"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."

Pierre Thiam, Chef and author of Yolele! and Senegal: Modern Senegalese Recipes from the Source to the Bowl

"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 [...] 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."

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 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!"

Darra Goldstein, Founding Editor ofGastronomica: 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)

"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