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Zoe's Ghana Kitchen Spice Blends Bundle $29.95

Zoe Adjonyoh wants you to develop a relationship with the rich flavors of Ghanaian cuisine.

And that’s exactly why the chef and cookbook author established Zoe’s Ghana Kitchen in 2010. What began as a small supper club (where Adjonyoh would craft a handful of traditional Ghanaian dishes she learned from her dad) has evolved into a catering and culinary empire, working to forge mutually beneficial relationships with women-run co-ops and farms in Ghana to source single-origin spices. She encourages home cooks to get creative and experiment with adding Ghanaian flavors to everyday dishes.

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These blends go beyond their traditional uses: Jollof spice gives a lift to any chicken dish (like Adjonyoh’s famous jollof fried chicken), as well as slow-cooked stews, fried fish, roasts, potatoes and yams and cooked veggies of all kinds. Season rice or other warm grain dishes as a nod to classic jollof rice. Kelewele, though typically used to enhance plantains, is superb in baked goods like cinnamon buns, spice cakes and cookies. We also love it paired with pork, salads with nuts and berries, hearty root veggies and even roasted potatoes. And suya works wonders for all kinds of grilled meats, of course, but it can do so much more—add it to oven-roasted veggies, potatoes and shrimp.

Kitchen Notes

Jollof Rice
Start to finish: 45 minutes
Servings: 6

In a food processor, combine a 14½-ounce can diced tomatoes; 1 red bell pepper, stemmed, seeded and cut into quarters; 2 medium garlic cloves, peeled; and 1 teaspoon kosher salt. Process until smooth, about 1 minute. Set aside. In a large skillet over medium, heat ¼ cup extra-virgin olive oil until shimmering. Add 1 medium yellow onion, chopped, then cook, stirring, until beginning to brown, 6 to 8 minutes. Stir in 1½ cups basmati rice, rinsed and drained; 3 medium carrots, peeled and chopped into ¼-inch pieces; 2 tablespoons Zoe’s Ghana Kitchen Jollof Seasoning; and 1 teaspoon salt. Cook, stirring, until the rice is fragrant, 1 to 2 minutes. Stir in 2 cups water, bring to a simmer, then reduce to medium-low, cover and cook for 12 minutes. Uncover, stir in the tomato mixture and increase heat to medium. Cover and cook for 5 minutes, or until most of the liquid has evaporated, about 5 minutes. Remove the pan from the heat, scatter 1 cup frozen green peas over the rice, then cover and let stand until the remaining moisture has been absorbed and the peas are heated through, about 5 minutes. Stir the peas into the rice. Taste and season with salt and black pepper.

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