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The Ghana Cookbook (eBook, ePUB) - Osseo-Asare, Fran; Baëta, Barbara
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WINNER GOURMAND COOKBOOK AWARD for Best African Cuisine Cookbook
"An in-depth and truly remarkable collection of authentic Ghanaian recipes. This is the definitive Ghana cookbook." - Pierre Thiam, chef and author of Senegal
The Akan proverb "The good soup comes from the good earth" elegantly sums up 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 results in a variety of gluten-free,…mehr

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Produktbeschreibung
WINNER GOURMAND COOKBOOK AWARD for Best African Cuisine Cookbook

"An in-depth and truly remarkable collection of authentic Ghanaian recipes. This is the definitive Ghana cookbook." - Pierre Thiam, chef and author of Senegal

The Akan proverb "The good soup comes from the good earth" elegantly sums up 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 results in a variety of gluten-free, lactose-free, and vegan options using starches such as plantains, cassava, taro, sweet potatoes and millet, and creamy nut-based soups and sauces.

In over 140 recipes that represent all regions of Ghana, the authors highlight flavor principles, seasoning techniques, and basic stocks, with later chapters dedicated to snacks, soups and stews, protein entrees, beverages, baked goods, and much more.

Sample recipes:

  • Green Plantain Chips
  • Black-eyed Pea Fritters (Akara)
  • Chicken Peanut Soup (Nkate Nkwan)
  • Fresh Fish Stew (Fante Fante)
  • Vegetarian Peanut Stew
  • Stewed Bambara Beans (Aboboe)
  • Party-Perfect Jollof Rice with Chicken
  • Hausa Spiced Porridge (Hausa Koko)
  • Tiger Nut Pudding (Atadwe Milkye)

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Autorenporträt
Fran Osseo-Asare is an internationally recognized expert on sub-Saharan African cuisine and Ghanaian cuisine in particular. She is author of several books on African cooking and culture including A Good Soup Attracts Chairs (Pelican Publishing, 1993, 2001), and Food Culture in Sub-Saharan Africa (Greenwood Press, 2005). She has also written for publications such as Gastronomica, Soujourners, bSpirit, and Food, Culture and Society. A popular speaker and teacher, she was invited as a TED Fellow to represent African cuisine in Arusha, Tanzania in 2007 at TEDGlobal: Africa, the Next Chapter. She resides in State College, PA.