Kelewele

I spent an afternoon making Kelewele from scratch following a traditional recipe. Getting fermented dawadawa right was the main challenge — it's not as straightforward as it looks. The smoky and warming result was rewarding once I got it right. fufu and soup eating requires communal sharing and is …

Kelewele here was solidly made — hearty and earthy without anything to complain about. fermented dawadawa was present and handled reasonably. But something was missing from the depth that this dish should have. fufu and soup eating requires communal sharing and is eaten with the hands. The a market…

Kelewele opened a door into a cuisine I'd previously known almost nothing about. The smoky and warming flavours are unlike anything in my usual rotation and I mean that positively. fufu and soup eating requires communal sharing and is eaten with the hands. Understanding that context made the dish ta…

Kelewele at this place was fine. The nutty and palm-rich flavour was there but not distinguished. kontomire cocoyam leaves was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. the debate over Ghanaian versus Nig…

I made Kelewele for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The hearty and earthy profile was the main talking point — no one had quite experienced fermented dawadawa used that way before. the debate over Ghanaian versus Nigerian jollof r…