A vibrant kitchen, rooted in heritage. Add robust flavor to any dish with this wood asanka, traditionally used in Ghanaian homes to grind aromatic ingredients such as tomatoes, peppers, spices, ginger and roasted garlic. Crafted of sustainably sourced acacia wood with a handpainted walnut finish, the finely ridged grinding pot was designed by Chef Eric Adjepong to break down hearty vegetables and delicate herbs into a fine mince. (Chef Eric recommends using the asanka to make chermoulas, pestos and chimichurris.) This display-worthy mortar and pestle looks sculptural and stunning on your kitchen counter or open shelving.

Star chef and cookbook author Eric Adjepong combines his West African heritage and NYC upbringing in our exclusive new collection designed to spark bold flavors and joyful gatherings.

•	Designed by Eric Adjepong
•	FSC®-certified acacia from responsibly managed forests
•	Handpainted walnut finish
•	Hand wash