Jessica Harris
Culinary historian and author of The Africa Cookbook and High on the Hog: A Culinary Journey from Africa to America
Book Recommendations:
Recommended by Jessica Harris
“Fran Osseo-Asare and Barbara Baëta 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 Cookbook presents the nation's cooking 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 my cookbook shelf.” (from Amazon)
by Fran Osseo-Asare, Barbara Baëta·You?
by Fran Osseo-Asare, Barbara Baëta·You?
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 ChipsBlack-eyed Pea Fritters (Akara)Chicken Peanut Soup (Nkate Nkwan)Fresh Fish Stew (Fante Fante)Vegetarian Peanut StewStewed Bambara Beans (Aboboe)Party-Perfect Jollof Rice with ChickenHausa Spiced Porridge (Hausa Koko)Tiger Nut Pudding (Atadwe Milkye)