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 | Ghana Off the Beaten Path | Tips 1 - 10 of 51 |  |
Nzulezo is a village built entirely on stilts and located near Beyin in the pristine Amansuri wetland/Lagoon.
It is constructed out of wood, raffia and steel plates.
The village has a population between 500 and 600 people.
In this area you’ll find a variety of animal, monkeys, birds, crocodiles, marine turtles, snakes and so on.
You can only reach Nzulezo by boat.
You can make your arrangements with the GHANA WILDLIFE SOCIETY in Beyin. Leave a Comment
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Fufu is the traditional dish of Ghana.
Fufu is a kind of pastry you made of cassava leaves and plantain.
Cassava leave is a kind of spinash and plantain is a kind of banana.
They make a flour out of them.
Women mash that with water in a heavy wooden bowl, with a long heavy wooden stock.
They serve it with hot pepper soup.
This food is very heavy.
You have to eat it on the Ghanaian way:
First you wash your hands on the table, then you eat with your right hand (it is very inpolite to eat with left hand). In West Africa, you only eat with three fingers.
You make a small dice of fufu and soak it in the soup then eat it.
The soup usually contains fish or/and goat meat.
After, you wash your hands and rest, you are too full and cannot move. Leave a Comment
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Go to any of the local bars and ask for Alomo.
It looks like Campari and tastes as bitter as Campari, with the same colour.
It is made of local herbs.
We use to mix it with beer.
This is one of the Ghanaian real aphrodisiacs!
I could not believe when it became true.
If you drink two-three glasses of this alcohol, don't be alone!
I tested it several times because I thought it was a coincidence, but it really works even if you don't want. Leave a Comment
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S h i t o is a typical Ghanaian sauce.
You will receive it in all restaurant to accompany rice.
It is made of dry fish, dry shrimps, dry hot red pepper, mashed onions, mashed ginger and some red oil for cooking.
Everything is mixed in a powder and cooked longly with oil.
The best one are more expensive because they don't use too much oil and then use more expensive stuffs.
It is special but very good.
Don't forget to buy some to go back, it is one of the flavours of Ghana Leave a Comment
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Another Ghanaian food is kenkey. It is a pastry made of mash corn and sold in corn leaves.
You eat it with dry fish or saucy meat, or like you want.
It is very cheap, 2000 cedis and if I eat one, I have enough for the day.
I did not know the diet of my dogs, but I was surprised my house girl was asking so little money for dog food. In fact, she was giving them two balls of kenkey (one ball is the size of a fist) each. She was cutting them into dices and soaking them into fish or meat juice.
In Ghana, with less than one Euro, you eat and drink for one day. Leave a Comment
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Another delicious Ghanaian dish, one of my favourite.
They cook rice more than it should, in order that rice becomes like mash. Then, they make balls.
They also prepare a peanut soup, wich remind me the sate sauce of the Thai food.
You can also add some chicken or beef pieces and you have a delicious dish. Leave a Comment
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When you go to Ghana, don't miss the Kele-Wele.
Kele-Wele are dices of plantain marinated in a pepper juice and fried softly in palm kernel oil.
They traditionnaly cook that after 5:00 PM everywhere in town and in the villages.
It is a great experience and it is very cheap, less than 5000 cedis for a full bowl. Leave a Comment
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The palm wine is further fermented for four to six days in large drums like the ones in picture one.
The drums are then heated by placing them over an open fire (see picture two), raising them from the flames with the use of car wheel rims.
The liquid is then channeled through cold water into different containers as shown in picture three.
The liquid is left in the drums to ferment for a further four-six days before being drawn off into suitable containers.
We were given a tasting of the finished product of course, in a small plastic glass being handed round (picture five). It was strong, local fire water, but I have tasted worse. The resulting alcoholic drink is known as SODABI.
We bought a large bottle of the stuff (having to provide our own container as they didn’t have any), but I must admit, it didn’t taste quite the same in a glass with a mixer that evening. I have to confess to leaving the bottle behind in the hotel room for the maid. It cost us just over $1 per litre. Leave a Comment
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Zomi Palm fruits are used to make oil. Traditionally the juice was extracted manually – a task usually done by men as it was physically too demanding for the women – but these days a machine is used for the process. See picture one.
The juice is then boiled over an open fire to make the oil (picture two).
The resulting oil has a deep red colour (see picture three) and is sold as it is in the markets for cooking, although larger organizations will bleach the oil prior to export. It is this natural pigmentation that gives the fried plantain its name in the dish red red. (See the restaurant tips for more details)
As well as culinary uses, the oil can be used to make soaps and candles, as a lubricant and to protect iron surfaces before tin is applied in the tin plate industry. It is also used textile and rubber industries.
This small industry is run as an income generating / poverty alleviating program run by the Methodist Church in Assin Nyankomasi. Local women benefit tremendously from this as it offers them the opportunity to earn some money (see picture four).
The remaining pulp is dried and used as fuel or animal fodder (picture five) Leave a Comment
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After three years, the Zomi Palm no longer produces satisfactory fruits, so the tree is cut down. The leaves are dried and used to produce brooms and palm wine is manufactured from the trunk. A hole is cut in the trunk and a fire is lit inside. When that has died out, the sides of the cavity are scraped and a small channel is cut to allow the palm wine to drip into a container placed below (see picture two). Each tree will produce 8-10 litres of this non-alcoholic drink. We tried some of it (picture three), and it was a quite pleasant, thick, milky liquid, a bit sweet.
Once the tree no longer gives off any more palm wine, the trunk is used as fire wood. Leave a Comment
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