BETUMI is BACK!

It's been a wild couple of years. I was in Ghana in 2019 and 2020 workshopping BETUMI's Adinkra Biscuits and Gluten-free Cookie Dough when then-president Trump threatened to cancel flights back to the U.S. and I abruptly left.

All  plans for the online store were also abruptly cancelled. Here are some photos taken in July 2019 with a workshop group in Tema.

                        *  *  *  *  *

But. . . to quote e. e. cummings out of context:  "Winter's not forever, even snow melts . . ."
And so, during Black History Month in the U.S. it seems appropriate to celebrate baking with a new West African twist: biscuit (or cookie) cutters stamped with timeless, ancient symbols  for the omnipotence of God (Gye Nyame) and the importance of remembering the past when going into the future (Sankofa) "Go back and fetch it." We are now in the process of reactivating the site and updating it, eager to share what we've learned. 
Check back soon.

Fran Osseo-Asare

They say plagiarism is a form of flattery. 

It is also a blatant form of theft.

The photo at the top right is from a scanning of page 7 of the illustrations in our The Ghana Cookbook. With co-author Barbara Baëta, the book came out at the end of 2015 and has since gone through several printings. 

Recently,  I was appalled to see on Amazon.com several books all purporting to be "new"  or "essential" or "ultimate" "Ghana Cookbooks" by unknown-to-me authors.
I am generally thrilled when new West African books appear  on the scene, usually by respected African culinary experts like Pierre Thiam or Zoe Adjonyoh.  

However, it irritates me when folks with no credentials (or  else, bots?) crank out dozens of copycat books on popular topics.  It took me decades of learning to gain my knowledge.

I first noticed Amazon.com listing several dubious books claiming to have expertise on Ghana's cooking--all seem to be by individuals who crank out dozens of books on a variety of unrelated subjects.  I noticed the first one because it blatantly appropriated one of my personally taken photos from The Ghana Cookbook. "Wilfred Dawson" also plagiarized freely from my work. 

I sure don't feel flattered.

Akpi Seeds

There has been a continued interest in locating an online source for akpi seeds.

This morning I discovered over a dozen replies in the comments section of my postings

by a source I can neither confirm nor deny, but for all who are interested, here it is:
"You can order Akpi seeds, Wholesale/Retail @NATURYTE (Call/WatsApp +2347080890865 or DN www.instagram.com/naturyte)"

Good luck.

Oh, Happy Day! A New (Ethiopian) Cook in Town

Ever since Nigerian Sore Shields moved from State College to go back to school and closed The African Market (near Websters, back around 2009), State College has boasted no source for authentic Ethiopian cuisine. Sore used to sell frozen stews to Ethiopian students. Even then, there was  NO local source of authentic locally made teff injera, the wonderful but perishable stable of Ethiopian meals.

That has  all changed with the arrival of Chef Etayehu Zenebe in Centre County! Etayehu has been in the area over a year now, and quietly begun preparing and selling her injera to individuals and groups, requiring only that orders be placed 4 days in advance (to allow proper fermentation of the  dough), AND that customers pick up their orders themselves since she works out of a rented commercial kitchen. She is very hard-working and generous.





She prepares both vegetarian and nonvegetarian dishes, as well as injera. I envy her her skill which far surpasses my own. Here is a typical example of some vegetarian dishes she shared with us yesterday (from right to left).

Tikur Gomen (black cumin seeds with collard greens)
Tikil Gomen (cabbage)
Misir wat (red lentil stew)
Azifa (green lentil dip)

And, of course, Injera (Ethiopian sour flatbread) at the top.

Her food has been featured at  Tap Root Kitchen. 



For more information, she may be reached by phone at 717-618-2346 or email at   zenebeetayehu@gmail.com.

Finally

Hello, friends, for an update on the BETUMI adinkra cookie stamps, check http://betumi.com/betumi-market/. A Limited Edition selection of the stamps are currently available. 

Workshop Tomorrow, July 23rd!

Naomi helping get ready today. I had more requests than I could accommodate, but expect 10 folks to come for the 2-hour workshop. 

