East Fork x Zoe Adjonyoh
Pull up a seat and join us at the table with Zoe Adjonyoh, author, changemaker, and the chef behind Zoe’s Ghana Kitchen. Zoe partnered with us to create a limited edition collection of bowls and her delightful finishing salt & pepper blend, Chef’s Kiss. Passionate about decolonizing the food industry, Zoe shares her appreciation for farm fresh African spices and contemporary Ghanaian cuisine.
Curated to help take you from meal prep, to cooking, to serving with pizazz, this limited edition collection includes Bitty Bowls and a Weeknight Serving Bowl in some of our retired seasonal and core colors, for a bright palette reminiscent of sunshine on the seashore.
Alongside Zoe’s Ghana Kitchen cookbook, her signature hibiscus-enriched seasoning blend, and a few other handy kitchen items, this collection can infuse your mealtimes with fresh pep and ease.
“You can be incredibly creative with how you enrich salt. In this collaboration, we’re doing Chef's Kiss: Hibiscus and African Pepper Mix. And so there's an opportunity there for me to have fun by incorporating my favorite West African spices into everyday use.”
Zoe’s Spiced Cashews
- 400g (14 oz) raw or roasted cashew nuts
- 2 teaspoons peanut oil
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- Sea salt (or Chef’s Kiss Hibiscus APM)
Preheat the oven to 375ºF. Mix all the ingredients except the salt together in a bowl, then spread out on a baking tray and roast for 12-15 minutes until the nuts are crisp and lightly browned, giving the tray a shake halfway through the cooking time.
Remove from the oven and sprinkle with salt. Leave to cool, then store in an airtight container. Use within a month.
Zoe’s Plantain Salad
- 1-2 very ripe plantains (yellow with black dots)
- Pinch of kosher salt
- 3 oz arugula or mache lettuce
- 1 small green pepper, cored, deseeded and sliced very finely
- 1 small cucumber, cored, deseeded and diced
- 1 small Scotch bonnet chili, deseeded and diced
- 2 tablespoons extra virgin olive oil or canola oil
- 2 tablespoons lime juice
- .1-.2 oz moringa powder (optional)
- 1 teaspoon cumin seeds, toasted and roughly crushed
- ½ teaspoon sea salt, to taste (or Chef’s Kiss Hibiscus APM)
- Black Pepper, to taste
- 1 teaspoon light brown sugar
- Cilantro leaves, to garnish
- Moringa powder, to garnish
- Sesame seeds, to garnish
Wash the plantains then, using a sharp knife, cut the tips off each end. Make a slit in the skin along the length of each plantain, and peel. Cut into 3 or 4 pieces.
Place the plantains in a sauce pan with enough water to cover, along with the kosher salt, and bring to a boil, then reduce heat and simmer 10-15 minutes, or until the plantains are soft enough that a fork or tip of a knife can pass through them with ease.
Drain the plantains and leave to cool.
Toss the salad greens, green pepper, cucumber, and chili together in a salad bowl. Whisk the oil, lime juice, moringa, cumin, salt, pepper and sugar to taste together, then add to the salad with the plantains and toss to coat. Garnish with chopped cilantro, moringa and/or sesame seeds and serve.
“Salt is such a humble ingredient. And yet it is absolutely essential in everything you cook in order to enhance the flavor.”