{"title":"Fresh Literature","description":"","products":[{"product_id":"ghana-to-the-world-recipes-and-stories-that-look-forward-while-honoring-the-past","title":"Ghana to the World: Recipes and Stories that Look Forward While Honoring the Past","description":"\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780593234778 isbn-related seemoreenable show opened\" id=\"seemore-0\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003eA transportive, highly personal cookbook of 100 West African-influenced recipes and stories from\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTop Chef\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003efinalist Eric Adjepong.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e“Sankofa” is a Ghanaian Twi word that roughly translates to the idea that we must look back in order to move forward. In his moving debut cookbook, chef Eric Adjepong practices sankofa by showcasing the beauty and depth of West African food through the lens of his own culinary journey.\u003cbr\u003e\u003cbr\u003eWith 100 soul-satisfying recipes and narrative essays,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGhana to the World\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ereflects Eric’s journey to understand his identity and unique culinary perspective as a first-generation Ghanaian American. The recipes in this book look forward and backward in time, balancing the traditional and the modern and exploring the lineage of West African cooking while embracing new elements. Eric includes traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory kontomire stew thick with leafy greens, alongside creative dishes influenced by his culinary education, like a sweet summer curried corn bisque and sticky tamarind-glazed duck legs.\u003cbr\u003e\u003cbr\u003eFull of stunning photography shot in Ghana and remembrances rooted in family, tradition, and love,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGhana to the World\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eshows readers how the unsung story of a continent’s cuisine can shine a powerful light on one person’s exploration of who he is as a chef and a man.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\u003cbutton type=\"button\" class=\"btn btn-link more\"\u003eSee Less\u003c\/button\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003ca name=\"#author\" id=\"author\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" id=\"seemore-2\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Red Rice Books","offers":[{"title":"Default Title","offer_id":43297415364707,"sku":"9780593234778","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/7515\/0179\/files\/9780593234778.jpg?v=1744395402"},{"product_id":"africali-recipes-from-my-jikoni","title":"AfriCali: Recipes from My Jikoni","description":"\u003cp\u003e\u003cb\u003eTurn readily available ingredients and pantry staples into easy yet flavorful weeknight meals and dinner party dishes that celebrate a unique fusion of Nigerian, Kenyan, and Californian cuisines. From jollof rice and Swahili chicken biriyani to spice blends and peri-peri recipes, discover the best of African flavors and Cali flair—without ever leaving your kitchen.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eKiano Moju was born to a Kenyan mother and a Nigerian father and raised in California. While she spent her summer breaks in Kenya, her home in the states during the school year held African house parties where Nigerian jollof rice, moin moin (steamed bean cakes), roasted chicken legs, and plantains were a common part of life. On weekends and special occasions, they would make Kenyan dishes like samosas, sauteed collard greens, barbecued meat, and other favorites from her childhood including Ethiopian and Eritrean recipes. As Kiano says, “Californian cuisine embraces the flavors of its immigrant communities while celebrating the state’s agriculture and the flavors of fresh produce,” and that’s the concept behind her cooking.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eAfriCali\u003c\/i\u003e\u003cspan\u003e is not a traditional cookbook, but rather one inspired by the delicious meals Kiano has experienced in life. \u003c\/span\u003e\u003c\/p\u003e","brand":"Red Rice Books","offers":[{"title":"Default Title","offer_id":43298749808739,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/7515\/0179\/files\/africali-9781668002131_lg.jpg?v=1744546357"},{"product_id":"the-contemporary-african-kitchen","title":"The Contemporary African Kitchen","description":"\u003cp\u003eMeet the culinarians who are setting the new African table. 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With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. \u003cbr\u003e\u003cbr\u003eAs much a joyful celebration of Black culture as a cookbook,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBlack Food\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eexplores the interweaving of food, experience, and community through original poetry and essays, including “Jollofing with Toni Morrison” by Sarah Ladipo Manyika, “Queer Intelligence” by Zoe Adjonyoh, “The Spiritual Ecology of Black Food” by Leah Penniman, and “Foodsteps in Motion” by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra \u0026amp; Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. 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