"Growing in abundance are wild mints, basils, alligator pepper, ginger, dawadawa (fermented locust beans), Grains of Selim, cloves, several aromatic barks, and prɛkɛsɛ - a woody dried fruit with a flavour somewhere between black cardamom and cinnamon bark. After years of cooking to suit tourist palates, a new generation of Ghanaian chefs and mixologists have turned to these local flavours to create new twists on indigenous dishes, as well as fusion dishes, particularly of the Afro-Asian variety."
"this restaurant serves Pan-Asian - primarily Japanese - cuisine with an African twist. The sushi tastes nothing like anyone has had before. The fish is laced with Mozambican peri peri lacing; chunks of kelewele (spiced plantain cubes) are tangled in tender crab flesh, and even the humble prawn cracker gets a spicy update. What sets Kōzo apart is its chef's table experience, where a 12-course meal is paired with wines specially selected by the sommelier."
Accra's culinary scene is turning to indigenous spices and ingredients such as wild mints, basils, alligator pepper, ginger, dawadawa, Grains of Selim, cloves, aromatic barks and prɛkɛsɛ. Chefs and mixologists are using these flavours to reinvent indigenous dishes and to create Afro-Asian fusion plates and signature cocktails, often pairing earthier spices with akpɛtɛshi, a traditional spirit once outlawed under colonial rule. The trend favors chef-led tasting menus and curated wine pairings. Kōzo offers a Pan-Asian menu with African twists, featuring peri peri-laced fish, kelewele with crab, spicy prawn crackers and a 12-course chef's-table paired with wines. Bold spice-led flavours define the movement.
Read at CN Traveller
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