Travel

A Short History of Ghanaian Food

As told by me. And in alphabetical order.

And yes, 11 days in a country makes me an expert. Of sorts.

Local names are written in italics and I’ve done my best to share the correct pronunciations.

Where available, I’ve included photographs – enjoy!

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Reasons to Believe: Celebrating Sinterklaas in Nigeria

What are memories made of?
Fragments of colored glass, perfect for life’s grand mosaic
Pieces of patterned cloth for the patchwork quilt of our earth journeys
And thick threads, for the tapestries we weave of the world

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1st of October – Nigeria’s Independence Day

Nigeria is independent, her independence already 51 years long.

And still….a distance to go

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Green and White Pattern on 'Wax' Print Dress

I’d love to share two poems: one written by me and the other, shared with my daughter’s class (full credits to come)

#1 – ‘Nigerian Green’ with Angry Pride, Oz
Today, I am green
Green with anger
Longing for the Nigeria of old
And green with pride
Seeing Nigeria as it soon will be
 
The streets are lined with men and women
Storefronts festooned with bales of green satin
and draped with white banners
Green-white-green flags flail in the air
Stripes that promise loyalty
And honor, faith and peace
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My Favourite Things – ‘Dutch’ Special

Holland, my sweet Holland

Soon I shall see you no more

How is it that time so quickly goes by?

And now I return

To Nigeria, my beloved Homeland

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Paella La Rambla

Name that dish.

I say it goes by many appellations. It starts off as ‘Poor planning results in burnt paella’ and quickly transforms itself to the ‘Husband’s most requested dish’.

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Paella in Barcelona

No mean feat, considering that husband has no long term, short-term memory when it comes to meals.

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America – Through My Taxi Window

A week. Views and landscapes flitting rapidly by…..my eyes, taking it all in. Welcome to America.

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March On With The Daring Cooks: Salmon Ceviche & A Wedge Salad

This month’s Daring Cooks challenge is brought to you by a very weary Traveller Jane. Weary in body but not in mind, soul or belly. So weary and a touch under the weather, that this daring cook stayed in on Saturday, fresh off a flight from the US of A, huddled on the couch watching Masterchef  Australia while the shops stayed open and all the fresh white fish sold itself.

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Thai ‘Rainbow’ Sriracha Sauce

I have a dream…………

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Bucket List #12: Go to Berlin

Vague.  Undefined. Free. At liberty to do anything on arrival.

All I wanted to do was go to Berlin and I did.

It was a last minute trip – new Nigerian legislation called for all citizens, home and abroad to have the new electronic passport. For me, this was critical with business trips planned which would require visas, I knew I had to act fast. The Nigerian embassy in the Netherlands couldn’t issue the passports, don’t ask why, please! The alternative – Paris or Berlin. One phone call later, Berlin was the only option, as there were issues in the Parisian office. So over the weekend, we filled in forms online and got an interview date for a short 7 days away.

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Yogurt in Paris, Damsons in Autumn

It’s a strange and wonderful life when all a girl thinks of in Paris is yogurt. Pots. Because the French are up there with the Greeks and Turks in making super delicious, thick-set yogurt as this young lady (me) found out recently. In my fine opinion, they beat all the competition primarily because of the fine receptacles the said dairy comes in, arguably the finest glass and glazed terracotta pots ‘moi’ has ever seen.

And I’m not the only one who thinks so, Carolyn Jung of Food Gal says:

See that creamy, dreamy yogurt above? (She shows a photo)

People drive miles and miles for it. Because once you’ve had full-fat French yogurt, there’s no going back.

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