My Name is Nanaaba Akwa-Mushi, from Ghana. I'm a mother of three wonderful children and a very devoted wife. I'm a registered nurse by profession. My love for cooking began at a tender age, when my mother would invite me to the kitchen during preparation of meals, and employ my help with prepping fresh produce, etc. My mother always had a weekly menu that she strictly followed, so we all knew what to expect for breakfast, lunch, or dinner any day of the week! I've always been intrigued by how organized and well equipped my mother's kitchen has been over the years.
My style of cooking is heavily influenced by African cuisine, as I originate from West Africa (Ghana). I make an effort to elevate these flavors I grew up loving, with bold and fresh ingredients. I also encourage healthier choices in order to help promote good health, while never skimping on flavor!
I'm so thrilled to share my amazing recipes with you!! Thank you for watching! Facebook group : Chop Time, Yes Friend!
Unfortunately now people think that this is how to roast garlic. This makes them taste burnt and bitter. Nothing replaces the ORIGINAL METHOD OF ROASTING GARLIC Leave cloves in the bulb. Rub outside with EVOO wrap in tin foil, bake til t at on 120-20O* oven Garlic should be light brown and squeezes out like toothpaste. It has a sweet buttery flavor that has no sharp burn of raw garlic OR bitterness from overcooking. The DARKER THE ROASTED CLOVE BECOMES .MORE BITTER IT HEVOMRS
Blessings from Chicago. I have been canning tomato base for years,now. A few years back my Ghanian friend made stew and I fell love with the sauce. I use one of your earlier recipes and she comes to get sauce from my pantry, when she needs it. I love sharing cultures and learning. I've been following you and a few of your friends. My pantry is stocked with internation spices, so much so that my friends come to me for ingredients they can't find. Thank you so much for sharing God's blessings with us. This is social media at its best.❤❤
