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and successes in developing local food systems that protect indigenous culture and traditions. Third, a kitchen lab to show both at home and restaurant applications for the indigenous ingredients. We believe that this project will mainly enable us to increased income to local farmers due to greater consumption of local agricultural goods; raise interest in agricultural biodiversity, climate-friendly crops and raise global awareness of the ingredients and cuisine of Ghana and Africa.

Ravioli revisited with egusi, a variety of pistachio nut.

Left page: Chef Selassie Atadika explains her approach at a private dinner.

There must be a movement to engage as many people as possible in these culinary traditions rooted in sustainable practices to meet the food challenges ahead. My wish for the coming years is to make African cuisine a reference for sustainable cooking. A world-renowned one, valuing local traditions and offering quality products that respect the environment and people.

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