Nana And Naa International Enterprise

Before diving into the dinner, I must mention a popular Ghanaian malt drink called Malta Hatuey that we tried. Wow, it was rich! A sip felt like it coated the inside of my mouth. The taste was intriguing; it had the characteristic malt flavor, but there were also hints of black licorice. Being a fan of red grape flavors, I don't think it’s a drink I would choose again, but I wanted to mention it in case you're interested in trying it for yourself. Now, regarding the food, it was challenging for me to identify the specific spices or herbs used, as everything tasted different from anything I had experienced before. None of the dishes were spicy, but all were delicious and flavorful. We started with Deep Fried Tilapia served on a bed of spinach with yam and egg. The yams were a bit dry, but the fish was fresh and nice and crispy. The spinach seemed to be mixed with other ingredients, perhaps tomatoes and nuts, but I couldn't be sure. After some online research, I believe the spinach dish is known as “Palava sauce.” Next was a Tilapia dish served on a bed of black-eyed peas, accompanied by fried plantains and egg. Again, the fish was crispy, while the fried plantains offered a pleasant sweetness, with the black-eyed peas being hearty and slightly spicy. This dish is referred to as Red-Red. I've seen it called either the bean stew or the dish itself. Regardless, it's a delightful combination of beans and plantains that go together perfectly. Soon after, we were served two soups alongside banku (fermented corn and cassava dough) and fufu (cassava), which are both traditional accompaniments for dipping into the soups. One was a peanut butter soup with Tilapia, also known as peanut soup. I had high hopes for this dish, given my fondness for Kare Kare, a Filipino peanut sauce dish I grew up with. However, upon seeing my bowl, it resembled more of a tomato soup. Dipping a piece of fufu into it allowed me to taste a hint of peanut, but the flavors were definitely overshadowed by the tomatoes. While I enjoyed the soup, I felt it missed the mark a bit. The second soup was simply called “Light Soup” and came with beef. Sometimes served as an appetizer for a meal with fufu, it’s also said to be beneficial for those recovering from illness when seasoned properly with ginger and chili. “Light” was indeed an apt description; it was a soup you would appreciate when looking for something light yet satisfying enough to quell some hunger. The last dish of our meal was rice and red beans with goat and cassava grains. I struggled to find the Ghanaian name for this dish. However, I can say that the rice and red beans had a flavor reminiscent of southern or Creole cuisine, though in this case, the rice seemed to have a tomato base. I learned that cassava grains are called Gari, which plays a significant role in Ghanaian cooking. Gari is made from fresh cassava that is grated and pressed to remove excess liquid. The remaining cassava is then fried over an open flame in a wide metal pan, typically with a bit of palm oil or another vegetable fat. The result is crispy, shelf-stable, and can be enjoyed with stew, soup, meat, or fish. Overall, I truly enjoyed the meal. Although it’s not a type of cuisine I would eat regularly, as the dishes tended to be heavier and I prefer more vegetables, the unique flavors were delightful and everything tasted great. Plus, you can’t beat the price—between the five of us, we spent around $12 for the entire meal.