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Afia Amoako PhD

@eatwithafia

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Celebrating African food through culture, history and tradition.
🇬🇭 EAT WITH AFIA COOKBOOK - Aug 18
Preorder Below 👇🏾

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Comment “events” and I will send you the links to sign up for these events!

@eatwithafia is hitting the road with some events lined-up. Each stop brings something new; whether it’s a casual hangout, a spice workshop or a full cooking class, each experience will be different. There are also lots of payment options depending on what fits your budget 😁

#eatwithafia

First stop is at @good_egg_toronto hanging out with the James Beard Award winning author @kitchenbutterfly for an author chat and Q&A.

The event is FREE and there will be snacks 😁😁

Next stop is LA with @reparations.club where I will be chatting with fellow author @kianomoju and also doing a spice workshop! Come hangout with us, learn about spices and nibble on some snacks!!

Event has tiers, whether you want to attend for free or purchase a signed copy 😁

Last event in collaboration with @school.lopeariyo. This event is really a fun opportunity to learn straight from me; we will be cooking a few recipes from my cookbook then sitting down for dinner by @eatwithafia

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10 days ago

Welcome to all the new friends!

My name is Afia (Dr Author as some of my friends like to call me) and I love what I do - amplifying the rich culinary traditions found in Ghana and West Africa. While there are lots of ups and downs on this journey, I am incredibly grateful to have found this niche on this internet. Praying for many more years where I can continue this important work!

#ghanaianfood #eatwithafia by @eatwithafia

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14 days ago

Comment “intro” to get a link to everything you need for the next 10 weeks

CLASS STARTS SEPTEMBER 21 so grab your pen, paper, pots and pans

This is course is meant to provide a detailed introduction to Ghanaian cooking with 10 curated lessons that will explore the diversity of our culinary traditions shaped through history, science, geography, climate and agriculture.

By the end, you will know a lot about Ghanaian/West African spices, how to ferment grains, the history of millet and its domestication, rice and the current economic climate around food production, in depth knowledge on fufu and a lot more!

The course is free but you will need to purchase a copy of my cookbook. I understand this requires some monetary investment but this course would be priced 10x the value so by girl math standards, you are saving 90% on cost with a ton of free resources and information.

#ghanaianfood #foodhistory #africanfood by @eatwithafia

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a month ago

Millet can do everything corn can do and more. If you want to learn more about how I am swapping millet for corn, Comment “Sahara” and I will send you a link to a YouTube video all on this

There is nothing wrong with corn but in a world where it is quickly replacing our ancient grains, we have to be diligent to ensure that it is as celebrated and used as corn

#ghanaianfood #westafricanfood #millet #ancientgrains by @eatwithafia

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2 days ago

Comment “order” and I will send you the link for the cookbook

This masa recipe took me more than 20 tries to perfect and even a trip back to northern Ghana to get the details right. You do not need baker’s yeast to make this recipe. For the best flavour, it is just millet, water and patience (with a touch of sugar). This is hands down one of the best recipes in my book and my mum’s favourite too.

The main adjustment I made to get this recipe to work in my Canadian kitchen is to ferment it a little longer (given that our ambient temperature is lower than what you will get in Ghana) and I used the soaking liquid throughout the recipe. People don’t typically reserve the soaking liquid but I needed all the help I could get

#masa #ghanaianfood #millet by @eatwithafia

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3 days ago

Comment “sahara” and I will send you the link for the full YouTube video.

This week and onward we will be celebrating millet. If you have been here for a while, I used to have a series called “millet Mondays” where I showcased millet in a diversity of ways. I can’t wait to bring that back through this week’s videos where will be trying millet in various forms.

Millet can do everything corn has come to do and it is worth highlighting especially as we navigate the current climate crises.

You can check out this video on my y0utube channel along with three other videos focused on the foundation of Ghanaian cooking

#ghanaianfood #foodhistory by @eatwithafia

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4 days ago

Fermentation is not just about probiotics, it is about preservation, flavour, diversifying the uses of ingredients and many more. You see that clearly in the culinary traditions found across Ghana. This video is not an exhaustive list of fermented products, just ones that I have been able to capture on video, even with the knowledge of more beyond what my camera sees.

have you tried any of these? by @eatwithafia

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9 days ago

Comment “banku” and I will send you a link to the video explaining how I did this.

