SIGNED COOKBOOK / NEW US EDITION (w/free spice sample)
A NEW YORK TIMES BEST COOKBOOK OF THE YEAR
Zoe’s Ghana Kitchen Cookbook is my love letter to Ghana. It’s an introduction to the life, culture, and kitchens of my people. In the cookbook, I’ll introduce you to Ghanaian ingredients, flavours, and styles of cooking and give you a cheat sheet, a playlist (Spotify - Zoe’s Ghana Kitchen) and a kitchen companion as your guide to the ingredients and flavors from across West Africa and how to use them not just in traditional Ghanaian cooking but also bringing the spice and robust healthy ingredients into your everyday meal planning! Zoe xx
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.
Testimonal:
‘I have been trying to connect to my West African roots for many years and decided to explore the foods that my ancestors would have eaten.
I received your book as a present and cooked the Spinach and Agushi curry with Veggie Jollof rice.
Wow! It was so tasty, the flavours were so rich and really gave me visions of being back home (even though I have never been there).
I look forward to cooking some more of your recipes.
Thank you for writing the book, I loved reading about your journey and listening to the music. It is a very well organised book. So visionary and African.’ - Samantha Gladden
A NEW YORK TIMES BEST COOKBOOK OF THE YEAR
Zoe’s Ghana Kitchen Cookbook is my love letter to Ghana. It’s an introduction to the life, culture, and kitchens of my people. In the cookbook, I’ll introduce you to Ghanaian ingredients, flavours, and styles of cooking and give you a cheat sheet, a playlist (Spotify - Zoe’s Ghana Kitchen) and a kitchen companion as your guide to the ingredients and flavors from across West Africa and how to use them not just in traditional Ghanaian cooking but also bringing the spice and robust healthy ingredients into your everyday meal planning! Zoe xx
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.
Testimonal:
‘I have been trying to connect to my West African roots for many years and decided to explore the foods that my ancestors would have eaten.
I received your book as a present and cooked the Spinach and Agushi curry with Veggie Jollof rice.
Wow! It was so tasty, the flavours were so rich and really gave me visions of being back home (even though I have never been there).
I look forward to cooking some more of your recipes.
Thank you for writing the book, I loved reading about your journey and listening to the music. It is a very well organised book. So visionary and African.’ - Samantha Gladden
A NEW YORK TIMES BEST COOKBOOK OF THE YEAR
Zoe’s Ghana Kitchen Cookbook is my love letter to Ghana. It’s an introduction to the life, culture, and kitchens of my people. In the cookbook, I’ll introduce you to Ghanaian ingredients, flavours, and styles of cooking and give you a cheat sheet, a playlist (Spotify - Zoe’s Ghana Kitchen) and a kitchen companion as your guide to the ingredients and flavors from across West Africa and how to use them not just in traditional Ghanaian cooking but also bringing the spice and robust healthy ingredients into your everyday meal planning! Zoe xx
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.
Testimonal:
‘I have been trying to connect to my West African roots for many years and decided to explore the foods that my ancestors would have eaten.
I received your book as a present and cooked the Spinach and Agushi curry with Veggie Jollof rice.
Wow! It was so tasty, the flavours were so rich and really gave me visions of being back home (even though I have never been there).
I look forward to cooking some more of your recipes.
Thank you for writing the book, I loved reading about your journey and listening to the music. It is a very well organised book. So visionary and African.’ - Samantha Gladden
The recipes in the book are not all traditional. My tour of Ghana in 2013 whilst researching the book showed me the versatility of Ghanaian ingredients and how oral recipe traditions, tribal traditions, localised environments and farming practises vary recipes between households and Chop Bars and eateries. Here we highlight traditional recipes ‘re-mixed’ for the modern kitchen.
For instance, I share a familiar recipe for Aboiboi, but my Black Pudding and Yam Scotch Egg is a nod to my Irish heritage. Yet other recipes, I’ve Ghana-fied, like a Caesar Salad that will knock your socks off.
Apart from recipes that will make your everyday meals a f****** delicious experience, I’ve provided you with an extensive glossary for West African ingredients, measurements in both Metric and Imperial, and cheat sheets. You see, my goal is to enforce one idea – that you cook, eat, and crave Ghanaian foods wherever you are.
As you can imagine, my debut cookbook is a very personal reflections of my experience, identity, culture and love of food and family. Besides recipes, I have shared family pictures and stories, my experiences traveling through Accra, and a soundtrack to cook to through the Zoe’s Ghana Kitchen Spotify Playlist (link to playlist) so that you can dive into the Ghanaian vibe as you read and cook from my book.
I hope you’ll get this book for yourself and your loved ones, cook and enjoy the recipes, and join the revolution by sharing the book and this website with your people. Don’t forget to tag @zoeadjonyoh @ghanakitchen on IG when you cook from it - we love to see you cook!
#ghanabetasty
See what some people had to say about Zoe’s cookbook
