A first-of-its-kind book from Toronto-based food writer and epidemiologist Afia Amoako
Our cookbook of the week is Eat with Afia by Afia Amoako.
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Jump to the recipes: roasted-grain date loaf, groundnut (peanut) soup and bean stew.
A collection of plant-based Ghanaian recipes, Eat with Afia (Penguin Canada, 2026), is the first of its kind. Author Afia Amoako, a food content creator with a PhD in epidemiology, hopes many others will follow.
“There’s definitely a need for more written context when it comes to different West African cuisines,” Amoako says from her home in Toronto. “People cross borders, but a lot of our culture and our history can be presented through food. And as we have many oral cultures, unfortunately, we don’t have extensive information on written-down food and history, especially for Ghana itself. So, it’s the first of its kind and hopefully the first of many in the future by various authors because there are a lot of stories that need to be told.”
People unfamiliar with West African cooking are often aware of a select few recipes, such as fufu or jollof rice, Amoako adds. In Eat with Afia, she shows the many choices and highlights that Ghanaian home cooking can be uncomplicated.
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