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Eric Adjepong has his hands in many pots, and he likes to keep it that way. The celebrity chef and television personality hosts multiple shows on the Food Network (including Wildcard Kitchen and Alex vs. America), has a line of dinnerware at Crate & Barrel, published a cookbook and a children’s book, and just opened his first restaurant, Elmina, in Washington D.C. earlier this month. The one recurring theme you’ll find across all his projects? His love and celebration of West African culture.
The first-generation Ghanaian American unapologetically puts his culture front and center in everything he does. “West African cuisine is one of the pillars of so much food that we eat,” Adjepong says. “I say it all the time. I never get tired of saying it. Africa is the second-biggest continent, and the food should be more popularly known.” Representation is at the core of his approach to cooking, and as he shared more about his background, it’s easy to see why.
Credit: Crate and Barrel Credit: Crate and Barrel
Early Days
Eric Adjepong’s love of cooking stemmed from his mother. While she often cooked classic Ghanaian dishes, it was equally as important for her to get a feel for cooking popular American food in her new home.
“My mom had me very soon after she arrived to the country, so she naturally would make a lot of traditional West African Ghanaian food, like jollof rice. But she also wanted to make sure she had a few American dishes in her back pocket that we would know and love, like spaghetti and meatballs, hamburgers, and casseroles,” Adjepong recalls.
At times the food his mom cooked got him stares from his peers, but he learned to wear that sense of uniqueness with pride. “If [my mom] was making a curry, I’d leave the house and have that curry smell … wafting behind me. It smells amazing, but to someone who’s unfamiliar, [they’re] like ‘what is that?’ But I learned in so many ways that that’s also a superpower, and it’s a great way to educate people and feel proud about the food that comes from my country and my culture.”
He also drew inspiration watching cooking shows such as Yan Can Cook and Julia Child. “I just fell in love. I thought it was so cool to see something raw be taken into a different state, then presented, and bring people to the table.” So much more than the food itself, his admiration stemmed from the ways in which rich histories could be told in a single bite. This passion and ability to transform ingredients while honoring his heritage is what keeps Adjepong going today. “My mom put so much love into her cooking. That’s her love language. [And] I think, honestly, it’s become mine.”
Credit: Courtesy of PepsiCo Foods Credit: Courtesy of PepsiCo Foods
A Seat at the Table
Adjepong really started gaining recognition while on the hit cooking show Top Chef. As a competitor on season 16, he used the platform to amplify his voice and shed light on the flavors he grew up with that previously hadn’t been represented in traditional media.
Up until that point, Adjepong says, “There wasn’t any food from Africa being cooked on this amazing show that’s winning all these Emmys and has these acclaimed chefs and culinary minds.” Not only is representation important, but so is education. Through his cooking, Adjepong actively illustrates how West African cuisine has laid the foundation for many others (including dishes that you might not even realize are interconnected).
”The flavor profile, and the techniques used in all regions — East, West, North, South, Central Africa — are not only amazing and delicious to eat on the continent, but you’ll see those effects woven throughout so much of the culinary lexicon of food throughout the world. You can’t have gumbo without West Africa. You can’t have jambalaya without West Africa. You can’t have shrimp and grits and all these American iconic dishes without the African influence.”
Since then, many others have followed suit, advocating for West African cuisine to be front and center and challenging what realms it can be in. Adjepong’s proud to have led the way and pass the torch on to newer talent. “I’m so so happy and blessed to have fallen into this industry and be a chef, because now I speak to those notes with pride.”
Credit: Courtesy of PepsiCo Foods Credit: Courtesy of PepsiCo Foods
Spicing Up the Snack Aisle
Lately, Adjepong’s been adding some West African flair to the snack food world as a member of PepsiCo’s Inaugural Culinary Advisory Board (along with Ali Bouzari, Ellen Bennett, Tyler Malek, Andrew Kaplan, and Tiffany Derry). The group’s been tasked with using their expertise to bring innovative and experimental flavors to the company’s array of snack items. “When first I got the call to be a part of the board, it was such an honor. And then when I found out who else was going to be on it, I was just like, whoa. I’m in amazing company,” Adjepong says.
While they all bring a unique set of perspectives and skills, Adjepong specifically is using his background to put his spin on the Doritos brand (stay tuned for more in the coming months). “It feels like the Avengers, honestly. Everyone has their own specific calling and niche and when we put all our minds together, it’s like all of our powers combined.”
Intro to West African Cuisine
For those unfamiliar with West African cuisine, Adjepong suggests starting with jollof rice. “If an alien were to drop down in any part of Africa, and ask anybody, take me to your most popular dish. I think seven, maybe eight out of 10 people [would] say jollof rice. It’s this hearty rice…with a marinara base with ginger, curry, garlic, and tomato that’s been cooked down.”
His favorite dish on the other hand? “Easy, waakye. I call it the OG rice and peas dish. It’s made from sorghum leaves, black eyed peas. There’s like a smorgasborg of different things that you can add onto it, like plantains and hot pepper sauce. It’s so hearty, so delicious. It’s quite literally the first thing I request whenever I get to Ghana. I have a lady on speed dial.” Puff puff, a type of donut, is also another one of his favorites.
To really get immersed in the culture, cuisine, and all it has to offer, Adjepong is hosting a culinary trip to Ghana this August. “The flavors are absolutely amazing, and I think more people need to experience them.” If you can’t make the trip, perhaps start with a trip to his new restaurant, Elmina, to taste the dishes he’s crafted firsthand. Everything he’s experienced that’s led him to this point is reflective in his cooking today. “I get energized when I’m doing what I love, [and] I’m doing exactly what I want to do, plus more.”
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original
Ball Just Dropped the Most Beautiful Mason Jars for Its 140th Anniversary (“So Iconic!”)
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