Ghanaian authentic cuisine in its colorful, spicy and delicious glory. 70 Authentic Ghanaian recipes and up to 200 food related images in color. Ghanaian Authentic Drinks and Smoothie. Ginger drink & Spicy tropical smoothie; Appetizers & Snacks e.g. Achomo, and donuts; Side dishes e.g. Kelewele, Tatale, Kaklo and Ablongo; Main course dishes e.g. Ghanaian stews and soups and of course Jollof rice. Desserts e.g. Tropical fruit pie and quick cake desserts. There are combinations of Ghanaian ingredients to create some amazing recipes. Cassava (Yucca) pudding & Gari pudding, Pineapple upside down spicy ginger cake on a bed of pineapple jam with cherries showered with shredded coconut flakes. Delicious! What a delight! This cookbook uses 250mls cup measurement in most of its recipes for simplicity. The cookbook is about Sue's interesting culinary family life from childhood to adulthood. Sue is passionate about cooking and eating Ghanaian cuisine, but she could not find a cookbook that captured the Ghanaian cuisine as she would want presented. She decided to write a Ghanaian cookbook to present her country's cuisine in the arty, edgy, spicy and delicious way it deserves. Sue was born in Accra, the capital of Ghana, West Africa. She is quadrilingual and speaks English, Fante, Ga, and Twi fluently. She lived in London, United Kingdom and worked in Business Administration and the Fashion industry for many years. She moved to the United States in 2005 and subsequently qualified as a Nurse. She designs clothes for herself and enjoys life with fashion flair whenever she can. She is a dedicated Smooth Jazz enthusiast and loves world music. She enjoys gardening, the arts, and loves to travel. Ghanaian cuisine is one of her many passions in life. Join her on her journey of recreating some amazing and exciting Ghanaian recipes in the cookbook. She has also evolved and revolutionized some Ghanaian ingredients to create some amazing recipes. Enjoy!

Designed as an introductory, but comprehensive cooking course that builds on basic flavors, textures, and cooking principles, and seasons them with stories, photography, and cultural explanations.

Among the staple foods most welcomed on southern tables—and on tables around the world—rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South. As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes—everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."

Over 170 recipes – sweet and savoury – for every day, every budget, every taste, in a cookbook that puts your appetite first from the Sunday Times top ten bestselling author of Eat Up. Organised by ingredient, Flavour helps you to follow your cravings, or whatever you have in the fridge, to a recipe. Creative, approachable and inspiring, this is cooking that, while focusing on practicality and affordability, leaves you free to go wherever your appetite takes you. It is a celebration of the joy of cooking and eating. Ruby encourages us to look at the best ways to cook each ingredient; when it’s in season, and which flavours pair well with it. With this thoughtful approach, every ingredient has space to shine; including store cupboard staples. These are recipes that feel good to make, eat and share, and each plate of food is assembled with care and balance. Including Hot and Sour Lentil Soup, Ghanaian Groundnut Chicken Stew, Glazed Blueberry Fritter Doughnuts, Mystic Pizza and Carrot and Feta Bites with Lime Yoghurt, this is a cookbook that focuses above all on flavour and freedom – to eat what you love.

Tropical Ghana Delights is a contemporary Ghanaian cookbook that fuses traditional and non-traditional Ghanaian cooking techniques in a refreshing way. It features recipes made with tropical ingredients (infused with tropical fruits) and also highlights a less celebrated side of Ghanaian cooking - hors d'oeuvres.

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts

A stunning novel, spanning generations and continents, Ghana Must Go by rising star Taiye Selasi is a tale of family drama and forgiveness, for fans of Zadie Smith and Chimamanda Ngozi Adichie. This is the story of a family -- of the simple, devastating ways in which families tear themselves apart, and of the incredible lengths to which a family will go to put itself back together. It is the story of one family, the Sais, whose good life crumbles in an evening; a Ghanaian father, Kweku Sai, who becomes a highly respected surgeon in the US only to be disillusioned by a grotesque injustice; his Nigerian wife, Fola, the beautiful homemaker abandoned in his wake; their eldest son, Olu, determined to reconstruct the life his father should have had; their twins, seductive Taiwo and acclaimed artist Kehinde, both brilliant but scarred and flailing; their youngest, Sadie, jealously in love with her celebrity best friend. All of them sent reeling on their disparate paths into the world. Until, one day, tragedy spins the Sais in a new direction. This is the story of a family: torn apart by lies, reunited by grief. A family absolved, ultimately, by that bitter but most tenuous bond: familial love. Ghana Must Go interweaves the stories of the Sais in a rich and moving drama of separation and reunion, spanning generations and cultures from West Africa to New England, London, New York and back again. It is a debut novel of blazing originality and startling power by a writer of extraordinary gifts. 'Ghana Must Go is both a fast moving story of one family's fortunes and an ecstatic exploration of the inner lives of its members. With her perfectly-pitched prose and flawless technique, Selasi does more than merely renew our sense of the African novel: she renews our sense of the novel, period. An astonishing debut' Teju Cole, author of Open City Taiye Selasi was born in London and raised in Massachusetts. She holds a B.A. in American Studies from Yale and an M.Phil. in International Relations from Oxford. "The Sex Lives of African Girls" (Granta, 2011), Selasi's fiction debut, appears in Best American Short Stories 2012. She lives in Rome.

A Plate in the Sun is a delicious fusion of Ghanaian, African and Western tastes brought together in easy to cook recipes, using readily available ingredients. Patti shares some of her favourites, from simple snacks and starters like bean fritters and kelewele, to wholesome main dishes like black-eye beans with smoked haddock and bacon. She also shares her take on classics like jollof rice and chicken peanut butter soup. Some of her creations include curried chicken-liver pie and plantain truffles. Patti is an inventive and inspiring cook who wants to light-heartedly entertain, as much as share her cooking experiences and ideas. She encourages you to relax, experiment and enjoy time in the kitchen and believes cooking good food is "50% knowledge, 50% adventure, and always fun." She is a Ghanaian with a truly international perspective and an exuberant and enthusiastic cook. Born and educated in Ghana, she spent a year in America as an exchange student and has lived in the UK since 1985. Most recently Patti is Front of House and a guest chef at the Jean-Christophe Novelli Academy Cookery School in Hertfordshire.

Ghanaian cuisine is in a class on its own. The herbs and spices used in the dishes of this West African country and its neighbors add unique and powerful flavors to its food and tell the true story of its rich culture and customs. Traditional Ghanaian food always has been dictated by the types of ingredients that are available in the country. Local produce once mainly consisted of plantains, millet, beans, and corn, and many dishes in Ghana still include these ingredients today. Whether you are missing the tastes of your home country, want to get in touch with your ancestral roots, or would like to learn how to make West African cuisine for an event or native guests, the Gone to Ghana cookbook is the tool you need! This cookbook brings you 30 recipes created with authentic Ghanaian cuisine in mind, featuring both classic and newer ingredients all still local to the West African region. The recipes in this cookbook are all easy to follow and don't require any difficult cooking techniques. Sample exotic dishes such as: * Rice Water Porridge * Fufu * Fante Fante - Fresh Fish Soup * Kontomire Stew with Plantain & Yams * Jollof Rice * Smoked Fish with Avocado * Golden Beet Salad * Peanut & Chicken Stew * Coconut Halva * Melkkos Custard ...and more! From breakfast to lunch, sides, dinner and desserts, the Gone to Ghana cookbook will transport you to a family table in Ghana without ever leaving home. Grab your copy today!