We spoke to the Groundnut team about African cuisine, how the pop-up model limits food waste and a circular economy story about orange peel.
What is The Groundnut and why did you start it?

The Groundnut is a project run by the three of us, Folayemi Brown, Duval Timothy and Jacob Fodio Todd. We host dinners, where we serve East and West African dishes, and in July we published a cookbook that shares those recipes and the stories that brought them to life.