Wish us luck! I've never actually baked the biscuits/cookies in Ghana before (never even used my electric oven), so it will be exciting to see how it goes.

Mawusi (the seamstress staying here) helped out with the pot holders and some of the aprons. It's a cooperative project.

Biscuit Project Update

I feel kind of like that old saying "all dressed up and nowhere to go," except it should be "all set up and no way to start."

After a several day delay (due to United and South African airlines), I arrived in Ghana determined to discover why the solar panels and inverter were not working at my house. It's a long process, and the power has been off twice in the interim.

I'm reluctant to go ahead with the workshop until I know we have reliable power for the refrigerator and oven, so . . . someone is coming again tomorrow  (Saturday) to take the 8  batteries to be charged (at least a 3-day delay) and we can investigate further. I'm still here for 2 more weeks, so IF we get the power issue fixed, will schedule the workshop sometime during the week of the 22nd of July to the 27th. Let me know if you have a preference for the day and time. Right now, I'm very flexible.

The house is in Community 18, Tema (Baatsona), and I can send you my phone number if you give me yours. I'm planning on about only 5 or 6 people, so let me know if you are still interested.

As you know, two of my favorite proverbs are: "the road doesn't stop the bird," and "little by little the chicken drinks water." Here's to innovation paired with culture!

Adinkra Shortbread (vegan, gluten-free) Biscuits: One, Two, Three

After almost two years working on the Ghana-friendly flour mixture and recipe, and perfecting the Akinkra stamps, BETUMI now has a (copyrighted) version of two stamps ready to be shared (commercial manufacturing is in the works). Fran plans to be in Ghana (Tema) during July, and if time, stove, and electricity cooperate, is  planning a workshop (free, but invitation only) while there.

Why "Ghana-friendly," you ask? It's sad to me that folks think they HAVE to import cutters,  wheat flour and butter in order to have delicious, crispy biscuits with indigenous designs on them. Vegan, because  shortbread biscuits (cookies) need no eggs, and this version needs no butter.

The workshop (assuming it happens) will begin with a discussion of gluten-free baking and the chemistry behind it. Believe me, one cannot just substitute any old flour for wheat. It's an art.

We'll then discuss:

#1) Preparing the gluten-free flour mixture: the various flours, starches, and flavors

#2) Preparing the biscuit (cookie) doughs using the flour mixture (Hint: think flavors like coconut, ripe plantain, pure vanilla, chocolate, sugar. . .)

3. Chilling, rolling out, cutting and baking the biscuits (vanilla or chocolate):

                                                           

Enjoy with a cup of tea or coffee or juice!

Contact me  at fran@betumi.com if you'd like more information, or are interested.

Food from Uganda: Achiro's Taste

While lamenting the paucity of Ugandan cookbooks to some new acquaintances at a recent wedding, Dr. Brenda Okech said,  "Oh, I can send you one when I go back home to Uganda."

This was in December, 2018. In March another woman confirmed my address and said months ago she was given a book to mail to me.

It arrived soon after, and I'm pleased to present it as the latest addition to the Africa Cookbook Collection. It is by Ugandan writer Achiro P. Olwoch from Gulu, in Northern Uganda in 2013. Thank you to all involved in getting it to me: Dr. Okech, the friend Faith, who mailed it, and my new family member Bigz who provided the link among us.

It includes 92 recipes, some featuring Uganda's matooke (green plantains/bananas) or gonja (ripe plantains) [one of my favorite foods], and includes snacks, main dishes, desserts, including puddings, many kinds of stews, meat dishes, cassava, mushrooms, and fish, salads and sauces. Some are very traditional and some are more contemporary. I'm very grateful and eager to try some of them.

In addition, she gives information on how to stock one's kitchen and cooking guidance and tips. Throughout the book, as well as at the end,  she dispenses advice on life and living.

Thank you to all who helped get it into my hands!

Evolution of Instant Fufu

There are several exciting signs in the culinary entrepreneurial world in Ghana. Here is one of them.

