What do you think?
Rate this book
Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past
A transportive, highly personal cookbook of 100 West African-influenced recipes and stories from Top Chef finalist Eric Adjepong.
A BON APPÉTIT AND WASHINGTON POST BEST COOKBOOK OF THE YEAR
“Sankofa” is a Ghanaian Twi word that roughly translates to the idea that we must look back in order to move forward. In his moving debut cookbook, chef Eric Adjepong practices sankofa by showcasing the beauty and depth of West African food through the lens of his own culinary journey.
With 100 soul-satisfying recipes and narrative essays, Ghana to the World reflects Eric’s journey to understand his identity and unique culinary perspective as a first-generation Ghanaian American. The recipes in this book look forward and backward in time, balancing the traditional and the modern and exploring the lineage of West African cooking while embracing new elements. Eric includes traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory kontomire stew thick with leafy greens, alongside creative dishes influenced by his culinary education, like a sweet summer curried corn bisque and sticky tamarind-glazed duck legs.
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.
A BON APPÉTIT AND WASHINGTON POST BEST COOKBOOK OF THE YEAR
“Sankofa” is a Ghanaian Twi word that roughly translates to the idea that we must look back in order to move forward. In his moving debut cookbook, chef Eric Adjepong practices sankofa by showcasing the beauty and depth of West African food through the lens of his own culinary journey.
With 100 soul-satisfying recipes and narrative essays, Ghana to the World reflects Eric’s journey to understand his identity and unique culinary perspective as a first-generation Ghanaian American. The recipes in this book look forward and backward in time, balancing the traditional and the modern and exploring the lineage of West African cooking while embracing new elements. Eric includes traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory kontomire stew thick with leafy greens, alongside creative dishes influenced by his culinary education, like a sweet summer curried corn bisque and sticky tamarind-glazed duck legs.
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.
264 pages, Kindle Edition
Published March 11, 2025
22 people are currently reading
146 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 4 of 4 reviews
May 24, 2025
Chef Eric Adejpong is my new favorite chef! I like him because he went to Johnson & Wales University like me and for his passion for African culture and his mission of giving back to his community.
I loved this cookbook because I got to learn about Eric's passion and the journey of his cooking. I also got to learn the history of African cuisine! The photos of the food were so vibrant and breathtaking, that I can't wait to try making the recipes!
I loved this cookbook because I got to learn about Eric's passion and the journey of his cooking. I also got to learn the history of African cuisine! The photos of the food were so vibrant and breathtaking, that I can't wait to try making the recipes!
Want to read
March 22, 2025As heard on Listening to The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters (823: West African Cuisine with Eric Adjepong and Ozoz Sokoh)
https://pscrb.fm/rss/p/mgln.ai/e/5/dt...
This week, we’re all about the diverse and delicious foods of Ghana and Nigeria. First, Food Network Star Eric Adjepong joins us from his childhood home to talk about the connection to food when eating with his hands, the community that happens around the Ghanain table, and his take on traditional dishes like his recipe for Roasted Banana Grits with Seasoned Shrimp. Eric is the chef and owner of Elmina in Washington DC and the author of Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past. Then, geologist turned food blogger Ozoz Sokoh takes us into the world of Nigerian cuisine. From iconic Nigerian breakfasts like sweet fermented rice cakes known as Māsā̀, to corned beef sauce paired with West African Yams. We couldn’t leave without getting a recipe for her Classic Nigerian Jollof Rice. Ozoz is the author of Chop Chop: Cooking the Food of Nigeria and the blogger behind Kitchen Butterfly.
Broadcast dates for this episode:
March 21, 2025 (originally aired)
Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.
https://pscrb.fm/rss/p/mgln.ai/e/5/dt...
March 26, 2025
Clarkson Potter provided me with a free copy of this book; the opinions are my own. OMG! What a gorgeous book with outstanding photographs mixed with stories of family, friends and foods. The recipes include everything from meals, snacks, drinks and desserts. The Sugar Bread is wonderful and I will be making that for years to come. There are many other recipes to try and I can hardly wait to try them all.
April 11, 2025
Beautiful, great detail and thought. Used symbols to reflect classic vs. created recipes.
Displaying 1 - 4 of 4 reviews