In “Ghana to the World,” the D.C.-based chef pays homage to traditional dishes and offers boldly flavored fresh takes.

Check the texture of the lamb or mutton: it will go from being quite hard to very tender quite suddenly; this is the point at which the stew is ready. When the meat is tender add the cooked ...

That translates to a combination of both traditional and modern, updated West African recipes, such as waakye stew, jollof rice and Seared Grouper With Peanut Salsa. Adjepong entered the public ...