Afia Amoako finished a PhD in epidemiology and turned the same habits on Ghanaian cooking. On Eat with Afia a dish arrives with its geography, its trade route and, when the history is contested, a list of the sources she read.

"A dazzling journey into the delicious world of Ghanaian cooking" (Nisha Vora)—from the beloved creator of Eat with Afia Afia Amoako grew up in a kitchen that was never quiet, never empty, and never boring. Food, she understood from a young age, was the essence of her family’s Ghanaian culture. It was represented in the red palm oil that colored their stews; it was pounded into the plantain and cassava-based fufu they ate with soups; and it shone through in the indigenous spices that flavored kebabs and so much more.

YouTube video by Kenyans Vs Food