A transportive highly personal cookbook of 100 West African-influenced recipes and stories
from Top Chef finalist Eric Adjepong. “Sankofa” is a Ghanaian Twi word that roughly
translates to the idea that we must look back in order to move forward. In his moving debut
cookbook chef Eric Adjepong practices sankofa by showcasing the beauty and depth of West
African food through the lens of his own culinary journey. With 100 soul-satisfying recipes
and narrative essays Ghana to the World reflects Eric’s journey to understand his identity and
unique culinary perspective as a first-generation Ghanaian American. The recipes in this book
look forward and backward in time balancing the traditional and the modern and exploring the
lineage of West African cooking while embracing new elements. Eric includes traditional
home-cooked meals from his mother like a deeply flavorful jollof rice and a smoky savory
kontomire stew thick with leafy greens alongside creative dishes influenced by his culinary
education like a sweet summer curried corn bisque and sticky tamarind-glazed duck legs. Full
of stunning photography shot in Ghana and remembrances rooted in family tradition and love
Ghana to the World shows readers how the unsung story of a continent’s cuisine can shine a
powerful light on one person’s exploration of who he is as a chef and a man.
