"If you’re spending more time in your kitchen this week, the Museum of Food and Drink (it exists, you’re welcome) is hosting a virtual discussion and cooking demo featuring chef Zoe Adjonyoh, author of Zoe’s Ghana Kitchen: An Introduction to New African Cuisine – from Ghana with Love. She’ll be joined by Pierre Thiam, the executive chef behind New York’s Teranga, to discuss decolonizing the food industry and bringing West African cuisine to the rest of the world. Following the chat, get a preview of the cookbook with a demo of pan-roasted cod with hibiscus and grains of paradise. Purchase tickets here to receive the recipe before the event." - Neha Talreja
