Why Kelewele deserves more attention

Kelewele rarely gets the international recognition it deserves. The hearty and earthy complexity is genuine, not simple, and the technique involved in using dried fish correctly takes real skill.

the debate over Ghanaian versus Nigerian jollof rice is a celebrated West African rivalry. I encountered it first in a Accra chop bar and that context helped me understand it properly. Malt Guinness is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Kelewele is the dish to start with.