Ghana: Food
What better way to kick this off than with a post on food. Let me go ahead and say this: Ghanaian mothers have mastered the culinary arts, and they've done so without any sophisticated measuring instruments. To that I say, bravo. I mean, they know, just by looking, the perfect amount of baking soda to add to a cake mix (which they made from scratch), or how many tomatoes and onions will give you a certain amount of soup, and how to combine the ingredients for said soup for the perfect finish. So fine. But since this is a post on food, not mothers, leggo. Jollof, kelewele, red red (fried plantain and beans), waakye, kenkey, omo tuo, tuozafi, kooko, rice water, gari soakings, bofrot, banku, either with tilly or okro, fufu with any one from a lovely array of soups: nkakra (light soup), abenkwan (palm nut soup), nkatenkwan (groundnut soup). I have to stop here both because it's not fair on those who are outside and can't enjoy most of these delicacies (not to sound clichéd but it's a very appropriate word), and also the fact that there won't be enough room to list all the chow. All I'm saying is this, the food here is astounding; some, dare I say most, are guaranteed to knock your taste buds out. And this is only one of the many reasons why Ghana is such a wonderful place to live.
