The advancement in technology has failed to attach the special effects these traditional kitchen equipment give to the users, which makes them patronise these products in the 21 century.
Knowing the recipe and method for preparing these meals are not enough justification that the meals will be sumptuous and warmly received in a guest’s tummy. Debatably, some chefs and well renowned cooks take a life time to perfect and get a signature dish.
The kitchen equipment use in the preparation of meals plays a pivotal part in the final outcome of the meal. With the influx of foreign kitchen appliances on the Ghanaian market which undoubtedly makes cooking easier and faster; there are certain traditional kitchen tools which add a special touch, taste and aroma to the meals.
Most ‘ampesi’ lovers always prefer to grind the kontomire or garden eggs in asanka because of the special ‘effects’ it adds to the stew.
Mortar and pestle
I have heard some women blend plantain and cassava to form fufu. That is their choice but I always prefer to eat my Sunday afternoon fufu pounded in mortar and pestle and served in my asanka.
Some contemporary women have devised several ways to cooking banku but I prefer to go the traditional way. Cooking banku in my dadesan makes the banku smooth and very tasty.
It is no surprise most ‘chop bar’ operators use coal pot to prepare their food. Using coal pot is very economical and the final taste of the food cannot be compared to other sources.
It is a 'taboo' to drink our local palm wine in any other container than calabash.