Ghana's Black Gold

Before Ghana became Ghana, the British colonial state called it the "Gold Coast." However, along with its celebrated gold reserves, Ghana has long been known as one of the world's leading producers of "black gold," high-quality cocoa.

This week while visiting in Berkeley, California, I've already twice seen Ghana's influence on the international trade in chocolate. My daughter pointed out the Divine chocolate line of Fair Trade chocolate in a local grocery store. 

Not only is the wrapping gorgeous and covered with Ghana's striking and meaningful traditional adinkra symbols,  each square is also individually stamped. I especially appreciate how the "V" in the name "Divine," is reminiscent of a variation of the "sankofa" (return and fetch) symbol. The story of the Divine company is heartwarming, and I'm pleased to say that the chocolate is delicious, too. 

A day later, I stopped at (the original) Pete's Coffee shop, and noticed a bar of "fine, artisanal chocolate" at the checkout stand. The chocolate bar was wrapped beautifully and stamped with another adinkra symbol, the "ram's horns," symbolizing strength and humility (also found on the Divine chocolate wrapper shown to the right of the Peet's wrapper).

When I mentioned I wanted to blog about the Divine chocolate initiative, daughter Abena kindly stopped by the local Fair Trade store to show me the wide range of the Divine bars.

Ghana's chocolate is found numerous other places worldwide. I've (written about and) savored (Korean) Lotte chocolate bars from Japan, as well as Jameison's. As a confirmed chocolate lover, I wanted to continue to share about this Ghanaian resource.

Recipe #50: Ghana-inspired Hot Chocolate

For the record, I'm a confirmed chocoholic. In October I had some fabulous creamy hot chocolate at a little shop in Santa Cruz, California. It made me start thinking about 2 ingredients found in Ghana: chocolate and cassava. This morning I quickly experimented in the microwave with wonderful initial results of what I think of as a rich holiday Ghana-style hot chocolate: thick enough to eat with a spoon, but thin enough to drink. 

Please understand that this is not a traditional beverage in Ghana. Ghana's world-class cocoa, and its cassava consumption, inspired me. I'm not sure how it will work with powdered or evaporated milk but I'll continue experimenting, including a stove-top version, different kinds of milk, using coconut milk/water, different types of chocolate, flavorings like vanilla, mint, etc. Also, I wonder about how to extract the cassava (tapioca) starch directly from fresh cassava. . .

I took a mug of milk (probably 12-14 oz, half whole milk and half organic 1%) and whisked in 2 teaspoons of tapioca starch (aka tapioca flour). I heated it for a few minutes, stirring every 30 seconds or so (not sure if this is necessary, but I didn't want it to thicken unevenly). After a couple of minutes, I added some squares of chocolate I had handy (Lindt's 85% extra dark cocoa, probably 3/4 - 1 oz; the Lotte "Ghana" chocolate  my Berkeley daughter gave me from her trip to Japan was too precious to experiment with), whisked it with a tiny whisk as it melted, and put it back in the microwave for about 30 seconds, then whisked it again. It needed a little sugar . For garnish I used grated chocolate and a little whipped cream.

It was luxuriously rich, smooth, creamy, and very satisfying. I invite you to try it and let me know what you think (and also how to improve it).

Chocolate and child labor in West Africa

It's been a while since you've heard from BETUMIblog.  After I returned from Nigeria in August the logic board on my computer died, and I've been dealing with that, along with a backlog of work. . .

Enough excuses. When my husband joined me in Nigeria in August he carried along a chocolate bar to show me another example (this one from Japan) of the fame of Ghana's "black gold."  I kept meaning to write about it, but ended up with the package back in Pennsylvania. . . until last week when I had a chocolate attack. But before eating, I dutifully took a couple of pictures.

Then a few days ago I read something about child trafficking in the cocoa industry in Côte d'Ivoire and Ghana.  That made me sad. However, after a quick online search of child labor in Ghana, and the results were not so scary. It seems it's more a question in Ghana of smallholder farms where family members are all involved in production.

I'll be able to enjoy my cocoa more if that's the case.