Thursday, February 08, 2018

And yet another adinkra cookie picture

Yes, but just to reassure you that these adinkra cookie stamps also work on regular butter and wheat-flour based doughs, as here. Thanks to Yasmine Abbas of neo-nomad for the Nordic Ware cookie stamp.

Tuesday, February 06, 2018

Getting Ready for Ghana: vegan, gluten-free, adinkra shortbread!

Well, it's been several months of designing and printing and taste testing, but at the end of February we head to Ghana to share with several folks (at Kawa Moka and  Flair, among others). We're taste testing them this morning at New Leaf. So far they're rated between 9 and 10. (0 being "yuk" and 10 being "yum." I'm feeling pretty good.

Friday, February 02, 2018

Dwennimenn: The Ram's Horns (humility with strength)

The 3rd adinkra cookie stamp I chose to work on (after "gye name" (the omnipotence of God) and "sankofa" (go back and fetch it to remember the past), was "dwennimenn" the ram's horns, a symbol of strength with humility. Am still improving it, and also  the vanilla and chocolate shortbread cookies (biscuits), using only vegan and gluten-free ingredients that are found in Ghana. "Little by little, the chicken drinks water."

Here's today's attempt:

Sunday, December 10, 2017

What's under your Christmas tree this year: also sankofa and gye nyame tea biscuits

What's under your holiday tree this year? Consider The Ghana Cookbook.

On another front:  I'm finally also almost (~11 tries later) there on the development of a Ghana-friendly gluten-free tea biscuit using only cassava flour, brown rice flour, tigernut flour, tapioca starch, corn starch, sugar,  salt, vanilla, ripe plantain, and coconut oil (plus a little xantham gum). Hope to share soon. Plus, I'm finalizing  3-D printing of those cookie stamps of adinkra symbols. Very excited! The rating are going up and up with my taste testers. Really getting in the holiday mood.


Wednesday, November 22, 2017

If you're looking for an idea for a good international cookbook this holiday, here are some of  Hippocrene's suggestions

Tuesday, November 21, 2017

Happy Thanksgiving, and more attempts at Ghana biscuits and designs

As we head into a week of remembering all we have to be thankful for, I'm grateful for all of you who have become friends and colleagues in the effort to help African cuisines take their rightful places at the global table. Well done, but the battle is no where near over.

On another note, my two latest efforts with Ghana gluten-free biscuits/cookies, and my current prototype of a cookie cutter, can be seen below. The cookies on the right use a gluten-free multi-flour base and a little mashed ripe plantain. The one on the left is my first effort at blending cassava and tiger nut flours with coconut oil and sugar. Still working on getting it right. Any suggestions welcome. Working on flour combinations, thickness of dough, baking temperature, sugars, chilling, oils, etc.