Chef Kwame

Tangy fermented corn-and-cassava dough swallow, paired with grilled tilapia and shito pepper.

Fermented maize dough wrapped in corn husks or banana leaves and steamed — tangy, dense, paired with shito.

Smooth pounded swallow of cassava and plantain, classically served with light soup or palm-nut soup.

Cubes of ripe plantain marinated in ginger, chilli and spices, then deep-fried. Sweet, spicy, addictive.

Black-eyed bean stew cooked in red palm oil and tomato, served with fried ripe plantain.

Rich peanut-butter soup with chicken or goat, served over fufu or rice balls.

Slow-cooked rice and beans tinted reddish-brown with sorghum leaves, served with shito, gari and protein.