The New York Times has a feature today on 16 black chefs changing food in America. It's a great write up that features the Nigerian born, New Orleans based chef Tunde Wey and New York City based chef JJ Johnson who credits a trip to Ghana with having a huge influence on his life and the food he cooks. Check out the article!
Chef Tunde Wey (NYTimes)
Mr. Wey’s stewed chicken, steamed plantain with egg, fried endive and cornmeal with black chile sauce (NYTimes)
Chef JJ Johnson (NYTimes)
Mr. Johnson’s jollof sticky rice with eggplant curry, cilantro and watermelon radish. (NYTimes)