As I prepare to travel to Ghana, one of my main goals while there will be to refine a nutritional breakdown of the classic recipes in the cookbook Barbara Baeta and I are writing. A Penn State undergraduate student, Katie Cochrane, see Eat My Work, is helping with the nutritional analysis. Katie is majoring in both food science and integrative arts, and will assist also in doing some interviews and in developing a collection of food-themed Ghanaian textile images, such as as the design I commissioned on the right, or this classic VLISCO wax print rendition of yam leaves.
Speaking of nutrition and the classic West African diet, you might like to check out a recent article on the subject at The Ismaili Nutrition Center that makes suggestions on how to monitor and modify intake of salt and fats, and also how to adjust cooking techniques for better health.
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