The book is written in everyday language but takes care of a number of professional à la carte food production concerns of the professional chef.

With data collected through focus group discussions from thirteen Ghanaian ethnic groups as its basis, the book in addition to some nutritional information documents the recipes of popular indigenous soups, gravy, sauces and stews, grills and fries, one-pot dishes and carbohydrate accompaniments.

The book will facilitate the teaching and learning of younger generations to appreciate and cook Ghanaian local cuisine.