Gone to Ghana: The West African Cookbook (Valeria Ray)

The herbs and spices used in the dishes of Ghana and its neighbors add unique and powerful flavors to its food and tell the true story of its rich culture and customs.

Traditional Ghanaian food always has been dictated by the types of ingredients that are available in the country. Local produce once mainly consisted of plantains, millet, beans, and corn, and many dishes in Ghana still include these ingredients today.

This cookbook brings you 30 recipes created with authentic Ghanaian cuisine in mind, featuring both classic and newer ingredients local to the West African region. The recipes in this cookbook are all easy to follow and don’t require any difficult cooking techniques.

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