Vol. 22 — Jollof, Fire and Family Sundays
Ghana
From Accra to the Northern Regions
Standfirst
A country that eats jollof rice with fierce pride, cooks with a smoke-scented fire, and turns Sunday lunch into a small family reunion. Ghana's table is warm, spiced and deeply communal.
Chapter One
The jollof, the fire, the family
Ghanaian cooking is proud, spiced and generous. Jollof rice — smoky, deep red, cooked long enough to catch a crust at the bottom of the pot — is a source of national pride and gentle rivalry with the neighbours. Beside it, chicken suya rubbed with ground peanut and chilli, red-red simmered with palm oil and black-eyed peas, and a scoop of shito on the side.
Sunday lunch is a whole ritual. Fufu pounded fresh, groundnut soup simmered for hours, kelewele of fried plantain sweet and sharp with ginger. The table fills, and the afternoon slows down.
There is no such thing as a small Ghanaian Sunday lunch.
Chapter Two
For the kitchen and the everyday
Pieces designed for a Ghanaian kitchen — for the cook, the friend, and the youngest at the table.
Poster — Accra
Shirt — Kumasi
Onesie — Cape Coast
The Collection
The Ghana Collection
Jollof, waakye, red-red, fufu, kelewele and groundnut soup — the warm, spiced spirit of Ghana, illustrated in a single composition.
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