Zoe's Ghana Kitchen

A vibrant, modern take on Ghanaian cooking from the chef who turned a London pop-up into a movement. Zoe Adjonyoh, a writer and chef of Ghanaian and Irish heritage, remixes traditional Ghanaian recipes for the contemporary home kitchen while keeping the soul of the cuisine intact.

Why This One

If your interest in West African cooking gravitates toward Ghanaian flavors, this book offers a warm and creative entry point. Adjonyoh grew up between two food cultures and brings a distinctive perspective to dishes like jollof rice, kelewele (spiced fried plantain), groundnut soup, and red red (black-eyed bean stew). She is not afraid to put her own spin on classics, which makes the book feel fresh and personal rather than encyclopedic.

The recipes are straightforward and written for cooks who may never have worked with West African ingredients before. Adjonyoh explains what grains of paradise taste like, how to handle scotch bonnet peppers, and why palm oil matters. The book started as a pop-up restaurant menu, and that origin shows in the dishes: they are designed to make people happy, not to intimidate.

What to Expect

A 256-page cookbook with colorful photography and an energetic, encouraging tone throughout. The recipes span soups, stews, grilled meats, rice dishes, and sweets. Most are accessible to home cooks of all levels, though a few require specialty ingredients like cassava flour, plantains, and dried shrimp. The revised American edition includes updated sourcing information for the US market. This is a great companion to a broader West African cookbook, offering deeper focus on Ghanaian traditions with a modern twist.