“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. The Ghana Cookbook presents the nation’s cooking 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 my cookbook shelf.” — JESSICA B. HARRIS, PhD., 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 Baëta share the deep knowledge they’ve gleaned from decades of studying and tasting Ghana’s diverse regional foods. We couldn’t ask for more perfect guides!” — 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)
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