Zoe's Ghana Kitchen

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

Why Start Here

This is Adjonyoh’s signature work, born directly from the pop-up restaurant that made her name. The recipes are designed to make people happy, not to intimidate. She covers the full range of Ghanaian cooking, from jollof rice and groundnut soup to kelewele (spiced fried plantain) and red red (black-eyed bean stew), all written with warmth and clarity.

Adjonyoh’s background between two food cultures gives her a natural ability to explain Ghanaian ingredients and techniques to newcomers. She tells you what grains of paradise taste like, how to handle scotch bonnet peppers, and why palm oil matters, all without ever talking down to the reader.

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. The revised American edition includes updated sourcing information for the US market. Named a New York Times Best Cookbook of the Year.