The purposeful burning of wood results in a black and softer form of the wood, which is charcoal. Experts in the use of charcoal burn specific forms of wood to get the desired type of charcoal. Usually, for the coal pot, the type of wood burned to get charcoal is randomly picked. Activated charcoal is a fine powder derived from purposefully burning bamboo or coconut shells. Charcoal can be used for many other things in the food industry. It goes beyond the coal pot, and this article sheds some light on the functions charcoal can perform other than aiding in cooking with a coal pot.

A reader reached out to us after reading our published write-up, 

The Top Five Saviours: Remedies for Your Meals Going Wrong

 She chipped in her knowledge of charcoal being used to preserve food. That is what inspired this article.

Some uses of charcoal beyond the coalpot are:

Charcoal can be used to preserve soup and stew

People who live in rural communities have experimented with the use of charcoal and they have proven that charcoal can be used to preserve soup, stew and other forms of sauces. If you suspect your stew is about to go bad, put washed charcoal in your stew and heat it. After doing this, avoid putting any ladle or spoon into the soup. You can put the stew with the charcoal in it in your fridge and it will be well-preserved. A similar thing can be done with soup to avoid waste.

Activated charcoal is known for fighting toxins in the body. Toddlers who ingest chemicals are given a large quantity of palm oil to drink so that they are not harmed by the chemicals. Activated charcoal can also be used for a similar situation. However, it takes time to work and may not be as quick as the palm oil trick for toddlers. That is not to say activated charcoal cannot be used in children. The food we consume is not always a hundred percent safe. For this reason, intake is good for detoxification of the body system. For drug overdose, it can be used to neutralise the effect of the drug. Generally, activated charcoal prevents the absorption of toxins into the stomach. Some believe it helps with hangovers.

Brushing your teeth with activated charcoal can help you clean your teeth effectively. Read that again...clean your teeth. Rumour has it that activated charcoal whitens the teeth. Per my research that may not entirely be the case. It can help prevent further discolouration but does not necessarily make it white. Confused? Other studies have shown that charcoal can erode the enamel of your teeth. Does charcoal help your teeth, then? In my opinion, it should be used when you want to deep clean your mouth after repenting from bad eating habits. It does not seem like an overdependence on charcoal for your teeth is ideal.

Charcoal goes beyond the coal pot, indeed and that is why it is used for cleaning, preserving and even detoxification. Are there special benefits of charcoal you are aware of? We would be glad to hear them. Thank you for reading!

The information provided in this article is for educational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. It is important to consult with a qualified healthcare professional before using charcoal for any purpose, including as a food preservative or for relieving intoxication. While charcoal has been historically used for various purposes, including in certain medical contexts, its safety and efficacy can vary based on factors such as dosage, individual health conditions, and interactions with other substances. Additionally, the use of charcoal for food preservation or detoxification purposes may not be supported by scientific evidence and could pose risks if not used appropriately. Readers are encouraged to exercise caution and seek guidance from healthcare professionals before incorporating charcoal into their lifestyle or dietary practices. The author and publisher disclaim any liability for any adverse effects or consequences resulting from the use or misuse of information contained in this article.

CHARCOAL BEYOND THE COAL POT

What is considered normal in one, tribe city, region or country may be an oddity or even an abomination in another. There’s a popular saying in Ghana, “One man’s meat is another man’s poison” – which echoes the fact that your favourite meal could be an abhorrence to your neighbour. For many of us, our first experience of culture shock in food is when we start to interact with others from outside of our homes: ingredients used in making food, the mode of consumption and associated practices regarding food among others. A few instances of culture shock in food and the extent to which they exist are illustrated in this article.

“Do you know the people in Ghana eat trees?”, a sister remarked over the phone to her fully-bred American older sister. The people in Ghana do not eat trees, we only prepare our food with some part of the vegetation. This sister was prepared a cup of herbal drink using some herbs so that she could be relieved of an illness. She was bewildered. She had probably forgotten that ‘trees’ were the main source of a large percentage of the food she enjoyed. She was astounded by what she had seen. Since she was close to some Ghanaian folk in her home country, she had become aware that snails and crabs were delicacies. She managed to eat two crabs after much conviction. The mere sight of a snail, on the other hand, irritated her to the core.

“People knowingly and intentionally make soup with the faeces of the grasscutter? Why? Isn’t it poisonous or something?”, another shocked fellow questioned when she learnt the secret behind her tasty soup. Just like how people find it very ordinary to eat frog legs or cook with a snail, others are enthralled by preparing delicacies with whatever interesting substances come out of an animal.

