A transportive highly personal cookbook of 100 West African-influenced recipes and stories
from Top Chef finalist Eric Adjepong. A BON APPÉTIT AND WASHINGTON POST BEST COOKBOOK OF THE
YEAR “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.
