Zoe’s Ghana Kitchen: An Introduction to New African Cuisine – From Ghana With Love

Dishes from Ghana are varied and delicious, with layers of flavor derived from extensive use of spices and seasonings. Mouthwatering photographs fill these pages, illustrating recipes skillfully written, easy to follow, and requiring surprisingly little effort. The most difficult part of most of these recipes will probably be sourcing the ingredients, requiring some creative substitutions. The peppers and spices used are even more elusive, but definitely worth seeking out (the author helpfully offers a selection of spices and blends on her website).

We loved the Cocoyam (Taro) and Sweet Potato Curry (substituting yuca, which I can find, for the cocoyam, which I cannot), served over Coconut Rice. The dish is astounding; warming and filling and extremely satisfying, and beautifully vegetarian for those looking for a meat-free meal. The whole family enjoyed this, but the children were even more excited about the Jollof Chicken, which is fried chicken strips in a spicy, flavorful breading. The Fried Plantains were a big hit too.

The food is often quite spicy, but you can easily tone down the heat if desired. There is much more to explore here, from salads to snacks to desserts, as well as the huge variety in mains.