London-based writer, chef and food activist Zoe Adjonyoh has penned her debut cookbook and ode to Ghana, Zoe’s Ghana Kitchen: An Introduction to New African Cuisine - from Ghana With Love, re-mixing Ghanian recipes for modern kitchens.
The cookbook builds on Adjonyoh's hugely successful London pop-up, Zoe's Ghana Kitchen, as she continues in her mission to bring African food to the masses, leading the revolution in new African cuisine, and expanding home cooks' culinary repertoires.
Photo by Nassima Rothaker
Stacked full of fun and flavourful recipes like 'goat ragu' and 'Ghana-fied Caesar salad', the book is as much about her personal journey, and is filled with family pictures and stories, and her experiences travelling through Accra as part of her research.
The recipes are also a nod to her mixed heritage: her Ghanaian father influenced traditional dishes like 'aboiboi', whereas recipes like 'black pudding and yam scotch egg' are a nod to her Irish heritage.
For anyone unfamiliar with Ghanian food, this is a great introductory guide, complete with a handy glossary for West African ingredients. For those lacking in any ingredients, Adjonyohalso has an e-commerce business where you can pick up Ghanian spices.
Feast your eyes on some of the dishes in the book below:
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