Thursday, January 31, 2008
This week my husband and I headed to Tarkwa in the Western Region of Ghana. Driving along the palm-lined coast we passed through Elmina and Cape Coast (whose grim slave castles earn this region a place as a UN World Heritage site). Instead of Accra's Ga kenkey, we passed roadside stands selling the Fanti version. We stopped for a lovely lunch: cassava and plantain fufu with goat groundnut (peanut) soup and I chatted with Theresa Anokye, the demi-chef responsible for the soup. I was delighted to find that this restaurant regularly features a weekend buffet of traditional Ghanaian foods that moves beyond the ordinary dishes to include those less familiar (to tourists), like tatale and bambara beans or aprapransa. Ah, yes, note the Star beer, too. And my Africa Cup of Nations scarf.
Wednesday, January 23, 2008
Last night I cooked up some waakye (pronounced "WAAchi where the "i" sounds like the "i" in "in" and made from rice and beans or black-eyed peas), fried some ripe plantain slices, made a little gravy (oil, onion, tomatoes, hot peppers, salt and tomato paste), and stir-fried some cabbage and carrots for dinner. Here's a picture to mark our new location and the foods easily accessible here.