BetumiBlog

In July I discussed cassava (yucca, manioc) dough, and began describing how to make it--at least as far as grating the peeled cassava and p...

I have written about " garden eggs " (aka jilo , ntroma ) before. Today's recipe is adapted from a rich stew we cooked at Flai...

I have previously enthused about okra, aka Lady Fingers, that Cinderella of vegetables, and indigenous to West Africa. Among the Ewe people...

I always think of Fante-Fante as a red soup/sauce made only with very fresh fish. When I asked people in Ghana how to make this dish, whic...

The first time I traveled to Ghana (1971) I lived in Nungua, where I taught school . It was there that I learned to love Ga kenkey (aka dok...

Some time ago I discussed how to make roasted ripe plantain in the oven. Now that summer weather is here in central Pennsylvania, and everyo...

Any visitor to Ghana will likely be introduced to one of the recipes most popular with foreigners: "red-red," the name of an (appr...

One of our household standbys for unexpected guests, corned beef stew is also one of the first recipes I taught all my children when they we...

Octopus and squid are known as " bl õ sa " ( bosa ?) among the Ewe people. While this recipe was not part of the traditional diet...