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Acai bowls

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Plant-based protein
With more and more chefs embracing ingredients such as tofu, tempeh and quinoa, veganism is on the rise.

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West African cuisine
Zoe Adjonyoh’s recent cookbook, Zoe’s Ghana Kitchen, about growing up eating grilled tilapia and gingery Scotch bonnet stew, has been influential.

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Craft butter
Grant Harrington, of Butter Culture, is elevating the humble yellow block.