In Ghana, a Chef Finds Open Arms—and Open Kitchens

As a kid growing up in London, chef Zoe Adjonyoh learned to cook by watching her father make the foods he ate as a kid growing up in Ghana. As an adult, she opened a restaurant devoted to dishes like spicy, peanut butter–laced groundnut stew. A decade into her career, Zoe realized she wanted to know more about Ghanian cuisine—and her own family. Here’s what happened when she landed in Accra with an open heart and an empty belly. 

Read, and cook from Zoe's book!

And listen to this week's Tiny Travel Tale from Roger Hill of Long Island, New York.

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