Eric Adjepong, a former contestant on Top Chef, discusses his upcoming restaurant Elmina and cookbook Ghana to the World. He reflects on his Ghanaian heritage’s influence on his culinary identity, shares essential cooking techniques, and introduces unique recipes, blending tradition with innovation. Adjepong’s work celebrates cultural connections and the significance of familial cooking traditions.
Eric Adjepong, recognized from his appearances on two seasons of Top Chef, is set to begin 2025 with the launch of his new restaurant, Elmina, in Washington, D.C. He is also releasing a cookbook, entitled Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past. In our interview, he discussed how his Ghanaian heritage shapes his culinary journey and his cultural identity.
Adjepong describes being a first-generation Ghanaian American as a fundamental aspect of his identity. He expresses gratitude for his heritage, asserting that it influences how he experiences and presents himself in the culinary arts. He highlights the importance of community and familial support in his career, underscoring the unique perspectives Ghanaians bring to food and hospitality.
Reflecting on his formative years spent in Ghana from ages two to six, Adjepong shares vivid memories that have significantly impacted his life. He mentions specific experiences, such as enjoying fried donuts from street vendors and cherished toys from his grandparents’ home, which have contributed to his sense of self.
In discussing essential cooking components, Adjepong emphasizes the importance of spices in creating signature flavors. He notes curry powder and local spices like peri-peri pepper as foundational elements in his cooking. He shares that his mother combined various seasonings for a house mix, which contributed to the flavor profile of their meals, showcasing the importance of familial cooking traditions.
Adjepong introduces egusi seeds, often featured in West African recipes. He describes their earthy flavor and nutritional benefits, highlighting their value as a filling ingredient. He notes that his cookbook includes traditional recipes as well as innovative takes on traditional ingredients, allowing for a versatile approach to cooking.
He clarifies the differences between banku and fufu, both of which are staple foods in Ghana. Fufu, made from cassava and plantain, serves as a carb base in dishes, while banku is a fermented cornmeal dish with a distinct tang. He appreciates the cultural practice of eating banku with one’s hands, emphasizing its connection to food and the sensory experience of dining.
Adjepong expresses his fondness for sweet fried plantains, detailing a unique recipe that incorporates benne seed miso, collaborated with a local group called Keepwell. This fusion delivers added depth and umami to the naturally sweet fruit, showcasing his creative culinary approach.
He speaks affectionately about a signature dish, stewed turkey wings, attributed to his Aunt Agatha. This cherished family recipe highlights the deep emotional ties food can forge, particularly in the context of family gatherings and traditions.
The interview concludes with a recipe for egusi and coconut granola, showcasing the versatility of egusi seeds. This healthy snack is easy to make and offers a uniquely nutty flavor, making it perfect for various occasions. The recipe underscores Adjepong’s commitment to honoring traditional ingredients while exploring new culinary frontiers.
Eric Adjepong’s culinary journey reflects a deep-seated connection to his Ghanaian heritage, shaping not only his identity but also his approach to food. With the launch of his restaurant and cookbook, he aims to share the rich flavors of Ghanaian cuisine while honoring traditions. His insights into cooking techniques, beloved recipes, and personal experiences lend significant depth to his narrative, promoting cultural appreciation through gastronomy.
Original Source: www.kcrw.com
