Unwasted: The Podcast
Appreciating African Cooking with Kess Eshun
December 14, 2020
Close your eyes and imagine you’re eating at a fine-dining restaurant for a special occasion. What cuisine are they cooking? French? Italian? Spanish? New American?
Why not Ghanaian, Nigerian, or Ethiopian food? Which cuisines do we choose to elevate and which do we sideline or leave out of the conversation entirely?
Today’s guest is Kess Eshun, a Ghanaian chef and pastry chef who makes a living creating magical meals that weave together her memories of growing up in Ghana with her culinary journey here in America. She’s here to take us on a delicious and informative journey that all food lovers will get something out of.
Episode Show Notes:
- Learn more about Kess on her website and Instagram. She also has an app!
- For an extra flaky pie crust, Kess recommends freezing your butter and then grating it. She also recommends using vodka in your pie crust for en even better texture.
- One of Kess's favorite Ghanaian dishes is Red Red, a dish of stewed black-eyed peas in palm oil.
- Learn how to make Kess's Jollof Rice in this fun video!
- If you're looking for a game-changing African ingredient to have around, Niter Kibbeh (Ethiopian spiced ghee) is incredibly flavorful and easy to make at home.
- Kess's go-to karaoke song is anything by Whitney Houston. "I Will Always Love You" always gives us chills.