Ghana to the World

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Exploring the intersection of identity and cuisine, this cookbook features 100 West African-influenced recipes alongside personal narratives from chef Eric Adjepong. Drawing on his Ghanaian heritage and experiences as a Ghanaian-American, he shares traditional dishes like jollof rice and innovative creations such as curried corn soup. The book highlights the profound influence of West African food on the diaspora, complemented by stunning photography from Ghana and reflections on family and tradition, inviting readers to appreciate the rich tapestry of culinary history.