BY CORNELIA POKU
Washington, D. C. isn’ t much different from Accra, Cape Town, or Addis Ababa— every corner carries the scent of enticing foods drifting through the air. Fast-paced feet hustle through crowds at all hours, headed to and from work. Neon lights beckon eager eyes to come here or try this. From across the Atlantic, D. C. reflects Africa’ s diverse cultures and lifestyles. It’ s no wonder Chef Kwame Onwuachi chose this city to host one of his award-winning restaurants, Dōgon.
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