Zoe's Ghana Kitchen

4.17 (71 ratings by Goodreads)
Regular price €38.65
A01=Zoe Adjonyoh
accessible ingredients
african continent
African cook book
African cookbook
african cooking
african cuisine
african diaspora
african heritage
african recipes
afro-vegan
Age Group_Uncategorized
Age Group_Uncategorized
authentic african
Author_Zoe Adjonyoh
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avocado
beef stew
Category1=Non-Fiction
Category=WBN
cinnamon
common ingredients
condiments
cook book
cookbook
cookery
COP=United Kingdom
cuisines
culinary
Delivery_Delivery within 10-20 working days
eq_food-drink
eq_isMigrated=2
eq_non-fiction
ethiopia
ethiopian
executive chef
festivals
flavors
flavours
flour
food festivals
food lovers
food revolution
foodie
foodie scene
foods
fusion
Ghana
Ghana kitchen
ghanian
Ghanian cook book
ginger
gluten free
groundnut
highly inspiring
injera
it's ghana be tasty
Language_English
local market
marcus Samuelsson
modern african food
mouthwatering recipes
PA=Available
patti
peanut butter
photography
pop up
pop-up restaurant
Price_€20 to €50
PS=Active
regional
regional cooking
revolution
sauces
seafood
softlaunch
spice blends
spices
street food
streetfood
streetfood markets
supper club
toasting
traditional cooking
unique

Product details

  • ISBN 9781784721633
  • Weight: 1065g
  • Dimensions: 244 x 190mm
  • Publication Date: 20 Apr 2017
  • Publisher: Octopus Publishing Group
  • Publication City/Country: GB
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

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'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. Chalé, 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

Ghanian 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.

Zoe Adjonyoh is a writer and cook from South-East London. Her pop-up restaurant and supper club has been making waves in the foodie scene - both in London and Berlin - bringing traditional and contemporary Ghanaian food to an audience outside of the Ghanaian community. Zoe appears at streetfood markets, pop-ups and festivals across Europe, as well as providing cookery classes and being an established event caterer.

A writer by trade, Adjonyoh insists she's not a chef, and chooses to focus on homemade favourites and traditional flavours. Born to a Ghanaian father and Irish mother, Adjonyoh deepened her understanding of West African cuisine after a trip to visit her extended family in Ghana, where she spent time in her grandmother's kitchen, explored the famous Kaneshi street market, and met with cooks who shared with her their own takes on tradition. Zoe completed her MA in Creative & Life Writing at Goldsmith's University.