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S1 E4: Telling the Ghanaian Food Story with Naa Oyoo Kumodzi
Item 13: An African Food Podcast
English - June 12, 2018 04:00 - 45 minutes - 20.9 MB - ★★★★★ - 18 ratingsFood Arts food african food travel africa west africa east africa ethnic cuisine chef blogger Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Naa Oyoo Kumodzi is an award-winning content creator and lifestyle blogger, recipe developer, photographer and influencer on social media.
Her food blog, See My Chow , focuses on creating, developing and sharing modern, healthy and traditional Ghanaian and African recipes for the one who is looking for something different from the usual.
Naa Oyoo recently started a new food venture, AlreadySpiced , providing Ghanaians with organic premium marinated meats made with all-natural herbs & spices.
See My Chow and AlreadySpiced can be found on Facebook, Instagram & Twitter.
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Heard some unfamiliar words on the show? Here’s a quick guide!
Gari: Grated cassava, typically fried in a lightly greased wide metal pan. The crisp, crunchy gratings are used in a variety of ways, including as a side or main ingredient in dishes.
Ademe: Also known as jute, is a green leafy vegetable which can be used in soups and stews. It is used in ewedu soup (Nigeria) and Okro soup (Ghana). Once grinded, it’s got a slimy consistency just like okra.
Fonio: A West African nutritious superfood grain that is high in protein.
Ebunu Ebunu: Literally means ‘green green’. A soup made with cocoyam leaves, giving the soup it’s bright green color. Traditional to the Akan tribe of Ghana.
Palava sauce: A palm-oil based stew made with kontomire / cocoyam leaves.
Chow: Slang term for ‘food’ in Ghana.
Banku: Ghanaian ‘swallow’ made with fermented corn and cassava dough cooked in hot water, resulting in a dumpling-like ball . Served with soup, stew or ground pepper.
Tuo Zaafi: Indigenous to northern Ghana, this is prepared corn and cassava ( or millet) and accompanied by Ayoyo, a grean leaf soup.