This vivid and informative book captures the energy and flavors of cooking in the West African nation of Ghana, as well as the evolution of Ghanaian food in the worldwide diaspora of its people.
The daughter of a Ghanaian father and an Irish mother, Zoe Adjonyoh wants "to push cooks and arbiters of taste in this world to see and use the beauty of West Africa's varied and enriching ingredients." Her recipes here are not always strictly traditional, but she is frank about her adaptations and more than willing to credit the cooks from whom she has learned.
You will find common household dishes such as Mpotompoto, a quick cooking taro stew flavored with fresh ginger, peppers, and smoked fish. A popular roadside snack is here as well: kyenam, or fried fish with shaved papaya and lemon. Adjonyoh's goat ragu, on the other hand, melds a common meat with the Italian cooking technique.
This book was originally published in 2014 and had limited distribution in the US.
For a limited time we have copies signed by Zoe Adjonyoh.
Hardcover. Color photographs throughout.