Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past

Drawing on his Ghanaian heritage, American chef Eric Adjepong presents a blend of traditional and contemporary West African recipes. His cookbook combines vibrant photography and personal stories that highlight West Africa’s deep influence on American cuisine, as well as his own journey of cultural exploration.

Adjepong’s recipe headnotes reflect his thoughtful approach to flavor. He describes a curried corn bisque with salmon as having a spice blend that “complements, rather than overtakes, the flavor of fresh corn.” A simple vegetable dish transforms with thick wedges of cabbage that “develop sweet, nutty, and caramelized flavors when roasted.” In a stew called kontomire abomu, salted tilapia introduces “a fermented funk with a salty back note.”

Notable dishes include:

• Kelewele – Spiced fried plantains with peanuts and ginger seasoning, a popular street food

• Salted cod fritters with anchovy aioli

• Crab fried rice with benne miso and scallions

• Mango tart with rum marshmallow

• A fresh take on West African flavors with plenty of inspiration.

Hardcover. Color photographs throughout.