrate Ghanaian food when I was young,” explains Adjepong. “The type of chef I have become helps me highlight tradition within the Diaspora. I have had to adapt my taste to being in the U.S. The U.S. offers explorations and global perspectives, offering a taste of everything that has impacted my cooking. There are times I have had to adapt my own cooking style and food, being careful about what [diners] expect.”



 












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The attention that African food continues to receive is spurred on by chefs, bloggers, and creators like Malicka Anjorin, Marc Kusitor, and Samia Behaya. Through their writing, these African foodies share a glimpse of African cuisine. Social media has also been instrumental in the promotion of African cuisine worldwide. Many Africans promote traditional dishes and recipes through social media platforms like TikTok and Instagram.



 












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