Zoe Adjonyoh's Ghanian dinner party is all about the music (& Jollof fried chicken).
When you’re"half" Irish,"half" Ghanaian and British, and also a new American immigrant, what does a dinner party look like? No, not a hot mess. Food is many things, and one of the most important things it is for me is a reference to the core of who I am, who and where I belong to, who and where I have been.
For some people, it starts with the ingredients; for me, it starts with the guests. The people I am feeding: Who are they? What might their story be? What’s their background? What do I think they know and what do I not know about them? Do I need to persuade or engage? Or? Do I need to reimagine to give inspiration, or throw it down family-style for familiar feels? The menu has to fit the audience, which is why my cookbook is so flexible in that regard.
After considering the guests, seasonality and sustainability are everything! How can it not be in a world that is on its last strike as regards climate change and a reckoning of power dynamics within food systems caused by white supremacy? If you’re not living in a food desert , then getting seasonal with this menu should be pretty straightforward. Music is important, too, as a soundtrack for cooking and eating. I even have a handy Spotify playlist in the book.
When table setting, I always purposely intermingle guests, often separating larger familiar groups so that they are encouraged to co-create the dining experience with a stranger next to them. Flowers always bring joy! Go wild. Candles are great too—that flickering light sets the table as an altar of good business. This isn’t about white plates and white linen. I encourage mix and match plates and cutlery. I like them secondhand, bringing with their own stories and whispers.
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