We can’t go through this week without..

…immersing in some bonbon and praline tasting spree at Bioko Treats’ new experience “den” inside the Architecture building opposite Farmers Market in Labone.

A delightfully cosy space not only serving tasting sessions, but also a unique chocolate-making experience where you get to learn about how the delicacy is made from scratch; and get to create your very own handcrafted one with some of Ghana’s world-famous cocoa beans.

No added artificial preservatives; only the good stuff! Go on, spoil yourself, get yourself some @Bioko.

 

…doing the Asana restaurant inside Kempinski Gold Coast Hotel again, and treating ourselves to that mouthwatering Mango Mint Spring rolls starter made with rice paper and a filling of mango strips, with a hint of mint, scallions, cabbage, carrots, cucumber, cilantro and that Vietnamese vinaigrette that slaps the tongue! Not to mention that warm Baked Chocolate Fudge made with dark chocolate chips and home-made yam ice cream. Hmm, it is so Yumm! Go get a dose @asanabar&kitchen

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…ordering a pack of the famous slow cooked lamb with coconut rice from Tea Baa. a very popular spot in town, Tea Baa is known for offering a vibrant and enjoyable dining experience and a unique selection of tea cocktails crafted to encourage mindfulness and appreciation, while its tasty dishes are designed to delight and energise. There’s outdoor seating but I like to sit and stare at the massive chandelier in the high ceiling room while I wait for my order. It’s certainly a space with a cozy atmosphere and, I might add, very friendly staff.

…getting a Buka tilapia treatment with some side of home-made Atcheke – the dish made from fermented dried cassava, popular and traditional in the Ivory Coast and Ghana’s Nzema west. Granulated with a texture similar to couscous – while it can be somewhat bland in taste, added to Buka’s pepper sauces makes it flavourful; and accompanied with grilled tilapia garnished with chopped pepper and onions with that Buka seasoning is all that! Oh, so special is Atcheke with all the goodness of cassava that in December 2024, it was recognised by UNESCO as an intangible cultural heritage. Oh, get with the times @Buka, Osu.

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