The Art of Fufu: A Guide to the Culture and Flavors of a West African Tradition
Greenleaf Book Group Press
August 24, 2021
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About the Author
Our long-term vision is to give fufu a place among the world's finest culinary traditions. Through this book, The Art of Fufu, and our website, TheArtofFufu.com, we seek to fulfill our vision and offer a stunning, full-color experience that gives readers a better understanding of fufu, its cultural history, and its traditional flair. An intimate journey into typical West African kitchens, the book and website will give readers insight into the region's deep cultural roots. Providing guidance, starting with table etiquette, each chapter in The Art of Fufu peers more deeply into this breathtaking region and its culinary diversity. Our vision is to impact lives through breaking barriers and uniting all of us on a plate.From the time she was a child, global food ambassador Kavachi Michelle Ukegbu has had a passion for bringing people together through good food for stronger cultural connections. That passion came to full fruition when she founded Grubido.com, a website whose mission is to expand international food awareness. Through Grubido, Kavachi fuses her training in the culinary arts, marketing, and hospitality management to host enriching in-person experiences crafted to expand guests' culinary horizons. Grubido conducts art shows, called "The Art of Fufu," throughout the greater Houston area. These shows feature food, beverage tastings, classes, West African culture, works of art, and music--all fulfilling her mission to spread the love of international food to those who haven't ventured outside their cultural bubble.A third-generation culinary professional with Nigerian heritage, Kavachi spent her formative years cultivating a passion for food in her mother's restaurant, Safari, the first and longest-running African restaurant in Houston. Inspired by her mother and eager to build on her legacy, Kavachi embarked on her academic journey. She broadened her perspective and explored the finer points of business and dining at Universit. Bocconi in Milan, Italy.