Food in Ghana is a lot like food in Togo.Â The popular dishes are some kind of starch (yam, corn, cassava or millet), which is pounded or ground, and boiled.Â The starch is eaten with the right hand, by scooping up with the fingers and then dipping into a sauce.Â The starch itself is usually not that exciting, and sometimes is pounded so mercilessly that by the time it is served, you don’t even have to chew.
The soupy sauce is the interesting part, and the types of sauce may depend on the region, and how far away you are from the ocean.Â Northern sauces (either in Togo or Ghana) might have more goat or beef meat, while southern sauces will rely more on fish.
Naturally, the economic level also determines the sauce.Â Some village families may have dried okra sauce every day; others enjoy peanut sauce, sesame sauce, or tomato sauce.
I like sauces, particularly if they have leaves in them.Â There are tons of nutritious green spinach-like plants here, and each gives its own unique taste to the sauce.Â (Bitter, peppery, or sweet). I haven’t yet learned to distinguish the leaves; when I buy them at the market the women only know the names in their local language.Â Â But I haven’t yet met I leaf I don’t like, so I’m happy to buy whatever looks fresh.
My sauce making skills are getting better, and now I cook African style meals a couple times a week.Â Eric makes the starch, and I make the sauce.Â Yum!