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A Taste of Ghana

Submitted by Anonymous (not verified) on Mon, 2018-02-12 04:48
Sunday, February 25, 2018 - 19:00
The Vault at The Palace International
1104 Broad Street

On Febuary 25th at 7pm join us for an opportunity to sample the best of Ghanaian hospitality alongside tastes, stories and sounds from across Ghana. Early bird tickets will be $35 for this five course dinner with one beverage. Tickets are limited for this event, so grab yours before they’re gone!

Samantha Kotey of K&K (Kornbread & Kontomire) Catering has created the following menu:

Ghana Salad

Don't let the word salad in it's title fool you. Ghana salad can't be described as healthy but luckily, it isn't an everyday meal and is mostly served at events and large gatherings. It's hearty, rich, and probably has more ancillary ingredients than it does vegetables. Ghana salad is a clear example of the influence of colonization in Ghanaian cuisine, in that it incorporates both Heinz Salad Cream and Baked Beans in the recipe. 

Ampesi and Light Soup 

Light soup is a spicy tomato-based broth that can be made with a variety of meats. Traditionally, light soup is eaten on Saturdays in Ghanaian households and is served with fufu (a sticky mash made of boiled plantains and cassava). To add balance to the spicy broth, this light soup is served with Ampesi - a meal of either boiled plantain/yam/cocoyam/cassava.The origin of Ampesi can be traced to the people of the Brong Ahafo region in Ghana. 

Koose and Kontomire 

Koose (black-eyed pea fritter) is a very popular West African dish served in various countries across the region but in Ghana, is synonymous with the Hausa tribe, located in the country's Northern region. In Ghana, koose is most often served with Hausa koko, a spicy breakfast porridge made of millet. To make the meal more dinner friendly, we are serving our koose in the form of a cake accompanied by kontomire stew. Kontomire translates to cocoyam or cassava leaves. In Ghana, it is either served raw, prepared in an asanka (mortar and pestle) or cooked in palm oil with melon seeds, and is commonly referred to as Palava Sauce. Legend has it that Palava Sauce originated on the coast of Ghana, which is inhabited by the Fante tribe, during a meeting about trade with European colonizers. 

Angwa Mo

The Ghanaian version of fried rice - loosely translated, angwa mo means oil rice. In Ghana, you can find the rice cooked with salted/cured beef that brings an umami flavor to the dish as well as browned onions, a bit of garlic, and spicy chili pepper. We've omitted the meat in our version for a vegetarian-friendly side dish because a Ghanaian event without rice is blasphemous. 

Strawberry Fool and Ayigbe Biscuit

Clearly not Ghanaian at all, once again, the long-lasting effects of British influence are evident in this dessert. Strawberry fool is essentially strawberries, sweet wine, and whipped cream served in the form of a parfait. The term "fool" comes from the British, and translates to a fruit puree folded into a custard or whipped cream. Ayigbe biscuits, however, are 100% Ghanaian. They hail from Agbozume in Ghana's Volta region and combine coconut and cassava flour to make a hard shortbread-like cookie.

* Gratuity not included in ticket price
* Our events utilize community seating

1104 Broad Street, Durham, NC 27705

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