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Adobe, cloying, fragrant, stocked grainy, tasty, quite starchy, spicy, creamy, stocked freaking amazing these are just some of the adjectives used to describe bloggers Ghanaian cuisine. From Seoul to London to Guangzhou Tamale, people are blogging about Ghanaian food.
I got fed up (pun intended) to hear the negative and distorted nonsense that people said the West African cooking, so I started to write on the subject from my perspective ... From the seventies I have been eating and learning in the kitchens of family, friends and colleagues how to prepare Ghanaian food. As a sociologist, writer and a "foodie", I also wanted the stories behind the food. Since I married my Ghanaian husband in the seventies I spent decades watching his culture from the inside stocked out and outside in ...
'Eat here ... translates roughly into gonja, Dagomba, Twi, nanumba or any other Ghanaian language as "the stocked starchy portion of what we eat." This is in contrast to "soup" which refers to "that contains stocked meat or fish that we pour on food." Everyone has to eat, most people have some soup, and if you're poor, you'll Abela [meat] in your soup.
Generally, Ghanaians stocked eat one or two main meals, or "heavy" day, supplemented with Bocaditos stocked or eat lighter. The interviewers initially had difficulty determining what constitutes a "meal", as interviewed considered only eat real food in a heavy, consisting of a soup and fufu or kenkey (flour dough fermented corn baked steam corn husks) and fried fish or rice and stew. Only explains the "heavy" food; as another proverb proclaims: "It blows the horn on a full stomach."
Another way to put it is "full belly, horn playing." In other words, if you work hard, as traditionally work in Ghana, fill the stomach. And Fran lists the basic Ghanaian cuisine on her blog:
Stews, gravies and sauces Ghanaians generally involve frying; However, soups are boiled. Many soup ingredients can be ground: tomatoes, peppers, beans (most commonly peanuts, but also other varieties like white beans, stocked brown, black, red or Bambara), then (agushi like a melon seed), small Eggplant with oval and cocoyam leaves (nkontomire) or another type of green (Ghana has forty-seven different types of edible green leaves, each with a distinctive flavor). [11] ... The starch component of food ... probably consists stocked of rice, yams, cassava, cooking bananas, millet, maize and cocoyam white ... [12]). Starch stocked can be creamy, crunchy, sour (or sometimes dull), grainy, fluffy, elastic or hard.
And they are "ingredients" as taught stocked his sister Ghanaian Afua, when he began recording recipes in the seventies and eventually became a book, A Good Soup Attract Chairs:
However, stocked Afua made many concessions to obroni. In its oral culture, writing stocked prescriptions meant incompetence. However, I wrote tolerance with fun recipes enigmatic, always referring to the sacred combination of pepper (habaneros or scotch bonnets in general), onions and tomatoes as "ingredients." These vegetables were a holy trinity, which offered, in appropriate amounts, the basis for an endless variety of soups, stews, sauces and gravies.
Of course, stocked a discussion of Ghanaian cuisine would not be complete without fufu, and the cult classic staple of Ghanaian chop bars and restaurants and residential complexes families across the country. St Peters Trekker type in