Imprint
- Mitchell Beazley
- Mitchell Beazley
Prose: non-fiction, National & regional cuisine
Traditional Ghanaian recipes re-mixed for the modern kitchen.
"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
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.
Zoe Adjonyoh
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.
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