RE contemporary twists on traditional foods   

                                           

FUFU:  Making fufu the traditional way is wonderful, but strenuous and time-consuming. For a long time people have been trying to find ways to get the same taste and texture, but without all the pounding.

1.  When I was married in Ghana, I carried a mortar and pestle back with me to the U.S. in a shipment, determined to continue to prepare my beloved groundnut and palm nut and light soups with fufu. Alas, the temperature and humidity changes caused the mortar to crack and with it my dreams of home-made fufu in the U.S. 
2. But I discovered how to make American-style fufu using instant mashed potatoes and potato starch flour, and in February, 2007, convinced my friend, Dr. Naana Nti, to demonstrate proper technique for cooking it in a microwave, using my camera to create BETUMI's first video. 
3. I also discovered actual "fufu powder." BETUMI's initial post on it was back in April, 2006, when I did a podcast with the Ashanti chemical engineer Yaw Adusei, who travelled to State College to introduce me to his Mama's Choice fufu flour (and incidentally, conduct a taste test with another leading brand).
4. Over the years I experimented unsuccessfully with making fufu using plantain and cassava with a blender, or mashing it and stirring it. Last year I stumbled on Obapaa's terrific video demonstrating her technique of making microwave using a smoothie maker and raw cassava and green plantain! It was revolutionary, and soooo simple. I had always tried cooking the ingredients BEFORE blending them in a food processor or blender. She has given me permission to share it here:

The same day I saw her video I rushed out and bought some cassava (commonly called  yuca in our stores here) and green plantain. The result was enthusiastically approved by my husband.

5.  Early in 2019, during a trip to Ghana, he stopped in at the                  CSIR Food Research Institute store and picked up a few items,          including a plantain fufu flour with NO preservatives or coloring,        best prepared on a stovetop by adding water and stirring. Very          convenient if it is difficult to get fresh cassava, as it is in         Pennsylvania.  And I'm thrilled to get rid of those preservatives, and   extra ingredients.          

Tap Chop: 1969 Addition to the Africa Cookbook Project

From time to time we receive additions to the BETUMI Africa Cookbook Collection launched at TED Global in Tanzania in 2007. I remember when a fan sent in his mother's collection of Barbara Baeta's West African Favourites Cookery Cards, currently on loan to Aperture for its traveling exhibition Feast for the Eyes: The Story of Food in Photography

Many of the items are mimeographed paper booklets, such as the one I received yesterday, a 1969 booklet titled Tap Chop, 52 pages of recipes largely popular with Mennonite and other missionaries. It is a treasured bit of history. Thank you to Dave Beppler, formerly in Nigeria.

In Praise of Over-ripe Plantain Loaf

In early 2010 I posted about ofam, a tasty savory over-ripe plantain loaf  from Ghana that is also described in The Ghana Cookbook. It uses only 7 ingredients: over-ripe plantains, good quality red palm oil, hot pepper (I use habanero) fresh grated ginger, flour (I use white rice), grated onion, and a little salt. Unsalted dry roasted peanuts make a great garnish or accompaniment.

Now that plantains are becoming more readily available (after years of begging my local grocers to import the yellow--ripe plantains--I am happy to say that I can now find them locally at Wegmans, Giant, and Weis! A great thing since in the winter the green ones will not ripen properly here in central PA. 

When I was in Ghana in March, Paulina Addy gave me a can of organic, high quality palm oil (thank you), and I decided yesterday that, since spring is almost here finally, it was time to open the can and make some ofam. I plan to serve it at a Penn State student symposium luncheon I'm catering next week. (My husband begged me to cut a little slice for a taste since he couldn't wait). Oh, and when made with rice flour, it's also gluten-free and sugar-free.

Note: I did find that in my new oven it took a bundt pan 45 minutes to cook (longer than the 30 minutes in my old oven).

