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Zoe's Ghana Kitchen: An Introduction to New African Cuisine - From Ghana With Love

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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, Zoe’s Ghana Kitchen brings truly exciting and flavor-packed dishes into your kitchen. This is contemporary African food for simply everyone.

ISBN-13: 9780316335034

Media Type: Hardcover

Publisher: Little Brown and Company

Publication Date: 10-19-2021

Pages: 256

Product Dimensions: 9.70(w) x 7.70(h) x 1.00(d)

Zoe Adjonyoh is a writer, chef, and food justice activist on a mission to bring African food to the masses. As a mixed-race, queer woman born to a Ghanaian father and Irish mother who works at the intersections of food, culture, identity, and politics, she is driven to create change in the food landscape. Through her online single-origin spice shop, teaching, and cooking, Zoe seeks to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora. Zoe also founded the platform Black Book for Black and non-white people working within hospitality and food media. Join her as she dismantles, disrupts, and decolonizes the food industry while supporting marginalized communities and building a more equitable food system.

Table of Contents

Introduction 6

Guide to Ingredients 12

Spices & Herbs 14

Grains & Legumes 20

Other Staple Ingredients & Flavourings 21

Fruits 24

Vegetables 29

Yam 5 Ways 32

Plantain 5 Ways 40

1 Salads 48

2 Fish & Seafood 66

3 Veggie Dishes 100

4 Meat 120

5 Sides 160

6 Desserts 174

7 Drinks & Snacks 196

8 Dips, Sauces & Salsas 226

Cheat Sheets 242

Features:

A Soundtrack to Cook to 50

My Ghana Story Part 1 90

My Ghana Story Part 2 118

Ghana Get Irish 156

My Ghana Story Part 3 166

My Ghana Story Part 4 184

Moringa Makeovers 212

A Soundtrack to Eat to 240

Index 250

Cookery Notes 254

Acknowledgements 255

About the Author 256