I am not a good cook, though I do like to bake at the weekends.
But I do like to buy and skim/read through cookbooks.
Although my shelves of cookbooks don’t particularly look like it, I do try to buy any Ghanaian or African cookbooks which I come across, which admittedly are not that numerous. Here are a few of them – some definitely newer – in colour, with photos – and some older, with a few line drawings if one was lucky, none was much more the norm.
Interestingly the newer Ghanaian cookbooks are often aimed at those in the diaspora – many of whom who may be of Ghanaian origin – and wanting to recreate a little bit of “home” through their cooking. With the increasing availability of items such as plantains and yams even in mainstream supermarkets, plus the plethora of so-called “international” supermarkets catering to multi-ethnic communities, as well as the so-called “Ghana stores” or “African supermarkets” which are no longer total rarities even in suburban areas of the US.
One of the best sources of Ghanaian recipes which is not in book form – yet – can be found on Fran Osseo-Asare’s BetumiBlog http://betumiblog.blogspot.com/ which not only has recipes, but talks about alternatives and the whole process at arriving at formal recipes. Fascinating, though I admit to not having the patience to do this.
Apart from Ghanaian/African cookbooks I love looking and drooling at contemporary cookbooks with their beautiful photos – and knowing that my dishes never look anything like that. Middle Eastern/North African/Mediterranean food are all pretty attractive to me, especially those that do not use a lot of meat. Baking too is a weakness – after all that is something I often do on a Sunday afternoon.
NB: I was originally going to post this as part of the Blog Action Day on FOOD, but obviously it didn’t happen quite as planned!
Better late than never?