The gentleman sitting opposite blatantly stared as I held his gaze for what seemed like eternity. His gaze told a brief story of worry and anxiety as I smiled to say it’s okay ‘today to shall pass’.
I sipped on my chilled glass of fresh Watermelon blend as another gentleman approached in a pensive mood. Oops! Why the stern look, I asked myself.
The conversation between the two gentlemen explained both their moods. My ‘konkonsa’ ears were activated 🙈
Seemed Mr. Worried Gaze has been naughty at work and was getting an earful of ‘blasting’. I decided to walk away from where I was sitting to save the gentleman from any further embarrassment.
I found myself by the poolside (which was quiet as I set my plan in action to surprise Mum and cousins for breakfast.
This surprise could go two ways, they either surprised me by declining my invite or better still honour the invite and interrogate me. I preferred the latter but not the interrogation.
The look on my Mums face was priceless coupled with the exuberant conversations that ensued thereafter. I managed to have an informal interview with Mum, however I missed recording most part of the interview (maybe due to my excitement 😢).
We headed to a local Chop Bar as I craved Fufu and Goat Meat Light soup with a chilled glass of Star Beer.
The next 3 days were packed with the main reason I went to Ghana (which will be revealed at the opportune time).
Accra’s aura felt so different this time round; maybe because I looked at it from an artistic and creative point of view.
Accra exuded confidence in its warm embrace of hardworking individuals who either gave you the occasional smile or blank stare.
It felt good to be home, however I knew I had limited time and couldn’t catch up with everyone (which was disappointing).
The atmosphere felt positive as mothers dropped their kids off to school, the Police doing their random checks on vehicles, hawkers balancing their wares on their head whilst skilfully dodging on coming traffic as we traveled to different locations across the city.
The smell of charcoal roasted ripened Plantain filled the vehicle as we all had a bite of this wonderful Ghanaian snack, whilst driving past the Accra Supreme Court
The entire crew had dinner at the Gold Coast Restaurant and we ended the night at Carbon Night Club which was an incredible experience.
The final filming was done as the crew headed back to Europe and I had 12hrs free to spend with Mum before heading back to London.
Watch excepts of my short time spent in Accra. Hope you’re intrigued enough to visit Ghana soon.
I arrived in London on Monday morning, dropped off my luggage’s at home and dragged my tired self straight to the office. Phew! What a memorable weekend and a priceless experience.
Watch Accra through my eyes in a compiled video and photography below;
Don’t forget to like the video, share and subscribe.
All photos, recipes and videos are by the owner of this blog.
Ghanaian recipes are varied and I seem to find new recipes each time, like this stuffed Crab known as Akotonshi. I was rather intrigued about this dish as I could not place it to a specific tribe in Ghana, (apart from the name suggesting it might have originated from the Ga tribe) which is a hazard guess. Please share your knowledge about this dish as it is easy to emulate with my added twist. Fresh Crabs are readily available in Ghana hence this recipe is a must try.
The easiest way to prepare this dish is to get a packet of fresh Crab meat from your fishmongers. I used my Jollof stew recipe as a base for this stuffed Crab recipe, which you can watch below. A perfect dish to serve as a starter to impress your guest.
100g of White Crab meat
50g of breadcrumbs
20g of chopped Spring Onions
20g of chopped Parsley
2 large chopped Tomatoes
150g of Jollof stew
2 tablespoonful of Shrimp powder
1 deseeded finely chopped Habanero chilli
1 tablespoonful of Coconut oil
Salt to taste
Watch how prepare Akotonshi below;
Serve the Akontonshi with either Green salad or Vegetable stir fry.
Don’t forget to like the video, subscribe, try the recipe and leave comments with your feedback.
All photos, recipes and ingredients are by the owner of this blog.