Ghanaian food is woven together like the perfect story, heartwarming fables, where spices and vigorous flavors share tales about history, melee, unity, culture, and love.
The people of Ghana use starches from scratch like Banku, and Fufu—Their palatable okra soups, stews, and tomato base spiked with peppers are hearty like American comfort foods, while adding meats as the crème de la crème finisher. Their piquant Red Red is common although many of the base dishes require plantains, which can stand alone as primary chows depending on preparation. Ghanaians have signature recipes that separate their dishes from other African culture.
When speaking to Chef Awo Amenumey recently, she remarked on the traditions that led her to becoming Sous Chef in Charlotte, North Carolina.
Chef Awo didn’t see Ghanaian foods after moving to the state of Maryland 17 years ago, with her father who was a diplomat at the time. “I see Chinese food, Mexican food, all kinds of cuisines all over the place. I said, ‘Where is my food, cause that’s what I grew up eating. That is what I know—And, I’m like ‘We have delicious food in Ghana, why is it not all over the streets up and down,” Chef Awo reflected back to the moment of reservation vividly.
Making it her assignment to teach people closest to her about the diaspora. Chef Awo would use something relatable in all cultures.
They say food is the way to a human’s heart; therefor, Chef Awo used it to connect with family and friends. She prepared Ghanian dishes inside her dorm as well as the school café while attending WKCTC (West Kentucky Community College).
Chef Awo enrolled into the culinary class while there called international cuisines. She noted that the professor taught about ethnic foods but nothing about Ghanaian culture.
The professor allowed Chef Awo to introduce Ghanaian dishes as a syllabus after she brought it to her lecturers’ attention, and in turn the student became the teacher.
Chef Awo married, started a family, and relocated twice before making Charlotte, NC home in 2017.
Even through transitions, she would invite people over for dinner, and educate guests on the culture of Ghanaian cuisines, which symbolizes, love, traditions, and kinship.
Chef Awo tried traditional career paths, that landed jobs in retail in addition to American Airlines, but cooking was something that she’d grown to appreciate, that brought her beautiful memories of being home in Ghana with her mother and grandmother preparing their dishes for the entire family.
After attending WKCTC, Chef Awo became traveling Sous-chef in the healthcare field where she was contracted for Compass Group.
Embarking on another journey altogether using the love language of servitude, Chef Awo launched Eh’vivi, the purpose manifested from passion for cooking. Chef Awo brainstormed, to decree with a complimentary brand name. Eh’vivi means “Tasty” in her language.
Eh'vivi is Chef Awos calling card for preeminent Ghanaian cuisine whether catering or hosting private dinners offering 4, 5, and 6 course selections.
She’s curator of BisKrunchies (ehvivi.com) Cookies and Granola company.
There are many African traditions, separating each culture from one another especially with merits of the palate.
Exhibiting her knowledge and dishes with passion and modesty, “Sometimes, I pause and think, Wow. I’m humbled, first of all. I’m very grateful. I don’t take that for granted,” said Chef Awo when talking about her acknowledgments in the iconic Ebony Magazine, Charlotte Observer, South Park, and Queen City Nerve. “I know the grace of God and the favor of God is what propels me to reach. I don’t take that for granted at all. That is always at the back of my mind, and I sometimes, every now and then, pause and pat myself on the back. Like, girl, you did it.”
Chef Awo persevered with a standard of eminence by graduating top of her class, and creating a curriculum for students while at West Kentucky College, after learning that there wasn’t any trace or context for Ghanaian Foods—There isn’t a space that Chef Awo entered, where she didn’t add value or impact, educating individuals on Ghanaian food and culture. She’s driven interest where there is sustainable demand for Ghanaian cuisines, and she’s here to deliver.
In fact, Chef Ewo holds invite-only pop-up dinners, where she provides samples of Ghanaian cuisines in Charlotte, North Carolina, and surrounding areas.
On March 30, 2024, Chef Ewo presented Sip & Savor sampling, at Home2 Suite by Hilton Charlotte Uptown (610 S Caldwell St, Charlotte, NC 28202). It’s the second installment with Chef Awo bestowing her beloved dishes. The Sip & Savor tasting is segue to discuss the housing crisis in Ghana where Louv Ford, and Dez Gerald spoke to guests about the affordable housing initiatives with the www.ghanahousingproject.com.
Chef Awo did not disappoint with sampler selections sampling, where she provided 5 dishes, with unlimited replenishments. There were about 20-30 guests in the comely area. They were quick on their feet to grab the delicacies because the fodders were carefully arranged inside the conference room area/eatery on wood-like saucers.
There were pitchers of ice-filled, Tamarind Juice, that tasted cool with a hint of ginger that tingled the throat going down. Tamarind is made with citrus notes, ginger and spices; so while we sipped on the drinks until Chef Ewo made announcements thanking guests, in addition to introducing the new foods.
The Gari Fortor Fritters (grated cassava) was first on the menu- They were dainty balls about the size of hush puppies. The topping seemed whipped tomato and citrus but more on the creamy side, topped with a bite-sized slice of ribeye. The outer layer crusted while the centers texture was a bit softened like cake batter that gave subtle tasting tomato and spices.
Chef Awo prepared One Man Thousand Salad—The salad is the cousin to Ceaser salad, and it seemed the most available. The salad garnered with sprinkles of various fried anchovies, cured egg yolk and vinaigrette. It sat bold in its beautiful green and gold cast—It tasted slightly briny and faintly tangy.
Chef Awo placed one tray of samples at a time as patrons lined up to feast on second servings depending on the preferences.
Interestingly, the Plantain Cakes were placed. The sweet little cakes were beautiful in presentation, sweet and sponge like, drizzled in a plantain icing and topped with a strip of candied plantain, and a violet to fully adorn it.
Chef Awo presented the Kaaklo, which were Fried Plantain Fritters, that sat in crema sauce and what appeared to be mashed bambars beans.
The chef hosted a quaint experience with DJ intact, also ending with attendees playing a board game in true Ghanian tradition called Oware.
Chef Awo is planning more evets. On April 14, 2024, she will present dishes at Charlotte StrEATS Festival. On April 27th, Chef Awo is presenting at Vibe Called Fresh Clt; and on April 28th, she’s catering at Old North Farm Fish Pickin.
Visit Ehvivi here for more information: Eh'vivi (ehvivi.com), Facebook or email