Biscuit Project Update

I feel kind of like that old saying "all dressed up and nowhere to go," except it should be "all set up and no way to start."

After a several day delay (due to United and South African airlines), I arrived in Ghana determined to discover why the solar panels and inverter were not working at my house. It's a long process, and the power has been off twice in the interim.

I'm reluctant to go ahead with the workshop until I know we have reliable power for the refrigerator and oven, so . . . someone is coming again tomorrow  (Saturday) to take the 8  batteries to be charged (at least a 3-day delay) and we can investigate further. I'm still here for 2 more weeks, so IF we get the power issue fixed, will schedule the workshop sometime during the week of the 22nd of July to the 27th. Let me know if you have a preference for the day and time. Right now, I'm very flexible.

The house is in Community 18, Tema (Baatsona), and I can send you my phone number if you give me yours. I'm planning on about only 5 or 6 people, so let me know if you are still interested.

As you know, two of my favorite proverbs are: "the road doesn't stop the bird," and "little by little the chicken drinks water." Here's to innovation paired with culture!

Adinkra Shortbread (vegan, gluten-free) Biscuits: One, Two, Three

After almost two years working on the Ghana-friendly flour mixture and recipe, and perfecting the Akinkra stamps, BETUMI now has a (copyrighted) version of two stamps ready to be shared (commercial manufacturing is in the works). Fran plans to be in Ghana (Tema) during July, and if time, stove, and electricity cooperate, is  planning a workshop (free, but invitation only) while there.

Why "Ghana-friendly," you ask? It's sad to me that folks think they HAVE to import cutters,  wheat flour and butter in order to have delicious, crispy biscuits with indigenous designs on them. Vegan, because  shortbread biscuits (cookies) need no eggs, and this version needs no butter.

The workshop (assuming it happens) will begin with a discussion of gluten-free baking and the chemistry behind it. Believe me, one cannot just substitute any old flour for wheat. It's an art.

We'll then discuss:

#1) Preparing the gluten-free flour mixture: the various flours, starches, and flavors

#2) Preparing the biscuit (cookie) doughs using the flour mixture (Hint: think flavors like coconut, ripe plantain, pure vanilla, chocolate, sugar. . .)

3. Chilling, rolling out, cutting and baking the biscuits (vanilla or chocolate):

                                                           

Enjoy with a cup of tea or coffee or juice!

Contact me  at fran@betumi.com if you'd like more information, or are interested.