1. Ghanaian American “Top Chef” contestant Eric Adjepong presents judges with his fufu dish, a traditional West African staple made from cassava and plantain flour, surprising the judges who had never encountered it before on the show.
2. Adjepong intentionally showcased West African cuisine on “Top Chef” to bring representation to a cuisine that had been largely overlooked in previous seasons, and his efforts inspired an episode dedicated to Pan-African cuisines in a later season.
3. African and Caribbean cuisines are experiencing a US renaissance, with chefs like Kwame Onwuachi, Gregory Gourdet, and Serigne Mbaye highlighting the versatility and richness of these cuisines in their restaurants, leading diners to be more excited than ever to explore new flavors.
In a recent season of the cooking competition show “Top Chef,” Ghanaian American contestant Eric Adjepong showcased his West African cuisine by presenting the judges with his fufu dish—a combination of cassava and plantain flour pounded into a smooth consistency. This dish, which has been a popular staple in West Africa for centuries, was seemingly the first time the judges had ever encountered it. Adjepong’s presentation of fufu left a lasting mark and even inspired an episode dedicated to pan-African cuisines in a later season.
Adjepong was intentional about highlighting African food culture on the show, as he noticed a lack of representation in the previous seasons. He wanted to specifically represent West African dishes where it made sense, strategically choosing when to showcase them. Adjepong believed it was odd that there hadn’t been a chef highlighting food from the second-largest continent in the world. He made it his mission to change that and was impactful in his representation of West African flavors.
Thanks to chefs like Adjepong, as well as a host of others who are highlighting the versatility and sophistication of African and Caribbean cuisine, more Americans are learning about African food. These chefs have elevated the fare from corner carryouts to white-tablecloth establishments. Nigerian American chef Kwame Onwuachi, for example, serves up African Caribbean cuisine at his upscale restaurant, Tatiana, in New York City. He plans to offer more Afro-Caribbean-inspired food at his upcoming restaurant, Dogon, in Washington, D.C. In addition, Senegalese American chef Serigne Mbaye oversees the menu at the elegant restaurant Dakar NOLA, exploring the culinary and cultural connections between Senegal and New Orleans.
These chefs are introducing diners to lesser-known cuisines from different parts of the world, and diners are more excited than ever to try something new. The recognition and appreciation for these cuisines are growing, and it’s an exciting time to explore diverse and flavorful food options.
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