You do not need to do this! in fact, most people in ghana buy it from the market or, outside of ghana, at the african store. Some of us like to overachieve and love doing things ourselves.

*The background*

There are about 4-5 types of corn, most people in North America know about sweet corn (corn on the cob), but in Ghana, we actually grow majority field corn, also known as dent corn. This type of corn is what is used for cornmeal, nixtamalized for masa, and even used for animal feed. It has a tough outer layer but a ton of starch inside. Popcorn is flint corn, which does have a tougher outer layer than dent/field corn but can be used for the same things. its just tougher. So if I wanted to ferment my corn like i would in ghana, my only cheap option is popcorn. Specifically just regular popcorn, not seasoned

*How did i ferment the corn*

I soaked it in water for 3 days like you would in Ghana. Since I do not have a community mill, nor am I being paid by Buchymix, i had to use my home blender. In order to get the right texture, i needed to dry out the corn a bit so that it would grind smooth. Then i reconstituted it with water. The next question is why didn’t i blend with water in the first place. Well that would make the banku recipe a bit challenging to follow because water affects texture and the ratios are important

I covered my corn and let it ferment for 8 days because i live in canada and things take longer to ferment

Then I proceeded to make my banku as outlined in my cookbook

Again! Please you don’t have to do this 😂😂😂

#ghanaianfood #westafricanfood #fermentation by @eatwithafia

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11 days ago

Comment “intro” and I will send you all the information you need.

This was definitely my favourite lesson because o get to nerd out on fermentation. Everyone loves to talk about sourdough, sauerkraut, kombucha or kimchi but few are talking about sargbo, banku, kolgo or pito. Not on my watch. We will be entering the wonderful world of ferments this week.

This week we will learn two different ways to ferment grains, how I like to ferment cassava and then we will be cooking with the foods we fermented

#ghanaianfood
#westafricanfood by @eatwithafia

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12 days ago

What do you think? Might delete in 24 hours 🫣😂 by @eatwithafia

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15 days ago

Attn: plant-based customers — this one’s for you! @eatwithafia will be at Good Egg on Oct 28 to share & discuss her gorgeous first book, Eat With Afia. Come learn more about the West African pantry & plant-based cooking from Ghana. Ozoz Sokoh — a James Beard Award winner no less — will be interviewing Afia. This is a free, unticketed event with snacks — all are welcome. Books will be available for signing. by @eatwithafia

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16 days ago

The one recipe from Ghana everyone needs to try — Tomato stew. A rich sauce bursting with flavour — sweetr, savoury, flavourful and deliciousness. The recipe is in my cookbook — comment “order” and i will send you the link

What makes the best Ghanaian tomato stew

1. The oil: I use a neutral oil that can withstand heat. The oil helps bring out flavour in spices, especially ground spices and supports the caramelization of onions
2. Onion: when onion cooks, the complex carbs break into simpler sugars adding more “sweetness” to the stew. Maillard reaction occurs when those simple sugars interact with amino acids to create volatile compounds that add depth and flavour. This is the secret to delicious Ghanaian tomato stew.
3. Tomatoes: In Canada, i always recommend Roma/Italian tomatoes because they are the least acidic. I also do use canned tomato (I only trust mutti) when tomatoes are off season. You want tomatoes that are low in acidity and high in natural sweetness to make sure the stew is sweet and a little acidic but not tart. If your tomatoes are incredibly sour, a pinch of baking soda help neturalize the acid (just a pinch)
4. Spices: The ghanaian palette has been trained on a diversity of rich warm flavour coming from spices like cloves, anise seeds, calabash nutmeg and more. This spices feature heavily in our dishes to give a distinct yet fragrant dish

You can get many more tips on my YouTube channel where I go into depth on this recipe.

#ghanaianfood #westafricanfood #foodscience by @eatwithafia

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16 days ago