The Ghana Cookbook

"Fran Osseo-Asare can be credited, for having introduced Ghanaian cuisine to many westerners with her previous publications. The Ghana Cookbook takes it up a notch thanks to this brilliant collaboration with Barbara Baëta, the high priestess of Ghana cuisine. The result is an in-depth and truly remarkable collection of authentic Ghanaian recipes. This is the definitive Ghana cookbook ." --PIERRE THIAM, Chef and author of Yolele! and Senegal:Modern Senegalese Recipes from the Source to hte Bowl "Fran Osseo-Asare and Barbara Baëta have teamed up to produce a work that succeeds in demystifying the ingredients and recipes that go by many names and reproducing the tasty dishes that have entranced so many visitors.xa0The Ghana Cookbookxa0presents the nation'sxa0cooking in all of its kaleidoscopic variety and is certainly destined to become an African culinary classic. I know it will have primacy of place on myxa0cookbook shelf." JESSICA B. HARRIS,xa0PhD., culinary historian and author of The Africa Cookbook and High on the Hog: A Culinary Journey from Africa to America "This beautifully curated collection introduces us to a seductive cuisine that's vibrant with flavors and colors. Fran Osseo-Asare and Barbara Baëtaxa0share the deep knowledge they've gleaned from decades of studying and tasting Ghana's diverse regional foods. We couldn't ask for more perfectxa0guides!" --DARRA GOLDSTEIN, Founding Editor of Gastronomica: The Journal of Food and Culture "There could not have been a better partnership for documenting the rich flavours of Ghanaian food than that between Fran Osseo-Asare and Barbara Baeta (Auntie Sika). Their shared love of good cuisine and Ghana shines through the pages, as they wonderfully celebrate Ghanaian food and culture." --ESTHER A.N. COBBAH, CEO, Strategic Communications Africa Ltd (Stratcomm Africa) "Fran Osseo-Asare can be credited, for having introduced Ghanaian cuisine to many westerners with her previous publications. The Ghana Cookbook takes it up a notch thanks to this brilliant collaboration with Barbara Bata, the high priestess of Ghana cuisine. The result is an in-depth and truly remarkable collection of authentic Ghanaian recipes. This is the definitive Ghana cookbook."n n Pierre Thiam, Chef and author of Yolele! and Senegal: Modern Senegalese Recipes from the Source to the Bowln n "Fran Osseo-Asare and Barbara Bata have teamed up to produce a work that succeeds in demystifying the ingredients and recipes that go by many names and reproducing the tasty dishes that have entranced so many visitors.The Ghana Cookbookpresents the nation'scooking in all of its kaleidoscopic variety and is certainly destined to become an African culinary classic. I know it will have primacy of place on mycookbook shelf."n n Jessica B. Harris, PhD., culinary historian and author of The Africa Cookbook and High on the Hog: A Culinary Journey from Africa to American n "This beautifully curated collection introduces us to a seductive cuisine that's vibrant with flavors and colors. Fran Osseo-Asare and Barbara Batashare the deep knowledge they've gleaned from decades of studying and tasting Ghana's diverse regional foods. We couldn't ask for more perfectguides!"n n Darra Goldstein, Founding Editor ofGastronomica: The Journal of Food and Culturen n "There could not have been a better partnership for documenting the rich flavours of Ghanaian food than that between Fran Osseo-Asare and Barbara Baeta (Auntie Sika). Their shared love of good cuisine and Ghana shines through the pages, as they wonderfully celebrate Ghanaian food and culture."n --Esther A.N. Cobbah, CEO, Strategic Communications Africa Ltd (Stratcomm Africa) n n "We have waited so long for a cookbook about this magnificent cuisine, and Osseo-Asare and Bata were the perfect people to write it. The food of Ghana is in so Fran Osseo-Asare is an internationally recognized expert on sub-Saharan African cuisine and Ghanaian cuisine in particular. She is author of several books on African cooking and culture including A Good Soup Attracts Chairs (Pelican Publishing, 1993, 2001), and Food Culture in Sub-Saharan Africa (Greenwood Press, 2005). She has also written for publications such as Gastronomica, Soujourners, bSpirit, and Food, Culture and Society. A popular speaker and teacher, she was invited as a TED Fellow to represent African cuisine in Arusha, Tanzania in 2007 at TEDGlobal: Africa, the Next Chapter. She resides in State College, PA.Barbara Baëta, owner and founder of Flair Catering, Ltd., a catering agency and cooking school, was one of the first professionally trained caterers in Ghana. She is considered a national treasure in Ghana and has been showcasing the country and its food to foreign guests for decades. In 2009 her company catered a meal (breakfast for 600) served to President Obama during his state visit to Ghana. Read more