“Food is where culture begins. Before the city, before institutions, before monuments, there was a decision to tend something, to learn what it needed, to pass that knowledge to the next person. That knowledge built everything that came after it.
It is disappearing. The move from community to convenience happened faster than anyone thought to stop and ask the last person who knew.
I make work that puts that knowledge in the center of the room. Through food, at a table, in writing, on a stage, in a field. Each form asks the same question. Each form makes it harder to look away.”
Installations built from the materials the world consumes without seeing. The work sits at the meeting point of food, agriculture, craft, and inheritance, and asks one question: what is value at origin?
CURRENT WORK
Commodity / Couture
15 - 18 October 2026
A five-senses installation built around Ghanaian cocoa as an undervalued handcrafted material, presented at 1-54 Contemporary African Art Fair, Somerset House, London, October 2026. The work moves cocoa from commodity to couture: from a raw good priced by others to a crafted material whose value begins with the hands that grow it. It includes a limited edition of collectible objects, among them a cast brass cocoa pod made with Ashanti craftsmen in Kumasi.
The Grain We Share 2028
A large-scale public installation of indigenous Ghanaian rice, grown in tens of thousands of pots by women custodians, planned for Accra. The second work in a series on value at origin. In development.
SELECTED WORKS
The Rise and Fall of Ghana's Cash Crops (2022). A dinner-installation in Ghana cultivating over 100 rice accessions from AfricaRice's regional seed bank, its table design drawn from apampa market trays. With Mae-ling Lokko.
Elemental Table (2021). Presented at Z33 House for Contemporary Art, Hasselt, Belgium. With Mae-ling Lokko. Developed during the inaugural artist residency at El Anatsui's studio, Tema, Ghana (2021 to 2022).
Palaver + Palaver (2018). 4th Istanbul Design Biennial. A mycelium-grown investigation of the Ghanaian kitchen, with Mae-ling Lokko, Nana Ofori-Atta Ayim, and Gustavo Crembil.