Afua Atuobi-Yeboah hails from Kwahu in the Eastern Region of Ghana. She grew up eating banku, a traditional West African dish made of a mixture of maize and cassava and served with stew. “Growing up, I was very conscious of what people ate,” she recalls, adding that she picked up good eating tips from her mother, a teacher who ensured that her four children had a nutritious breakfast before school. “She started us off with very healthy habits.” This early sensitization led her to study Nutrition and Food Science at University of Ghana, Legon, graduating in 2007, followed by an MPhil in Nutrition in 2010.