by Stacey KNOTT, with Stephanie FINDLAY in Lagos Agence France-Presse It took a move to the United States from Ghana to convince food entrepreneur Essie Bartels that the world deserved to know more about west African cuisine. “You would always end up having to put on tons of stuff — hot sauce, lots of salt, pepper. Nothing was well-seasoned,” Bartels said about her American food experience. “It was literally whiter than white, there was no […]