Zoe Adjonyoh
Zoe Adjonyoh

Zoe Adjonyoh

Title: Contributing Writer

Location: New York, New York

Education: M.A. in Creative & Life Writing, Goldsmiths, University of London
- L.L.B. in Law, University of Greenwich

Expertise: Food politics, decolonizing the food industry, diversity, equity and inclusion; African food systems
- Author of Zoe's Ghana Kitchen
- Spoke at Harvard University about the history of African food and how it has shaped the global food ecosystem


Zoe Adjonyoh is a chef, writer, entrepreneur and founder of Zoe's Ghana Kitchen. Through her mission to bring the great flavors of West Africa to a wider audience, Zoe has served modern West African food at supper clubs around the world, at her own restaurant in Brixton in south London, and at various pop-ups, street food stalls and events since 2010.

At the start of the COVID-19 pandemic, Zoe converted her entire catering operation into an online spice store selling house spice blends, salt mixes and single-origin ingredients from small, independent organic farms in West Africa. It also became a community kitchen to feed those most impacted by the pandemic (including National Health Service staff) in her East London community of Hackney, serving 500 meals per week out of her home.

In April 2020, Zoe launched Black Book Global, a representation agency and platform for people of color in the food industry, and released a podcast called Cooking Up Consciousness. Most recently, Zoe has joined the boards of The New American Table and God's Love We Deliver.
Red Red
Rating: Unrated
Red Red is a black-eyed pea (cowpea) stew cooked in a gently spiced tomato sauce. It's a great vegan dish that's eaten all day long in Ghana—as an alternative to baked beans for breakfast, or a bean casserole for lunch or dinner. It's usually eaten with fried ripe plantains. Seek out red palm oil in well-stocked grocery stores or African markets—it's the key to the stew's vibrant color. Recipe adapted with permission from Zoe's Ghana Kitchen, Hachette Book Group, 2021.