A NEW YORK TIMES BEST COOKBOOK OF THE YEAR
Remix classic Ghanaian dishes for the modern kitchen in a cookbook that is "bright, bold, and bursting with flavor" (Bryant Terry) and “provides a new perspective and a sense of wonder for Ghanaian cooking” (Sicily Sierra)
Celebrated cook and writer Zoe Adjonyoh passionately believes we are on the cusp of an African food revolution. First published to widespread acclaim in the United Kingdom,
Zoe’s Ghana Kitchen
began as a pop-up restaurant in London featuring dishes such as Pan-Roasted Cod with Grains of Paradise, Nkruma (Okra) Tempura, Cubeb-Spiced Shortbread, and Coconut and Cassava Cake. Soon those dishes evolved into this tempting and celebratory cookbook, newly revised and updated for American cooks.
Join Zoe as she shares the beauty of Ghana’s markets, culture, and cuisine, and tells the evocative story of using these tastes and food traditions to navigate her own identity. Whether you are familiar with the delights of Ghanaian cuisine or new to the bold flavors of West Africa, this book contains inspiration for extraordinary home cooking, in dishes such as:
Simple Fried Plantains
Red Red Stew
Red Snapper and Yam Croquettes
Bofrot Doughnuts
Nkatsenkwan (Peanut Butter Stew with Lamb)
Jollof Fried Chicken
Ghana-fied Caesar Salad
and
more
With flexible recipes for hearty salads, quick and wholesome dinners, flavorful feasts, and much more,
brings truly exciting and flavor-packed dishes into your kitchen. This is contemporary African food for simply everyone.