BetumiBlog

There is a VERY simple, everyday kind of dish that the Ewe ( ey -vey ) people and other Ghanaians enjoy. (The Ewe people are also found in ...

Flavored oils are used in Ghana as a condiment that can be drizzled over starches, stews or cooked cowpeas. It is similar to the way Fulbe ...

Here's another fool (pudding) recipe from Ghana. This one uses fresh papaya rather than canned (or fresh) mango puree. I began by pee...

The papaya on the counter is still hard and green, and the plantains for my holiday ofam turned woody but did not ripen, so today I'll...

Ghana is not a country particularly big on desserts. But a classic fruit-based one in Ghana (and other parts of English-speaking countries ...

Well, the shito   [SHE-toe] cooked (see yesterday's post) in the crock pot about 24 hours. I stirred it regularly as Gloria instructed,...

I'v e written about shito before, as in an article first published in Gastronomica. In much of Ghana it's as ubiquitous as ketch...

In Ghana, usually a soup is boiled and has more liquid, and a stew is fried and has less liquid. These distinctions are not always clear,...

Today's posting continues yesterday's  about the Ghanaian doughnut called bofrot or togbei. Here is the cake version, made with b...

When I lived in Nungua along Ghana's coast in the 1970s I learned to love a fried sweet dough that the Ga people call togbei , which, d...

Today I made 3 different versions of waakye (pronounced "waatchy") the classic rice and "beans" dish from Northern Gha...

A few years ago I was excited to note some African-food themed t-shirts available through cafepress.com and bought a couple for myself. I ...

I've tried various ways of making the pudding now, and here's my recipe. The only hard part is locating the tigernuts  (see my post ...