I was supposed to post this during veganuary and forgot; today i saw a comment that reminded me to do so it is time for my yearly broken record song. The full recipe for my Ghanaian groundnut soup is on my YouTube channel, I have more peanut based recipes coming out later in a special project 👀👀👀 I get it, we share a lot of similarities across the region but if y’all have seen the buzzfeed uk video of other west Africans trying each other peanut soup/stews, you will know that we all have different approaches. Stay blessed #groundnutsoup #vegan #peanutsoup #westafricanfood #peanuts #veganuary

I travelled throughout ghana to fully experience the country of my borth, learn about the history, our food practices and many more. My trip took me through 7 regions in Ghana. If you want to solo travel through Ghana, from North to South and want to get some ideas, make sure to check out my blog. The link is in the bio I am also running a group trip with my friend Abena to tongo where you can get a small glimpse of my experience #ghana #solotravel #ghanaianfood #ghanatiktok🇬🇭 #travel #fyp

Join Abena (@livingtheancestralway) and I this July for Taste of Bolga This 6 day trip is planned to immerse you into a beautiful culture in the upper east region of Ghana. Everyday will be an opportunity to enjoy traditional plant based Ghanaian food, experience local food processing, taste shea fruit and make the butter yourself, learn indigenous ingredients from local farmers and many more cultural experiences. Date: July 12 - July 18 2024 Trip Highlights ✨Shea butter processing ✨ Dawa Dawa processing ✨ delicious plant based traditional Ghanaian meals ✨ Gurune cultural experience ✨ Indigenous foods workshop How to register - Make sure to check out the link my bio for all the details - Send an email to (abenaoffeh@gmail.com) for PayPal payment details - Secure your spot with the deposit Space is limited for this trip so make sure to secure your spot early 😁 #ghanaianfood #africanfood #traditionalfood #plantbased #indigenousfood #fyp

I have been thinking a lot about the evolution of food Mainly what was before and what we have now. As I have dug deep into our ancestral foods, I am sometimes wrapped up in my sadness about the lack of indigenous written records of these foods. Piecing together the foods of our forefathers told through oral history, symbols and stories, (although important parts of our tradition) it is difficult to trace the origins of certain dishes. I think my hyperfocus on what was, kept me stuck in a cycle of looking backwards, feeling sad and constantly questions. But right in front of me is the beautiful story of evolution. As food evolves it can also evolve along side the traditional. In the midst of a devastated food system, our forefathers used their creativity to turn corn and cassava into hundreds of uniquely African dishes. Yes, a few foods are now neglected but millet and sorghum are still here and there is now a lot of hope to revive those that have been neglected. People are being more creative with my food while still staying true to traditional ingredients. Roasted flours are present in many traditonal foods in Ghana so why not use that approach for something I learned living outside of Ghana. Guinea corn bread is play on words on sorghum. toasted to release an incredibly nutty flavour and made into a delcious corn bread. The recipe is now live on my website #guineacorn #sorghum #westafricanfood #africanfood #ancientgrains #fyp

How dawa dawa is made! We are talking about the science behind the production of dawa dawa. Alkaline fermentation is mainly found in Asia and West Africa with various protein-rich oil seeds fermented in this manner. Most people know of natto (Japanese fermented soybeans) and deonjang (Korean fermented soy paste) from East Asia but West Africa has an impressive variety of alkaline fermented foods. These ferments have a diversity of bacteria with bacillus strains playing the major role. They help digest anti-nutrients making foods more palatable while also promoting the production of crucial B Vitamins (including B12, but these are not substitutes for B12 supplementation). Other things alkaline fermented products in West Africa Sesame seeds (indigenous varieties from Africa) Hibiscus seeds Egusi seeds Ugba Baobab seeds Castor oil seeds Cotton seeds (from wild cultivars in west Africa) If there are any igbo people in the comments who will like to share some ogiri with me, I will be too happy You can find dawa dawa in many forms at West African stores. On its own it has a unique smell and somewhat unpleasant taste but with food, it is magical. They are essential in traditional recipes for Senegalese mafe to Nigerian efo riro. Although maggi is quickly taking over kitchens as the number one source for umami and savoury flavour, many still remain adamant on relying on our indigenous pre cursor to maggi. #dawadawa #iru #westafricanfood #umami #foodscience #flavour #africanfood Have you tried dawa dawa before