Item 13: An African Food Podcast

S1 E4: Telling the Ghanaian Food Story with Naa Oyoo Kumodzi

June 11, 2018 Season 1 Episode 4
Item 13: An African Food Podcast
S1 E4: Telling the Ghanaian Food Story with Naa Oyoo Kumodzi
Chapters
Item 13: An African Food Podcast
S1 E4: Telling the Ghanaian Food Story with Naa Oyoo Kumodzi
Jun 11, 2018 Season 1 Episode 4
esSense 13
Telling the African Food Story with Naa Oyoo Kumodzi
Show Notes

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. 

Follow Item 13 on  Facebook ,  Instagram and  Twitter. 

esSense 13 is on  Facebook , Instagram and Twitter. 

Don’t forget to subscribe & leave us a review! 

 ---- 

 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.