Hello, my name is Afia and I am obsessed with Ghanaian/West African food.
The world does not know much about West African/Ghanaian food, especially in the corner of the world I live in. For the last few years, my goal has been to highlight West African food through culture and history. Like many aspects of the continent, our foods have been reduced to a handful of dishes, mainly jollof rice, fufu and peanut stews, which do not scratch the surface of the breath of food the continent has to offer.
As a Ghanaian foodie, my goal with this newsletter is to archive what I am learning about Ghanaian food — our ingredients, our food processes and how that intricately connects to our culture. I will also be sharing more content about my personal connection with Ghanaian/West African food, culture and tradition.
As a plant-based eater of nearly a decade basing her food choices primarily on Ghanaian and West African food, I know that our continent has something to offer for all types of eaters. So make sure to stick around and subscribe to my newsletter
The Newsletter: No Plantains Left Behind
No Plantains left Behind is originally a space I created on Patreon to dive further into traditional Ghanaian/West African ingredients. Ghanaians love plantains at all stages of ripeness — we value them when they are green and young, as well as when they are old, black, and mouldy. I think that reflects my cooking and understanding of Ghanaian food. The beginning is just as important as the end product. The ingredients, the preparation, and the history are just as important as the resulting meal and what you can do with leftovers.
What to expect from No Plantains Left Behind
Newsletters will go out every two weeks focused on a diversity of topics that highlight Ghanaian/West African cooking. I am looking forward to diving into traditional food processing, ingredients and many more.
I know Substack has a paid model for extra features; however, I intend to keep this space free for now. The reason behind this model is that I simply want a space to archive all my newsletters. I also want to provide consistency before committing to a paid model. Each newsletter will offer different nuggets of information and a few newsletter-only recipes. Substack allows me to expand on my social media posts and maintain my blog just for recipes.
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