Ghana has forty-seven different kinds of edible green leaves, each with a distinctive flavor.
I bet. And the diversity doesn’t stop there.
I think of Ghanaian cuisine as a kind of culinary jazz. The pepper, tomatoes, and onions, and possibly the oil, form the rhythm section. The stew is one musical form, like blues, the soup and one-pot dishes are others. Like a successful improvisation, the additional ingredients—vegetables, seeds and nuts, meat and fish—harmonize and combine into vibrant, mellow creations.
Dip into the sampler CD at Global Voices Online.
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