Stylish garments and accessories crafted from sustainable jute sacks in Ghana.
Despite the tremendous growth of food media over the past few years, stories about African cuisine amount to little more than an amuse bouche. While age-old misperceptions about the continent undoubtedly contribute to the shortage of attention, people like Senegalese chef, Pierre Thiam, and Nigerian food journalist and anthropologist, Ozoz Sokoh, are making inroads in changing the narrative and attracting notice.