Adjepong, a first-generation Ghanaian-American, brings to life the vibrant flavors and traditions of West Africa, aiming to bridge the gap between Ghanaian heritage and global culinary recognition. His cookbook is a tribute to both his upbringing and the larger African diaspora.
According to Penguin Random House, the cookbook features more than 80 recipes inspired by his childhood meals, family stories, and professional training.
What’s Inside Ghana to the World?
The cookbook includes traditional Ghanaian staples like jollof rice, kelewele (spicy fried plantains), fufu, and groundnut stew. But Adjepong doesn’t stop there. He elevates these dishes using modern culinary techniques and global influences, making them accessible to a wider audience while preserving their authenticity.
Each recipe is paired with stories from Adjepong’s own life—his childhood in New York, his travels to Ghana, and his professional journey in the culinary world. These anecdotes provide deeper context and connection to the food, giving readers a richer understanding of Ghanaian culture.
One of the standout features of the cookbook is its stunning photography. Each dish is beautifully styled and shot, inviting readers to immerse themselves in the textures, colors, and flavors of West African cuisine.
A Celebration of Ghanaian Identity
Adjepong’s goal with Ghana to the World is clear: he wants Ghanaian cuisine to be recognized and respected on a global scale. He hopes to inspire home cooks, food lovers, and professional chefs alike to explore the depths of African culinary traditions.
In an interview with Food & Wine, Adjepong said, “This cookbook is a love letter to Ghana. I wanted to share not only the food but also the stories, the history, and the pride that comes with it.”
He emphasizes that African food is often underrepresented in mainstream culinary conversations, and this book is a step toward correcting that imbalance.
Why This Cookbook Matters Now
The release of Ghana to the World comes at a time when there’s growing global interest in African food. Consumers are becoming more adventurous, looking to explore new flavors and cuisines. Adjepong’s book arrives as a timely resource for those wanting to dive into West African cooking with confidence.
Moreover, it brings representation to a genre that has long overlooked African voices. With this book, Adjepong is not only amplifying Ghanaian cuisine but also setting a new standard for how African cookbooks can look and feel—rich in narrative, design, and culinary value.
More Than Just Recipes
This isn’t just a cookbook; it’s a cultural manifesto. Through each chapter, Adjepong educates readers about ingredients like shito (spicy pepper sauce), egusi (melon seeds), and the techniques that define Ghanaian kitchens. He also touches on the influence of colonialism, trade, and migration on Ghana’s culinary evolution.
He writes passionately about the importance of using local, seasonal ingredients and understanding the roots of what we eat. For readers unfamiliar with Ghanaian cuisine, the book offers a thorough glossary and detailed cooking instructions to make the journey approachable.
Eric Adjepong’s Culinary Journey
Eric Adjepong rose to national fame as a finalist on Bravo’s Top Chef, where he wowed judges with his innovative African-inspired dishes. Since then, he has become a celebrated culinary personality, author, and speaker. His work centers around African food traditions, historical narratives, and global Black food culture.
A graduate of the Culinary Institute of America and the George Washington University (with a master’s degree in Public Health), Adjepong uses his platform to educate and empower people through food.
His cookbook reflects this multifaceted background, combining nutrition, storytelling, and fine dining in a way that’s both accessible and meaningful.
How to Get the Book
Ghana to the World is now available online and at major bookstores. Readers can find it through Penguin Random House, Amazon, Barnes & Noble, and independent bookshops across the U.S.
The book is expected to be a hit not only among foodies but also educators, historians, and anyone interested in cultural storytelling through food.
Final Thoughts
With Ghana to the World, Eric Adjepong has done something powerful—he has created a piece of art that feeds the body and the soul. His recipes are rooted in tradition yet reimagined for the modern kitchen, providing a blueprint for the future of African cuisine on a global stage.
This cookbook is not just for cooking; it’s for connecting. It brings readers closer to Ghanaian culture, challenges stereotypes, and adds a rich, new voice to the global food conversation.
For those looking to explore beyond the usual dishes and discover bold, comforting flavors that tell a story—this cookbook is a must-have addition to your kitchen shelf.
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