PLEASE READ THIS MY PPLE .......... AND SAY NOOOO!!!! TO GMO OR GMF OR WHATEVER DEM CALL IT. According to timeout a website I just discovered........... Ghanaian food in London Adwoa Hagan-Mensah of Jollof Pot Does your knowledge of African food start with biltong and end with cous-cous? Then you’ve got a long way to go, challey. And where better to start than with the cuisine of Ghana, a country with some 50,000 expats in London. Ghanaian food is characterised by its hearty, tasty stews and soups and fondness for chilli peppers (known as pepe), and you can rest assured that you’ll never finish a Ghanaian meal hungry. Stews or soups are usually served with a generous starch accompaniment: either a rice dish like jollof (best described as a West African version of paella); or waakye (rice and black eye peas); or something like gari (dried, grated cassava); fufu (pounded yam, plantain and/or cassava cooked into a thick dough which must be swallowed without chewing); or kenkey (fermented corn and cassava dough wrapped in corn or banana leaves). Ghanaian restaurants can be found in many West African enclaves – such as Tottenham and Hackney – but in contrast to other immigrant cuisines, they haven’t spread any further. The reasons why African cooking has failed to make the transition from ‘foreign food’ to ‘global cuisine’ are complex. Theories include everything from its old-fashioned cooking and preservation techniques, to insular marketing and customer-service practices, to discrimination among financial institutions.
Posted on: Wed, 05 Mar 2014 21:09:16 +0000
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