Large helpings of deep-fried carbohydrates and vegetables on-the-turn, one food industry mogul said of Ghanaians:
“They love quantity, not quality.”
Soup you eat with your hands and dumplings that could break your skull, Ghanaian dining has its own charm unappreciated by most Western stomachs. One palatable country meal, however, is very popular amongst visitors to Ghana; red beans in an oily tomato sauce, served with the sweeter of the two plantain types that gives its name to this dish – red red.
“The white people, they love the red red.”
And then there is West Africa’s darling in the staple food department; Jollof rice. Jamie Oliver recently landed himself in hot water on making the mistake of publishing his take on Joloff rice on his website. The online food community particularly did not like his use of on-the-vine tomatoes instead of the withered, mouldy ones you’ll find in any local Ghanaian kitchen. I have my own opinion on how much fuss is made over what is essentially red-coloured rice with peppers but, whether you like it or not, Jollof means much more than just food to people; it’s a national pride.