Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past, written by Eric Adjepong with Korsha Wilson, features an incredible collection of 100 West African-influenced recipes alongside personal memories and vibrant photography. A few highlights include Spiced Fonio Porridge with Coconut, Waakye Stew, Omo Tuo (Rice Balls), Shito Fried Chicken, and Atadwe Milk (Tigernut Pudding). I will also be sharing his recipe for Tamarind Limeade following the review.
Disclosure: I received this book from Clarkson Potter in exchange for my honest review. All comments and opinions are my own.
Eric Adjepong and Korsha Wilson
Eric Adjepong is a first-generation Ghanaian American chef, restauranteur, and television host. He has been featured on Bravo’s Top Chef and Top Chef All-Stars, is the host on Food Network’s Alex vs America and Wild Card Kitchen, and recently opened his contemporary Ghanaian restaurant, Elmina, in D.C.
Eric is currently based in Baltimore, Maryland and New York City. This is his debut cookbook. He is also the author of the picture book, Sankofa: A Culinary Story of Resilience and Belonging.
Korsha Wilson is a writer, contributor to The New York Times, graduate of the Culinary Institute of America, and host of A Hungry Society.
She is also the co-author of Honeysuckle with Omar Tate and Vegan Mob with Toriano Gordon.
Ghana to the World
Eric begins Ghana to the World with an introduction, his path to becoming a chef, and the inspirations behind his cooking.
He states, “I wrote this book to push the boundaries of what many people think Africa is and isn’t. I feel a responsibility as a chef to bring tradition and culture to my cooking but also to think about the lineage of West African cooking, to create a cohesive message of how impactful Africa as a continent and West Africa as a region are to food culture globally.”
Chapters are divided according to the following: Breakfast; Snacks and Drinks, Soups and Stews; Salads and Vegetables; Starches, Rice, and Swallows; Seafood; Birds and Meats; and Desserts. The contents page has a list of the included recipes with page number for easy reference.
Eric has also put together detailed guide to pantry ingredients and helpful tools with descriptions, uses, and sourcing. I especially love the collection of seasoning blends, condiments, and sauces to add flavor at every level.
The beautiful, vibrant photography is provided by Doaa Elkady and Carlos Idun-Tawiah. Many of the recipes are paired with a full-page photo of the finished dish.
Measurements are listed in US Customary. Titles are written in Twi or the original language and/or English. Every recipe has a headnote with personal memories, background information, yield, ingredient notes, helpful tips, and inspiration.
Next to the title is a symbol- either a Sankofa symbol to signify a traditional version of a classic Ghanaian dish or a Nea Onnim (symbol of knowledge) for updated versions of dishes and unique combinations of flavors.
Tamarind Limeade
Eric would enjoy tamarind raw as a snack or in drink form while in Ghana as a child. His recipe for Tamarind Limeade has definitely been perfect for the increasing temperatures currently leading up to summer.
A refreshing blend of sweet and tangy, the drink also comes together in minutes with only a handful of ingredients.
Simply mix the coconut palm sugar with water and tamarind paste until dissolved, then strain and stir together with lime juice and more water to desired tartness.
Serve chilled over ice-filled glasses.
Notable Ingredients
Coconut palm sugar comes from the sap of the coconut plant. For this recipe, use 3/4 cup chopped from a block.
Tamarind paste is created by cooking down and straining the pulp from tamarind, a fruit with a slightly sweet and tart flavor.
For those in Northern Virginia, I was able to locate both of these ingredients at Lotte Plaza Market in Chantilly.
Other Dishes
We also made Sugar Bread, Dad’s Onion Rings with Zip Sauce, Roasted Cabbage with Coconut Beurre Blanc, and Yassa Lamb Burgers.
My son made the Sugar Bread from the Breakfast chapter. Inspired by Eric’s sister, this yeast-based bread is light and fluffy with notes of vanilla and nutmeg. It was so difficult for the kids to wait for the bread to cool before slicing.
Dad’s Onion Rings with Zip Sauce can be found in the Snacks and Drinks chapter and was inspired by memories with his father, Benjamin Adjepong. Thick onion ring slices are coated in a seasoned batter and fried until golden. They are paired with a creamy, tangy cup sauce with sour cream, ketchup, and additional flavors.
The Roasted Cabbage with Coconut Beurre Blanc from the Salads and Vegetables chapter showcases two Ghanaian ingredients, cabbage and coconut, in a modern way. The result was absolutely fantastic. Thick wedges of green cabbage are brushed with a garlic mixture and roasted until tender. It is paired with a coconut beurre blanc and some crispy garlic to finish.
The Yassa Lamb Burgers were inspired by Yassa Poulet, the national dish of Senegal. Eric states, “I love this recipe so much because it reminds me of Senegalese chef Pierre Thiam, the cooking practices of Ghana, and my favorite aspects of some of the best burgers I’ve had over the course of my travels.” This blend of flavors is definitely now a favorite with us as well. Herb-seasoned lamb burgers are served on a bun with lettuce, a roasted garlic aioli, tomato slices, and the star- a Yassa Onion Jam- to bring everything together.
Ghana to the World is an amazing pick for those interested in Ghanaian cuisine with a balance of traditional and modern flavors. There is an incredible variety of memorable home cooking alongside quick breakfast options, comforting stews, refreshing drinks, vegetables/meat/seafood, and fantastic desserts.
Having a market with West African ingredients nearby will be helpful in locating items such as fonio, Selim, dried hibiscus blossoms, calabash nutmeg, Scotch bonnet peppers, dried waakye leaves, cassava flour, harissa paste, tigernuts, and more. Sourcing and substitutions are provided when possible.
Tamarind Limeade Recipe
Excerpt from “Ghana to the World” Copyright © 2025 by Eric Adjepong. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. “
Tamarind Limeade
Ingredients
- 3/4 cup chopped coconut palm sugar from a block
- 2 tablespoons tamarind paste
- 1-1 1/4 cups fresh lime juice
Instructions
- In a kettle or small saucepan over medium-high heat, bring 1 cup of water to a boil.
- In a small bowl, combine the boiling water, sugar, and tamarind paste and stir until the sugar is dissolved.
- Strain the tamarind mixture into a pitcher or large bowl.
- Stir in 1 cup of the lime juice and 7 cups of water. Taste and add the remaining lime juice if you prefer more tartness.
- To serve, pour into ice-filled glasses.
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