Equipped with a culinary curiosity after years of assisting her mother cook Ghanaian dishes, Rachel embarked college as a broke undergraduate who could always rely on plantains for cheap eats. Additionally, in her transition to a healthier, vegetarian lifestyle, plantains became her go-to ingredient as a nutritionally rich, vegan food. It was during this time that she first began to experiment with plantains by exploring their versatility and pairing them with bold flavors from across the globe.