I am elated to announce the following dates for two African-themed Travel Channel specials that I assisted with during my year in Ghana with YES Abroad.
While in previous weeks I might take the back seat in cooking classes to Ghanaian helpers, my ability to multitask has noticeably improved. Lately I have been able to take on more meal components and complete them with greater efficiency. I also broke down [half] of a chicken for the first time this week.
After two weeks of making exclusively Ghanaian foods, I was ready for a break. In week three I learned how to prepare a hodge-podge of breakfast foods, and later catered an Italian feast for the birthday of my AFS friend Bany.
During week two of catering classes, I learned Ghanaian dishes including two classic stews, some amazing deep-fried street food, and a traditional (and very delicious) hibiscus drink.
My first week was both fantastic and exhausting. It’s not easy working in a room where twenty gas burners are lit at any given moment and there are only two ceiling fans. But it’s worth it – preparing food is a great way to dive into the Ghanaian culture. Dishes made during my first week include jollof, ofam, a whole roasted chicken, and much more.
The phrase ‘fast food’ has different meanings in Ghana – the local and international sense. Typically, if you asked a Ghanaian for directions for the closest fast food joint, they would point you to the following type of stand:
Last week, I posted about the uniquely named caterers in the small town of Busua. As it turns out, Busua is full of characters. Today I’ll be introducing my favorite – Frank.
Today my host mom prepared kélé wélé for the first time. While I’ve enjoyed fried plantains many times in Ghana, kélé wélé’s aromatic seasoning blend of cloves, ginger, and pepper puts it in an entirely different league of its own.