Category Archives: Sauce

Ayoyo (Molokhaya leaves) Soup

Ayoyo soup is a green leaf soup enjoyed by tribes in the northern region of Ghana. It's popularly served with tuo, a maize & cassava meal like dumpling. Ayoyo is the local name for Jews or Jute Mallow or Egyptian Spinach or bush okra. It's a very...
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How to grind in Asanka / Apotoyewa

Grinding in an Asanka was one of the first lessons you were taught in the kitchen. Once you passed this test, you then graduated on to learning the main dishes. I guess most Ghanaians of my age and older will identify with this! In actual fact the basis of most Ghanaian sauces and soups starts with meko (hot salsa) made with an Asanka.

Asanka is basically an earthenware mortar with a wooden dumbell like pestle. In these modern times, people choose to use a food processor rather than Asanka. I must say the food processor doesn’t give the same taste and texture. Grinding helps the oils from the ingredients to infuse and marry to produce a lovely aroma and taste.

So if you’ve been taking a shortcut, you’ve been missing out on the real deal!

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Aftrad Village Kitchen’s Paposhito Green Chilli Sauce

Aftrad Village Kitchen’s Paposhito Green Chilli Sauce is a favourite Ghanaian traditional pepper sauce made with Kpakposhito (Pettie Belle Chillies). Kpakposhito (Pettie Belle Chilli) looks very much like Scotch Bonnet but a mini version. It has a fragrant aroma, it’s spicy hot and tasty. Due to its fragrance...
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Waakye Stew

Waakye Stew as the name goes is basically a popular stew served with waakye. A good waakye must have a good waakye stew otherwise it's not 'the waakye'. In Ghana, waakye stew is known to be best made by people from the northern parts and it's one...
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