Ghana’s kontomire stew stirs the soul
Photo: benketaro / Wikimedia Commons
I’m lucky. I live in a big city that offers an unending supply of different African cuisines. I can eat from one end of the continent to the other, sampling Moroccan, Ethiopian, Nigerian, Senegalese, and Ghanian dishes. So when I visited Ghana, I was prepared to be dazzled by the West African country’s culinary riches and I was not disappointed.
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As the first African nation to achieve independence from a European colonizer in 1957, Ghana boasts a long history of African pride and cultural preservation. All over the country, from the rural towns to the cities, displays of Ghanaian traditions, symbols, and attire were prominent. This also affected the preparation of the food, which centered on fresh local produce, and accents like banana leaves, edible flowers, and calabash shells were prominent.