Zoe's Ghana Kitchen: An Introduction to New African Cuisine (Hardback)
  • Zoe's Ghana Kitchen: An Introduction to New African Cuisine (Hardback)
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Zoe's Ghana Kitchen: An Introduction to New African Cuisine (Hardback)

(author)
£20.00
Hardback 256 Pages
Published: 20/04/2017
  • 5+ in stock

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Waterstones Says

Exploring the rich variety of Ghanaian cuisine, Zoe Adjonyoh's joyful cookbook highlights traditional dishes alongside exciting twists incorporating seafood, salads and spices.

Chosen for Jamie Oliver's Cookbook Club August 2021

Ghanaian food is always fun, always relaxed and always tasty! From Pan-roasted Cod with Grains of Paradise and Nkruma (Okra) Tempura to Coconut & Cassava Cake and Cubeb Spiced Shortbread, this is contemporary African food for simply everyone.

If you're already familiar with good home-cooked Ghanaian food, you'll find new ways to incorporate typical flavours - such as plenty of fresh fish and seafood, hearty salads and spices with a kick. If you're new to it, you'll no doubt be surprised and delighted at the relative ease of cooking these tempting dishes. Most of the ingredients are easy to come by at supermarkets or local shops, and the recipes are super flexible - you can take the basic principles and adapt them easily to what you have available in your cupboard or fridge. Zoe's Ghana Kitchen will help you bring something truly exciting and flavour-packed to the kitchen. Get ready to bring African food to the masses.

Publisher: Octopus Publishing Group
ISBN: 9781784721633
Number of pages: 256
Weight: 1065 g
Dimensions: 190 x 244 x 28 mm


MEDIA REVIEWS

'Zoe's Ghana Kitchen introduces you to dishes - sweet with peanuts and hot with chillies - that have big flavours and are satisfyingly no-nonsense. Cooking out of it has left me yearning for pork ribs in sticky plantain sauce and lamb and peanut butter stew as well as simple grilled fish. And I had no idea how easy it was to pair smoked fish with yams, squash and ginger. Chale, the basic hot tomato sauce (spiked with ginger and a little curry powder), which is used as the base for many of the recipes, is a godsend.' - Diana Henry

'I believe we are on the cusp of an African food revolution. There is a longing to try something that is actually new, not just re-spun, and African cuisines are filling that gap. It's the last continent of relatively unexplored food in the mainstream domain. For too long Africans have kept this incredible food a greedy secret.' - Zoe Adjonyoh

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