Eric Adjepong, known for his appearance on two seasons of Top Chef, is making waves again with his new ventures. In 2025, he launched a restaurant in Washington D.C., named Elmina, and released a cookbook titled "Ghana to the World." The book focuses on recipes and stories that honor Ghana's culinary past while embracing innovation. Born to Ghanaian parents in New York, Adjepong spent formative years in Ghana, shaping his identity and culinary perspective. His first trip back at an early age left lasting impressions that influence his cooking today.
Adjepong emphasizes key seasonings such as curry powder, peri peri pepper, and warm spices like cinnamon, nutmeg, and clove. These flavors are integral to his dishes, offering depth and authenticity. He also explores innovative uses of traditional ingredients, such as incorporating egusi seeds into granola. Furthermore, he discusses staple foods like banku and fufu, highlighting their preparation and cultural significance. His love for plantains shines through in a unique recipe that pairs sweet fried plantains with benne seed miso, creating a delightful umami-sweet balance.
Cultural Roots Shaping Culinary Identity
Eric Adjepong's identity as a first-generation Ghanaian American profoundly influences his worldview and culinary style. Growing up in both New York and Ghana during his formative years, he absorbed rich cultural traditions that now inform his cooking. These experiences laid the foundation for his approach to food, hospitality, and community engagement. His background provides a unique lens through which he interprets and presents Ghanaian cuisine to the world.
Born in New York, Adjepong returned to Ghana between the ages of two and six, forming vivid memories that continue to shape his life. From playing with a toy police car at his grandparents' house to interacting with street vendors, these early experiences instilled a deep connection to Ghanaian culture. This connection manifests in his cooking, where he seamlessly blends traditional flavors with modern techniques. His mother’s influence, particularly her use of spices and homemade hot sauce, further enriched his understanding of flavor profiles. By drawing on these roots, Adjepong crafts dishes that not only celebrate his heritage but also resonate globally.
Innovative Recipes Reflecting Tradition and Modernity
Adjepong's cookbook, "Ghana to the World," showcases his ability to innovate while respecting tradition. Key seasonings play a crucial role in his recipes, providing essential building blocks for flavor development. Curry powder, peri peri pepper, and warm spices such as cinnamon, nutmeg, and clove form the backbone of many dishes. These ingredients offer complexity and depth, allowing Adjepong to create signature flavors that distinguish his cuisine.
His exploration of traditional ingredients extends beyond conventional applications. For instance, egusi seeds, traditionally used in soups and stews, find new life in granola recipes. This creative use highlights Adjepong's commitment to pushing boundaries while honoring his culinary heritage. Additionally, he delves into staple foods like banku and fufu, explaining their preparation methods and cultural importance. Banku, made from fermented cornmeal, offers a tangy alternative to fufu, which combines cassava and plantain. Both serve as versatile accompaniments to various dishes, emphasizing the centrality of starches in Ghanaian meals. Adjepong's passion for plantains is evident in his recipe pairing sweet fried plantains with benne seed miso, showcasing how natural sweetness and umami can harmoniously coexist. Through these innovations, he bridges the gap between tradition and modernity, inviting readers to explore the richness of Ghanaian cuisine.