by Adjoa Kittoe | Mar 7, 2023 | Food
African culture is rich with traditions where food and drink play a key part in celebrations. Many traditional African drinks are also fermented – a process that not only adds another dimension of flavour but also extends the shelf life and has positive health... 
by Adjoa Kittoe | Jan 6, 2023 | Journals
Stress is an illusion that affects our reality. I say this to mean, it is not something we consume, we inhale, it is not something we hold or we give. We create our own stress and allow for it to continue. As children of Afraka, we suffer from post traumatic slave... 
by Adjoa Kittoe | Aug 11, 2021 | Food, Journals
The earliest documentation of the domestication of sorghum has been linked to North East Africa, near the Khemet-Sudanese border (Modern day “Egypt”) around 8,000 BC. Although attributed to Ben Franklin, sorghum was brought to the United States when our Nananom... 
by Adjoa Kittoe | Aug 1, 2021 | Food, Journals
When you think of cocoa butter, you probably think about Palmers or Queen Helene‘s cocoa butter lotion and cream. I remember as a child loving the sweet smell of Palmer’s cocoa butter on my freshly washed face. But it was so greasy. Queen Helene’s lotion... 
by Adjoa Kittoe | Jul 18, 2021 | Food
One of my favorite things I love to make now is plantain gnocchi. It’s starchy, slightly stretchy, but has the sweetness of the ripe plantain. I use this recipe for when I am serving my gnocchi with oxtail or goat ragu. Today I’ll provide you, premium...