Description
A transportive, highly personal cookbook of 100 West African-influenced recipes and stories from Top Chef finalist Eric Adjepong.
"Sankofa" is a Ghanaian Twi word that roughly translates to the idea that we must look back to move forward. In his moving debut cookbook, chef Eric Adjepong practices sankofa by showcasing the beauty and depth of West African food and its indelible impact on the foodways of the African diaspora through the lens of his own culinary journey.
Born in New York as the son of two Ghanaian immigrants, and traveling to and from Ghana since childhood, Eric’s experience of balancing the two parts of his Ghanaian-American identity is both powerful and universal. Through 100 soul-satisfying recipes plus narrative essays, Ghana to the World follows Eric’s path to forging his own unique culinary perspective through reflections on both his personal history and West African foodways. He includes traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory shrimp kontombre stew thick with leafy greens, alongside creative dishes like a sweet summer curried corn soup and lamb ribs with a peanutty mafe glaze influenced by his culinary education and that reflect the lasting connections among the cultures of the African diaspora.
Full of stunning photography shot in Ghana and remembrances rooted in family, tradition, and love, Ghana to the World shows readers how the unsung story of a continent’s cuisine can shine a powerful light on one person’s exploration of who he is as a chef and a man.
"Sankofa" is a Ghanaian Twi word that roughly translates to the idea that we must look back to move forward. In his moving debut cookbook, chef Eric Adjepong practices sankofa by showcasing the beauty and depth of West African food and its indelible impact on the foodways of the African diaspora through the lens of his own culinary journey.
Born in New York as the son of two Ghanaian immigrants, and traveling to and from Ghana since childhood, Eric’s experience of balancing the two parts of his Ghanaian-American identity is both powerful and universal. Through 100 soul-satisfying recipes plus narrative essays, Ghana to the World follows Eric’s path to forging his own unique culinary perspective through reflections on both his personal history and West African foodways. He includes traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory shrimp kontombre stew thick with leafy greens, alongside creative dishes like a sweet summer curried corn soup and lamb ribs with a peanutty mafe glaze influenced by his culinary education and that reflect the lasting connections among the cultures of the African diaspora.
Full of stunning photography shot in Ghana and remembrances rooted in family, tradition, and love, Ghana to the World shows readers how the unsung story of a continent’s cuisine can shine a powerful light on one person’s exploration of who he is as a chef and a man.