Updated betumi.com

I'm excited to announce we've just launched a new version of Betumi.com today. The good news is that it has a fresh new look and some new resources. The not-so-good news is that I've  somehow managed to delete the link to this betumiblog (will get it added back in soon) and also that many sections are still under construction. Please check it out and give us some feedback on what you do and don't like. As they say in Ghana:  "little by little, the chicken drinks water." Thanks for all your support.   
Fran

And yet another adinkra cookie picture

Yes, but just to reassure you that these adinkra cookie stamps also work on regular butter and wheat-flour based doughs, as here. Thanks to Yasmine Abbas of neo-nomad for the Nordic Ware cookie stamp.

Getting Ready for Ghana: vegan, gluten-free, adinkra shortbread!

Well, it's been several months of designing and printing and taste testing, but at the end of February we head to Ghana to share with several folks (at Kawa Moka and  Flair, among others). We're taste testing them this morning at New Leaf. So far they're rated between 9 and 10. (0 being "yuk" and 10 being "yum." I'm feeling pretty good.

Dwennimenn: The Ram's Horns (humility with strength)

The 3rd adinkra cookie stamp I chose to work on (after "gye name" (the omnipotence of God) and "sankofa" (go back and fetch it to remember the past), was "dwennimenn" the ram's horns, a symbol of strength with humility. Am still improving it, and also  the vanilla and chocolate shortbread cookies (biscuits), using only vegan and gluten-free ingredients that are found in Ghana. "Little by little, the chicken drinks water."

Here's today's attempt:

What's under your Christmas tree this year: also sankofa and gye nyame tea biscuits

What's under your holiday tree this year? Consider The Ghana Cookbook.

On another front:  I'm finally also almost (~11 tries later) there on the development of a Ghana-friendly gluten-free tea biscuit using only cassava flour, brown rice flour, tigernut flour, tapioca starch, corn starch, sugar,  salt, vanilla, ripe plantain, and coconut oil (plus a little xantham gum). Hope to share soon. Plus, I'm finalizing  3-D printing of those cookie stamps of adinkra symbols. Very excited! The rating are going up and up with my taste testers. Really getting in the holiday mood.

 

If you're looking for an idea for a good international cookbook this holiday, here are some of  Hippocrene's suggestions

Happy Thanksgiving, and more attempts at Ghana biscuits and designs

As we head into a week of remembering all we have to be thankful for, I'm grateful for all of you who have become friends and colleagues in the effort to help African cuisines take their rightful places at the global table. Well done, but the battle is no where near over.

On another note, my two latest efforts with Ghana gluten-free biscuits/cookies, and my current prototype of a cookie cutter, can be seen below. The cookies on the right use a gluten-free multi-flour base and a little mashed ripe plantain. The one on the left is my first effort at blending cassava and tiger nut flours with coconut oil and sugar. Still working on getting it right. Any suggestions welcome. Working on flour combinations, thickness of dough, baking temperature, sugars, chilling, oils, etc.

African Food Writers/Bloggers/Vloggers Unite!

I'm in the process of developing a list of serious African food bloggers/writers/vloggers (with a proven track record of sustained blogging/writing/videoing). This is the list so far. Please note that it's not talking about food writers/vloggers who occasionally write about African lifestyle or foods. Here's the list so far:  please let me know of others I've missed or other corrections.

http://www.afrolems.com/

http://www.kitchenbutterfly.com/

http://www.dobbyssignature.com/

www.westafricacooks.com/

https://aftradvillagekitchen.blogspot.co.uk/

http://www.nigerianlazychef.com/

http://www.allnigerianrecipes.com/

http://www.9jafoodie.com/

http://www.executivemamaput.com/

http://www.myburntorange.com/

http://www.kadiafricanrecipes.com/

https://www.zoesghanakitchen.co.uk/

https://www.mzansistylecuisine.co.za/

http://www.theafricangourmet.com/

http://funke-koleosho.blogspot.com/

http://www.korasoi.com/blog/

https://theafricanpotnutrition.com/

http://www.pepperandstew.com/

http://toimoietcuisine.com/

http://www.africanfoodmap.com/

http://www.kadiafricanrecipes.com/

http://jikonimagic.com/
http://www.pierrethiam.com/

http://dooneyskitchen.com

http://www.1qfoodplatter.com