Ghanaian authentic cuisine in its colorful, spicy and delicious glory. 70 Authentic Ghanaian recipes and up to 200 food related images in color. Ghanaian Authentic Drinks and Smoothie. Ginger drink & Spicy tropical smoothie; Appetizers & Snacks e.g. Achomo, and donuts; Side dishes e.g. Kelewele, Tatale, Kaklo and Ablongo; Main course dishes e.g. Ghanaian stews and soups and of course Jollof rice. Desserts e.g. Tropical fruit pie and quick cake desserts. There are combinations of Ghanaian ingredients to create some amazing recipes. Cassava (Yucca) pudding & Gari pudding, Pineapple upside down spicy ginger cake on a bed of pineapple jam with cherries showered with shredded coconut flakes. Delicious! What a delight! This cookbook uses 250mls cup measurement in most of its recipes for simplicity. The cookbook is about Sue's interesting culinary family life from childhood to adulthood. Sue is passionate about cooking and eating Ghanaian cuisine, but she could not find a cookbook that captured the Ghanaian cuisine as she would want presented. She decided to write a Ghanaian cookbook to present her country's cuisine in the arty, edgy, spicy and delicious way it deserves. Sue was born in Accra, the capital of Ghana, West Africa. She is quadrilingual and speaks English, Fante, Ga, and Twi fluently. She lived in London, United Kingdom and worked in Business Administration and the Fashion industry for many years. She moved to the United States in 2005 and subsequently qualified as a Nurse. She designs clothes for herself and enjoys life with fashion flair whenever she can. She is a dedicated Smooth Jazz enthusiast and loves world music. She enjoys gardening, the arts, and loves to travel. Ghanaian cuisine is one of her many passions in life. Join her on her journey of recreating some amazing and exciting Ghanaian recipes in the cookbook. She has also evolved and revolutionized some Ghanaian ingredients to create some amazing recipes. Enjoy!

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.

Designed as an introductory, but comprehensive cooking course that builds on basic flavors, textures, and cooking principles, and seasons them with stories, photography, and cultural explanations.

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts

Among the staple foods most welcomed on southern tables—and on tables around the world—rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South. As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes—everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."

Do you long for the exotic tastes of Ghana? Ghanaian cuisine is in a class all its own. The spices and herbs used in this cookbook truly add to the delicacies of Ghana and surrounding African countries. Can you replicate these dishes at home? Yes, you can! The recipes in this cookbook are easy to follow and don’t require any advanced experience in cooking. Traditional Ghanaian food has always been dictated by the types of ingredients available in the country. The local produce once included mainly plantains, millet, beans and corn. They could utilize these foods to make wonderful dishes to nourish families. The recipes here will introduce you to the new ingredients available in Ghana, too, which opens the door to newer dishes that they were once unable to make as easily as they can now. Would you like to include Ghanaian food in your at-home recipes? We’ll show you how that’s done. This cookbook includes many kinds of dishes created with Ghana in mind. From breakfast to lunch, dinner, sides and desserts, we are sharing 30 Ghana-centric recipes in one eBook. This cookbook will put you on the right path to Ghanaian dishes you can make at home. Your family and friends will love them. Try a few of these recipes soon!