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Jun 15, 2023

Food Network Chef Specializes In West African Flavors

It’s summer in the city — the time of year that brings back fond dining memories

It's summer in the city — the time of year that brings back fond dining memories for Food Network chef Eric Adjepong. He ate at celebrated New York restaurant Eleven Madison Park, and it was the most memorable and delicious meal he has ever eaten.

"I went to Eleven Madison Park a few years ago on my birthday, and it's still a meal I speak of to this day," says Adjepong, the host of the Food Network show Alex vs America. "The quality of food, the level of service and the imagination behind the menu was such a memorable experience for me. It was a 20-course meal based around summer in New York City."

Host Eric Adjepong (left) discusses food preparations with chef Alex Guarnaschelli on Food Network's ... [+] "Alex vs America" TV show.

Adjepong, a first-generation Ghanaian-American who was born and raised in Yonkers and the Bronx, aims to make similar memorable experiences for diners by introducing them to the flavors of the West African foods he grew up with.

He doesn't hesitate when asked his favorite Ghanian meal.

"Feed me waakye!" he exclaims. "I call it the original rice and peas dish. It's earthy and spicy and the first thing I order when I land in Ghana."

Kelewele, which is made with fried plantains seasoned with spices, is another Ghanian signature dish, Adjepong says. West African dishes often differ based on the spices used, and Ghanian cuisine uses a lot of nutmeg, clove and cinnamon, he says.

On Alex vs America, which airs on Sunday nights, Adjepong establishes a culinary theme for chef Alex Guarnaschelli and three competing chefs. Each chef is from a different state, and they compete for $15,000 and bragging rights.

Adjepong's mantra is, "Let Food Be Thy Medicine." It's a quote "I learned while in undergraduate school," he says. "The food we eat should be the first line of defense for our minds and bodies. It should be our medicine."

Adjepong decided to embark on life as a chef at an early age.

"I remember watching Julia Child and Martin Yan after school as a child," he recalls. "I quickly found my way into the kitchen and never looked back."

Diner looking for top-notch Ghanian or West African cuisine might be wise to follow Adjepong's recommendations. He cites three restaurants: Teranga in New York, ChopnBlok in Houston and Bokum in Washington.

Here is a recipe for one of his favorite Ghanian foods:

Bofrut (fried doughnut)

¼ cup (57g) whole milk

5 eggs

¾ cup sugar, plus a pinch for blooming yeast

1 ½ cups labneh or full-fat Greek yogurt

3 ¾ cups all-purpose flour

1 teaspoon kosher salt

2 teaspoons baking powder

1 ¼ oz. package of active dry yeast

2 teaspoons ground nutmeg

2 teaspoons ground cinnamon

1 teaspoon vanilla bean paste (or vanilla extract)

Vegetable oil, as needed for frying

Nonstick cooking spray

For cinnamon sugar:

1/4 cup sugar

1/2 tablespoon ground cinnamon

Make bofrot dough: Warm milk slightly in a small bowl in the microwave or a small pot on the stove (a thermometer should read about 110°F). Add yeast and a pinch of sugar. Whisk briefly to combine, then set aside until foamy, about five minutes.

In a large bowl, whisk together flour, salt, baking powder, nutmeg, sugar and cinnamon. In a medium bowl, whisk together labneh, vanilla paste and eggs until well combined. Make a well in the center of the dry ingredients and add the yeast mixture and labneh mixture. Stir well to combine all ingredients and form a smooth dough.

Cover with plastic and set aside to rise in a warm place until doubled in size, about one hour.

Make cinnamon sugar: Whisk together sugar and cinnamon in a shallow bowl until combined. Set aside.

Fry bofrot: Heat three inches of vegetable oil to 350°F in a large pot over medium heat. Use a two-ounce cookie scoop (or ¼ cup measuring cup) sprayed with nonstick cooking spray to scoop out mounds of dough. Working in batches as necessary to avoid crowding the pan, fry donuts until golden brown, turning occasionally to brown evenly, about three minutes per side (bofrot may also begin to flip themselves as they cook — just be sure to fry for six minutes total). Let the oil return to 350°F between batches and toggle the heat up and down as needed to ensure it remains at the temperature during frying.

Immediately drain on a paper towel-lined sheet pan for a couple of minutes. Transfer donuts to the cinnamon sugar and toss to coat. Serve immediately.