Eat with Afia: A Celebration of Plant-Based Ghanaian Cooking - Hardcover
Eat with Afia: A Celebration of Plant-Based Ghanaian Cooking - Hardcover
by Afia Amoako (Author)
"A dazzling journey into the delicious world of Ghanaian cooking" (Nisha Vora)--from the beloved creator of Eat with Afia
Afia Amoako grew up in a kitchen that was never quiet, never empty, and never boring. Food, she understood from a young age, was the essence of her family's Ghanaian culture. It was represented in the red palm oil that colored their stews; it was pounded into the plantain and cassava-based fufu they ate with soups; and it shone through in the indigenous spices that flavored kebabs and so much more. So, when her family immigrated to North America and Afia found herself drawn to a plant-based lifestyle, she worried that her connection to her home country would be lost. But happily, as she immersed herself more in West Africa's culinary traditions, seeking to learn about and replicate the recipes she grew up on, food offered that connection to Ghana. In Eat with Afia, Afia assembles a warm and ever-comforting blend of recipes that pay homage to Ghanaian cuisine from a plant-based perspective. Including stories of Ghanaian foodways, culture and family traditions, Eat with Afia is an irresistible invitation to explore with Afia as she cooks her way through Ghanaian classics and her favorite dishes. From quick bites like Kebab Mushrooms and Roasted Plantains to hearty meals like Groundnut Soup and Garden Egg Stew, and, of course, Afia's recipe for Jollof Rice, this is a collection of recipes to delight all of your senses. Bursting with vibrant photography, Eat with Afia is a heartfelt plant-based journey into an exciting cuisine.Author Biography
Afia Amoako is the creator of Eat with Afia, where she shares recipes for plant-based Ghanaian and West African food with her 300K+ followers. She is known for blending lessons about culinary traditions with details about culture, ingredients, and more. Afia is a researcher in training, currently pursuing her PhD in Epidemiology, and her education has complimented her exploration of food science. She lives in Toronto, Canada.
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