She shares her memories of life in Uzbekistan, talks about her current role as a culinary instructor for the League of Kitchens, and shows us how to make barak (fried or boiled dumplings).
I recently sat down over a video call with Akua to talk about her favorite Ghanaian dishes and ingredients, her mom’s specific way of cooking, and the changes she wants to see in the way West African cuisines are represented.
History Teacher Shreya Sunderram shares her perspective as an Indian-American, addressing problems with the way non-western food is looked at in the western world, and explaining how food is her family’s love language.
