WINNER GOURMAND COOKBOOK AWARD for Best African Cuisine Cookbook
"An in-depth and truly remarkable collection of authentic Ghanaian recipes. This is the definitive Ghana cookbook." - Pierre Thiam, chef and author of Senegal
The Akan proverb "The good soup comes from the good earth" elegantly sums up Ghana's tradition of cooking with seasonal, local ingredients. With an emphasis on locally caught fish and seafood, vegetables, fruits and legumes, Ghana's cuisine is vibrant, healthful, and eminently appealing. Limited access to wheat and dairy results in a variety of gluten-free, lactose-free, and vegan options using starches such as plantains, cassava, taro, sweet potatoes and millet, and creamy nut-based soups and sauces.
In over 140 recipes that represent all regions of Ghana, the authors highlight flavor principles, seasoning techniques, and basic stocks, with later chapters dedicated to snacks, soups and stews, protein entrees, beverages, baked goods, and much more.
Sample recipes:
- Green Plantain Chips
- Black-eyed Pea Fritters (Akara)
- Chicken Peanut Soup (Nkate Nkwan)
- Fresh Fish Stew (Fante Fante)
- Vegetarian Peanut Stew
- Stewed Bambara Beans (Aboboe)
- Party-Perfect Jollof Rice with Chicken
- Hausa Spiced Porridge (Hausa Koko)
- Tiger Nut Pudding (Atadwe Milkye)
"Fran Osseo-Asare can be credited, for having introduced Ghanaian cuisine to many westerners with her previous publications. The Ghana Cookbook takes it up a notch thanks to this brilliant collaboration with Barbara Bata, the high priestess of Ghana cuisine. The result is an in-depth and truly remarkable collection of authentic Ghanaian recipes. This is the definitive Ghana cookbook."
Pierre Thiam, Chef and author of Yolele! and Senegal: Modern Senegalese Recipes from the Source to the Bowl
"Fran Osseo-Asare and Barbara Bata have teamed up to produce a work that succeeds in demystifying the ingredients and recipes that go by many names and reproducing the tasty dishes that have entranced so many visitors.The Ghana Cookbookpresents the nation'scooking in all of its kaleidoscopic variety and is certainly destined to become an African culinary classic. I know it will have primacy of place on mycookbook shelf."
Jessica B. Harris, PhD., culinary historian and author of The Africa Cookbook and High on the Hog: A Culinary Journey from Africa to America
"This beautifully curated collection introduces us to a seductive cuisine that's vibrant with flavors and colors. Fran Osseo-Asare and Barbara Batashare the deep knowledge they've gleaned from decades of studying and tasting Ghana's diverse regional foods. We couldn't ask for more perfectguides!"
Darra Goldstein, Founding Editor ofGastronomica: The Journal of Food and Culture
"There could not have been a better partnership for documenting the rich flavours of Ghanaian food than that between Fran Osseo-Asare and Barbara Baeta (Auntie Sika). Their shared love of good cuisine and Ghana shines through the pages, as they wonderfully celebrate Ghanaian food and culture."
--Esther A.N. Cobbah, CEO, Strategic Communications Africa Ltd (Stratcomm Africa)
"We have waited so long for a cookbook about this magnificent cuisine, and Osseo-Asare and Bata were the perfect people to write it. The food of Ghana is in so
