BetumiBlog

I was wondering what to cook for dinner last night that would be fun, healthy, simple, and delicious, when I realized I had lamb shoulder ...

March was a busy month and I've not really stopped to update folks on my recent and upcoming activities. It was a delightful surprise to...

South Africa is famous, among other things, for its "Old Cape" or "Cape Malay" cooking. In preparation for the southern ...

Last week was the Southern African cooking class. Southern African cooking has so many different influences it's often called a "ra...

At my March 3rd cooking class we prepared  a West African dinner in my home. We dined on ginger (and regular) beer, bissap , green plantain...

I wonder about a connection between racism and food color preferences in sub-Saharan Africa, where "white" is always the best (e.g...

Ghanaians use available ingredients to create simple candies, or "toffees." Here is a version of "peanut cakes" (recipe ...

Last August when I listed Recipe 13 (corn and coconut snack) I  summarized the process of preparing your own coconut. In case you missed th...

I've frequently alluded to the hugely popular West African bean paste fritter called akara (aka   kose, akla, accara, koose, kosai). A...

"Meat pies" commonly refers to turnovers filled with a meat, fish, or other filling and are popular appetizers/snacks/street foods...

When asked about taking groups to West Africa on culinary tours,  I have been hesitant to undertake such a project due to issues of food saf...

Anyone who has ever turned to seasoned couscous for a quick side starch for a meal needs to learn to love gari, a form of cassava meal (aka...

Here are 2 versions of what is known in Ghana as chichinga (with the first "i" pronounced like the "i" in "it,...

 Recipe #39: Kuli-kuli (groundnut/peanut balls) I feel pretty stupid today. After spending hours trying to use peanut butter to make my ku...