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Designed as an introductory, but comprehensive cooking course that builds on basic flavors, textures, and cooking principles, and seasons them with stories, photography, and cultural explanations.
Ghanaian authentic cuisine in its colorful, spicy and delicious glory. 70 Authentic Ghanaian recipes and up to 200 food related images in color. Ghanaian Authentic Drinks and Smoothie. Ginger drink & Spicy tropical smoothie; Appetizers & Snacks e.g. Achomo, and donuts; Side dishes e.g. Kelewele, Tatale, Kaklo and Ablongo; Main course dishes e.g. Ghanaian stews and soups and of course Jollof rice. Desserts e.g. Tropical fruit pie and quick cake desserts. There are combinations of Ghanaian ingredients to create some amazing recipes. Cassava (Yucca) pudding & Gari pudding, Pineapple upside down spicy ginger cake on a bed of pineapple jam with cherries showered with shredded coconut flakes. Delicious! What a delight! This cookbook uses 250mls cup measurement in most of its recipes for simplicity. The cookbook is about Sue's interesting culinary family life from childhood to adulthood. Sue is passionate about cooking and eating Ghanaian cuisine, but she could not find a cookbook that captured the Ghanaian cuisine as she would want presented. She decided to write a Ghanaian cookbook to present her country's cuisine in the arty, edgy, spicy and delicious way it deserves. Sue was born in Accra, the capital of Ghana, West Africa. She is quadrilingual and speaks English, Fante, Ga, and Twi fluently. She lived in London, United Kingdom and worked in Business Administration and the Fashion industry for many years. She moved to the United States in 2005 and subsequently qualified as a Nurse. She designs clothes for herself and enjoys life with fashion flair whenever she can. She is a dedicated Smooth Jazz enthusiast and loves world music. She enjoys gardening, the arts, and loves to travel. Ghanaian cuisine is one of her many passions in life. Join her on her journey of recreating some amazing and exciting Ghanaian recipes in the cookbook. She has also evolved and revolutionized some Ghanaian ingredients to create some amazing recipes. Enjoy!
Tropical Ghana Delights is a contemporary Ghanaian cookbook that fuses traditional and non-traditional Ghanaian cooking techniques in a refreshing way. It features recipes made with tropical ingredients (infused with tropical fruits) and also highlights a less celebrated side of Ghanaian cooking - hors d'oeuvres.
A Plate in the Sun is a delicious fusion of Ghanaian, African and Western tastes brought together in easy to cook recipes, using readily available ingredients. Patti shares some of her favourites, from simple snacks and starters like bean fritters and kelewele, to wholesome main dishes like black-eye beans with smoked haddock and bacon. She also shares her take on classics like jollof rice and chicken peanut butter soup. Some of her creations include curried chicken-liver pie and plantain truffles. Patti is an inventive and inspiring cook who wants to light-heartedly entertain, as much as share her cooking experiences and ideas. She encourages you to relax, experiment and enjoy time in the kitchen and believes cooking good food is "50% knowledge, 50% adventure, and always fun." She is a Ghanaian with a truly international perspective and an exuberant and enthusiastic cook. Born and educated in Ghana, she spent a year in America as an exchange student and has lived in the UK since 1985. Most recently Patti is Front of House and a guest chef at the Jean-Christophe Novelli Academy Cookery School in Hertfordshire.
Among the staple foods most welcomed on southern tables—and on tables around the world—rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South. As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes—everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs."
Over 170 recipes – sweet and savoury – for every day, every budget, every taste, in a cookbook that puts your appetite first from the Sunday Times top ten bestselling author of Eat Up. Organised by ingredient, Flavour helps you to follow your cravings, or whatever you have in the fridge, to a recipe. Creative, approachable and inspiring, this is cooking that, while focusing on practicality and affordability, leaves you free to go wherever your appetite takes you. It is a celebration of the joy of cooking and eating. Ruby encourages us to look at the best ways to cook each ingredient; when it’s in season, and which flavours pair well with it. With this thoughtful approach, every ingredient has space to shine; including store cupboard staples. These are recipes that feel good to make, eat and share, and each plate of food is assembled with care and balance. Including Hot and Sour Lentil Soup, Ghanaian Groundnut Chicken Stew, Glazed Blueberry Fritter Doughnuts, Mystic Pizza and Carrot and Feta Bites with Lime Yoghurt, this is a cookbook that focuses above all on flavour and freedom – to eat what you love.
Gathers information on the unique foods of Africa and the lands they come from, and provides more than two hundred traditional and new recipes.
Over the past few centuries, the influences of Portuguese, Spanish, and French cuisines have created an entirely new cuisine across the African continent, while African influences have simultaneously traveled across the Atlantic to countries such as Brazil, Cuba, Jamaica, and the United States. Written by bon vivant and storyteller Dorinda Hafner, "A Taste of Africa" is a tantalizing introduction to some of the most exciting, dynamic food in the world. In over 100 traditional and modern recipes from ten countries in Africa, the Caribbean, and South America, Dorinda lovingly shows readers how to prepare a wide range of African delights, such as the Moroccan classic Tagine of Lamb with Pumpkins, Vegetables, and Fruit and Fried Plantains. This guide to wholesome and tasty cooking the African way, illustrated with maps and enlivened folk tales and history, will find a valued place in kitchens everywhere.
One-pot cooking cuts down on washing up, requires minimal kitchen space and tends not to be overly complicated. What’s not to love about that? The first book of the Foolproof series, Foolproof One-Pot celebrates throwing ingredients into a single dish and letting the oven do the work. Alan Rosenthal offers amazing new ways to elevate classics, as well as revealing new sure-to-be favourites. From weekend slow cooks to easy-going tray bakes, this mouth-watering collection of 60 useful, vibrant recipes are all cooked with minimal fuss and maximum flavour!