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**WINNER of Gourmand Cookbook Award 2016 -- "Best African Cookbook Outside of Africa"! **
"An in-depth and truly remarkable collection of authentic Ghanaian recipes. This is the definitive GHana cookbook"
—Pierre Thiam, chef and author
"...Certainly destined to become an African culinary classic."
—Jessica B. Harris, culinary historian and author
The Akan proverb "The good soup comes from the good earth" elegantly sums up the 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 allows for a variety of gluten-free, lactose-free, and vegan options using starches such as plantains, cassava, taro, sweet potatoes and millet, plus creamy nut-based soups and sauces.
With over 140 recipes The Ghana Cookbook represents the nation's different regions, including favorites like Fufu, Jollof Rice, Kofi Brokeman, Yele Kakro, Fante and Ga Kenkey, Ashanti Chicken, Waakye, Shito sauce, Kontomire Stew, Bissap/Hibiscus Punch, and many more.
- Includes:
- Introduction to Ghana and the authors
- Step-by-step guides to tasks such as how to cut open a papaya, or make homemade coconut milk and groundnut (peanut) paste
- 11 chapters, from Street Foods & Appetizers to One-Pot Meals and Desserts
- Glossary, Ghanian resource list, and Ghanian recipe name index
- Sales Rank: #224143 in Books
- Published on: 2015-11-02
- Original language: English
- Number of items: 1
- Dimensions: 10.01" h x .71" w x 4.77" l, 1.14 pounds
- Binding: Paperback
- 248 pages
Review
"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 Baëta, 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 hte Bowl
"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."
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 Baëta share the deep knowledge they've gleaned from decades of studying and tasting Ghana's diverse regional foods. We couldn't ask for more perfect guides!" --
DARRA GOLDSTEIN, Founding Editor of Gastronomica: 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)
From the Inside Flap
"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
About the Author
Fran Osseo-Asare, MSW, PhD, is an internationally recognized expert on sub-Saharan African cuisine and Ghanaian cuisine in particular. She has authored several books on African cooking and culture, including A Good Soup Attracts Chairs (Pelican 1993, 2001). She has also written for publications such as Gastronomica, Sojourners, Spirit, and Food, Culture and Society. She was invited as a TED Fellow to represent African cuisine in 2007 at TEDGlobal: Africa, the Next Chapter. She resides in State College, PA.
Barbara Baëta, owner and founder of Flair Catering Services, Ltd., a catering agency and cooking school, was one of the first professionally trained caterers in Ghana. She is considered a national treasure in Ghana and has been showcasing the country and its food to foreign guests for decades. In 2009 her company catered a meal (breakfast for 600) served to President Obama during his state visit to Ghana.
Most helpful customer reviews
10 of 10 people found the following review helpful.
Delicious and Accessable African Food
By Linda N.
This is a well written and approachable book that introduces a unique and delicious cousine. I made the ground nut (peanut) stew and fried plantains and both are great. I am reminded that our West African immigrants influenced many “southern” dishes. The author’s love for the people and food makes it a fun book to read and the suggestions for substitutes are very helpful. I hope this book gets people to try foods they haven’t tried before so they can find out what they have been missing!
9 of 9 people found the following review helpful.
Excellent African cookbook
By Juicycrone
Excellent African cookbook. Gives authentic recipes but makes them accessible to American cooks with access information and available substitutions. At the same time, the authors give interesting cultural information on Ghana. For anyone interested in western African cuisine, this is a must buy. The wide variety of recipes have vegetarian and gluten free recipes. Truly an exceptional collaboration.
1 of 1 people found the following review helpful.
The cookbook to buy if you love Ghanaian food
By McDougalls
Beautifully presented, easy to follow, authentic dishes from all over Ghana! I bought copies for my Mom and my sisters. This is the Ghanaian cookbook we've been waiting for.
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