I’m not a chef. But I’m passionate about food – the tradition of it, cooking it, and sharing it. – Zac Posen
Estimated time to read: 4 minutes
My friend Kwame has been telling me for some time that I need to visit to Appioo African Bar & Grill. So I decided to head over there and invited him and his fiancé [my sister girlfriend] Ivy along for the trip.
When I got there, I said I wanted authentic Ghanaian food – and absolutely no jollof. Of course the owner reassured me that all the food there was authentic Ghanaian (and few Nigerian) specialties. He told me to relax and enjoy – he will take care of it. A few minutes later, he and our host return with a dish of many different samples including egusi efo, efo riro, beans, kelewele, chicken – beef – goat kabobs, and JOLLOF RICE.
Now while they were all good – the chicken kabobs and kelewele were #beesesfavoritethings – remember I said no jollof rice. You know sometimes a girl likes to switch it up, shake and bake. Kwame and Ivy figured I needed to get an even more authentic tasting so we ordered Nkruma Nkwan (okra cooked in palm oil and seasonings and served with banku). This was more up my alley and what I wanted – something yall haven’t seen me eat before (lol). Now I will say I had to be a little bougie and ate it with a spoon considering I was in public about to have an interview. I was not trying to do it with sticky fingers – I’m not here for that. Just know that ya girl does get down with “eat your fufu with your hands” style each and every day.
The banku had a moist, tart taste to it and stuck perfectly with the okra soup. (If you ever had Nigerian style eba, banku tastes very similar to it.) The okra soup was nice with thick chunks of okra chopped up and was served with fish and nugget sized pieces of goat meat. It wasn’t spicy, but flavorful and would be enjoyed by anyone who tries it. I highly recommend it, as is. If you prefer a “softer” dough, I would suggest trying the fufu over the banku. It is equally as good.
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