Eric Adjepong: Celebrating Ghanaian Culture Through Culinary Art

Eric Adjepong, known from “Top Chef,” discusses his upcoming projects: a children’s book, a new restaurant called ‘Elmina,’ and the cookbook ‘Ghana to the World.’ He reflects on his Ghanaian identity and culinary journey while connecting traditional recipes with modern adaptations.

Eric Adjepong, a notable figure recognized from two seasons of “Top Chef,” recently conversed about his current culinary ventures, including a children’s book titled “Sankofa” and a new restaurant in Washington, D.C., named “Elmina.” Moreover, he is launching a cookbook, “Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past,” as he steps into 2025, combining themes of his Ghanaian heritage and culinary artistry.

Born in New York to Ghanaian parents, Eric Adjepong attributes much of his identity to his cultural roots, reflecting on how they shape both his perspective and public perception. He expressed gratitude for his upbringing in the culinary field and the unique lens it provides, rooted in the rich traditions of Ghana’s food, hospitality, and community connections that he celebrates in his works.

Eric’s early experiences in Ghana formed significant memories, particularly between the ages of two and six. He recalls tactile experiences such as playing with a toy police car at his grandparents’ home and engaging with local street vendors for fried donuts, which have profoundly impacted his view of warmth, joy, and community surrounding food.

Regarding his culinary approach, Eric shared essential components that serve as the backbone of his cooking. He emphasized the importance of spices, including curry powder and various warming spices like cinnamon and nutmeg, which help create distinct and rich flavors. He also noted a unique blend of house seasoning crafted by his mother, which enhanced numerous dishes throughout his childhood experiences.

In discussing unique ingredients, Eric highlighted egusi seeds—an indigenous West African melon seed with a flavor reminiscent of pumpkin seeds. He described their nutritional benefits, especially as a filling component in soups and stews, and shared an innovative granola recipe that incorporates these seeds, underscoring their versatility.

When comparing traditional Ghanaian dishes such as banku and fufu, Eric detailed their differences. Fufu is typically made from steamed and pounded cassava and plantain, while banku is a fermented mixture of cornmeal and corn flour. He expressed a preference for banku, appreciating its tangy flavor and the cultural ritual of eating with one’s hands, as it fosters a deeper connection to the food.

Another beloved dish shared in his cookbook is fried sweet plantains, which Eric elevates using benne seed miso from Keepwell, combining it with caramelized onions to enhance its natural sweetness and umami depth. Additionally, he appreciates the flavor of stewed turkey wings, a cherished recipe from his aunt, emphasizing the nostalgia and effort that went into creating this special dish.

Adjacent to his storytelling, Eric shared a recipe for Egusi and Coconut Granola, utilizing the flavor and texture of egusi seeds and combining them with old-fashioned oats and coconut nectar. This granola not only serves as a tasty snack but is also ideal for gifting, reflecting the integration of Ghanaian culinary traditions into everyday life.

Eric Adjepong’s culinary journey beautifully intertwines his Ghanaian heritage with modern culinary practice. From launching a restaurant and a comprehensive cookbook to sharing foundational and innovative recipes, he honors his cultural identity while introducing its essence to a wider audience. Through his unique dishes, Eric demonstrates how traditional flavors can be adapted for contemporary tastes, promoting a deeper appreciation for Ghanaian cuisine and the narratives that enrich it.

Original Source: www.kcrw.com