About: Joana Yeboah-Acheampong

Recent Posts by Joana Yeboah-Acheampong

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!

Please follow and like us:

5 Easy steps to cook Jollof like a PRO

Jollof Rice is a favourite West African party dish thought to have originated with the Wolof tribe in Senegal. However, the constant banta between some countries throws some uncertainty about its originality and who cooks it best. Cooking the best Jollof Rice can be a bit tricky...
Read more

Knowledge Bank – Corn

Corn This is crushed corn/maize specifically called Oblayo in Ghana. Corn is scientifically known as Zea Mays reflecting the traditional name maize as known in some countries such as Ghana. Some local names are 'Ebro' in Akan, 'Abele' in...
Read more

Recent Comments by Joana Yeboah-Acheampong

    No comments by Joana Yeboah-Acheampong yet.

Enjoy this blog? Please spread the word :)