“Palaver sauce” taro leaves and “agushi” (melon seed) stew, boiled yams, green plantain and an egg
Fried ripe plantain
Waakye rice baked in waakye leaves with all the trimmings
Grilled tilapia fish with “banku” turned fermented corn meal
Black rice salad with guinea fowl done two ways
“Aponkye Nkakra” spicy goat meat “light soup” with melba toast
“Abunu abunu” Cocoyam dumplings with poached tilapia fish and a spicy spinach broth
Fried seabass with escovitch style vegetables
Chive and “garifoto” cake with pan-fried red snapper fillet, escovitch vegetables and lemon pepper flavor caviar
Sweet pea and honey roast ham Jollof rice
“Ekutu” peeled oranges served “road style”
“Gari” biscotti

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