Growing up in a Ga home taught me some valuable cooking lessons: how to pound fufu on my own, how to use an iron cauldron to prepare banku, how to prepare all the various kinds of Ghanaian soups, how to create balls of Kenkey and make Fisherman’s soup. Most of these dishes were prepared using traditional methods and utensils over hot coals which gave each dish a unique taste which no other cooking method can compete against.
