Original Story Published by: Michael W Twitty for Afroculinaria
First breakfast in Ghana. (Above from the left), Kenyatta Ashford, Kezia Curtis, Josmine Evans, Harold Caldwell and Ada Anagho Brown.
On March 10, 2018, five African American culinarians took a journey with Ada Anagho Brown of Roots to Glory on a culinary tour of Ghana. For the first time, a DNA and heritage driven tour specifically for African Americans to reconnect with their Ghanaian and West African cultural and culinary roots commenced lasting nine days. We based this on journey on my book The Cooking Gene (HarperCollins 2017) This brief photo essay will give you a hint of what we experienced.
You know me but the rest of these beautiful people are, Kenyatta Ashford, Kezia Curtis, Josmine Evans, Harold Caldwell and Ada Anagho Brown. This was our first breakfast in Ghana, just an hour or so after landing.
Ghana has a pronounced culinary tradition based on the courtly cuisine of the Akan kingdoms, the Ewe diaspora and the Sudanic cultures of the north. Very similar to other West African foodways, Ghana’s foodways are much more cross-ethnic, and people enjoy the signature dishes of other peoples or ethnic groups while maintaining special pride in their regional delicacies.
Ghana is onion, tomato, ginger, garlic and hot hot hot peppers. It is snails and grass cutter rodents. It is 47 different types of leafy greens at the market.
