Back-Alley Bites
Coverage of African cuisine here on Jaunted isn't limited to Nigerian pepper soup. Today's New York Times samples Ghanaian street food. As restaurant culture has yet to take hold on much of the continent, street food remains the most accessible way to sample the local flavors of many African nations. According to the article, here are some rules of thumb:Head for places where Africans are eating on the run, like bus stations and markets, since that's where selection is widest. More customers means the food will be fresher.
After that, examine the vendor--if their hair is braided, are the rows nice and neat or messy? Nervous nibblers might want to avoid the sketchier looking vendors, but more adventurous gastrotourists are free to sample everything.
The food on offer sounds quite tasty. Kebabs are dusted with a rub of peanut flour and hot peppers before they are grilled, and stews are served inside banana leaves. Sure beats a dirty water hot dog.
Got a tip for good street food, in Ghana or anywhere else? Send it in to tips@jaunted.com
[Image via Demele/Flickr]
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by AVB
