Book : Zoes Ghana Kitchen An Introduction To New African...

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A NEW YORK TIMES BEST COOKBOOK OF THE YEARRemix 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 PlantainsRed Red StewRed Snapper and Yam CroquettesBofrot DoughnutsNkatsenkwan (Peanut Butter Stew with Lamb)Jollof Fried ChickenGhana-fied Caesar Saladand 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. Review Writer, chef, and founder of online spice shop Zoe’s Ghana Kitchen, Adjonyoh puts the power of food preparation, ingredients, and profit back into the hands of the people as she works to decolonize the spice trade in Africa and support Black-owned businesses... Showcasing the variety, creativity, and flexibility that Ghanaian cuisine has to offer food culture worldwide, Adjonyoh is sure to keep readers in the kitchen and at the table. Booklist Starred ReviewThe perfect companion for home cooks eager to get to know bright, flavorful dishes like Jollof Fried Chicken, Peanut Butter Stew with Lamb (Nkatsenkwan) and even her Ghana-fied Caesar Salad. Mary-Frances Heck, Senior Food Editor, Food & WineAdjonyoh celebrates the march into an African food revolution with easy to follow recipes. EssenceA book for busy home cooks... Food52 About the Author 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.
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