This week, we’re all about the diverse and delicious foods of Ghana and Nigeria. First, Food Network Star Eric Adjepong joins us from his childhood home to talk about the connection to food when eating with his hands, the community that happens around the Ghanain table, and his take on traditional dishes like his recipe for Roasted Banana Grits with Seasoned Shrimp. Eric is the chef and owner of Elmina in Washington DC and the author of Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past. Then, geologist turned food blogger Ozoz Sokoh takes us into the world of Nigerian cuisine. From iconic Nigerian breakfasts like sweet fermented rice cakes known as Māsā̀, to corned beef sauce paired with West African Yams. We couldn’t leave without getting a recipe for her Classic Nigerian Jollof Rice. Ozoz is the author of Chop Chop: Cooking the Food of Nigeria and the blogger behind Kitchen Butterfly.

Broadcast dates for this episode:

March 21, 2025 (originally aired)
March 20, 2026 (rebroadcast)

Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!

823: West African Cuisine with Eric Adjepong and Ozoz Sokoh