BetumiBlog

While we were in Brazil in 2007, one night I  made cocoyam chips  for some colleagues who were over for dinner,  and they couldn't stop ...

Recently, when buying taro ( cocoyams, mankani ) at an Asian market, I was excited to see what looked like a long, thin-skinned, gorgeou...

I started out confident that I could write about both nyoma and  mpotompoto.  Now I realize what I vaguely suspected before: they're t...

When I lived in Ghana in the 1970s my future sister-in-law Afua made a comforting one-pot dish with (African) yam called nyoma . It is quit...

With family arriving home over the holidays  I wanted to make ofam , Ghana's challenge to Western holiday fruitcakes: a rich, heavy pl...

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,...