The not-so-new obsession Ghanaians have over boiled eggs has been brought to the international limelight by our Nigerian fellows. However, you may be surprised to know that boiled eggs are also a delicacy in Sierra Leone. Do not be surprised to find an egg even in a bowl of soup! The level of pepper and spiciness Nigerians enjoy also comes as a shock to those who may not be aware before trying a Nigerian meal.

Every culture is unique, including their food!

Practices associated with food may be surprising to people not accustomed to the area where such practices are predominant. For example, in Japan, tipping a waiter or waitress is considered insulting and disrespectful, whereas in some other countries, it is almost mandatory to tip a waiter. In Ghana, anybody seen eating with their left hand will be given an awkward stare, as the left hand is considered filthy. If they are discovered to be left-handed, they are sometimes let off. Among Ghanaians, it is still a shock to people when they realise that while some people prefer to start their day with something as light as a hot chocolate drink and a slice of bread, others go medium heavy with waakye or gob3 (beans and plantains), and a few others go maximum heavy with swallows such as banku, or fufu. 

Could the food practices associated with some people or their love for a certain type of food substance be an explanation for the prevalence of certain illnesses in such areas? Culture shock associated with food will never cease to exist.

Share your food culture shock stories with us -portionsandpassion@gmail.com

CULTURE SHOCK IN FOOD

Back in Senior High School, the picky eaters who seemed to be allergic to everything were surprisingly not allergic to 

 I can recall that the people who were allergic to beans were not allergic to a mixture of rice and beans. Interesting, right? 

 is prepared with rice, beans and dried sorghum leaves to give it its red or sometimes reddish-brown look.

 in itself is from the Hausa language and it means beans. The real name for the rice and beans meal we call 

 which translates as rice and beans. Most Ghanaians enjoy 

 as an early morning meal. People would be willing to drive distances to get themselves a tasty pack of 

from their favourite seller. Most people enjoy it when it is wrapped in the green leaves (plantain leaves). Rumour has it that the leaves that 

 is wrapped in contributes to its flavourful taste. What do you think?

Our mothers put in their very best to prepare 

 to our satisfaction. But, unfortunately, they somehow always fall short. The ones sold by the roadside, (famously known as “amelia waakye”), win our hearts always. 

Waakye is served at parties, funeral ceremonies, weddings, conferences and other functions. Although it is mainly a food originating from Northern Ghana, it is enjoyed by all.

It is usually eaten with eggs, fish, vegetables, 

 with fried ripe plantain as well. Depending on where you get your 

 from and what you eat it, you may be in for a good treat.

 is quite filling. It can fill you up to about seven hours after you have relished it. Also, it can be healthy if it is properly cooked with a good quantity of vegetables on the side in addition to some nutritious sauce.

The carbs in the rice, protein in the beans, and minerals in the sorghum leaves make it a good nutritious diet.

 well by preheating, letting it cool and placing it in your refrigerator. If you are careless with preserving it, it can give you a really bad stomach upset when it is time to enjoy it.

Sometimes, the troublesome nature of beans when cooking compels the 

 sellers to cook the beans with limestone to allow the 

 meal to be cooked as fast as possible. This may not be common knowledge. Limestone has a good effect on our bodies as it is rich in calcium. Continuous ingestion of food containing limestone may, however, negatively affect your digestive system. Depending on the amount of it that you are taking in, you may be doing yourself more harm than good.

 sellers work with time, they may not pick out the beans as well as is needed to prevent poor food hygiene. Whatever they are unable to take out finds its way into your tummy. Like every other street food, it is dished out in such a hurry and may not be handled under the best hygienic conditions.

There may not be enough caution in cleaning the leaves it is wrapped in or covering the salad or meat each time a quantity is dished out. This may expose it to flies and dirt.

 with your well-washed hands is more fulfilling and grants more pleasure than dainty cutlery can ever give. 

 is the people’s favourite. It is loved by many and resented by the unpopular few. It has won the heart of Accra and overseas. Depending on where you buy your 

 from at the start of your day, your day can be a good one. Indulge in a tasty 

 treat and live a good life. Many detailed tutorial videos on YouTube can help you put together this enjoyable meal. Check them out and give your family and friends a good treat!

WAAKYE, THE PEOPLE'S FAVOURITE

There are days that you would go above and beyond to save your face by making sure nobody ate the disaster of a meal you mistakenly prepared. It happens to all of us; don’t be hard on yourself. Ignore the title, you are not a bad chef. You were maybe having a bad day in the kitchen. All hope is not lost. Although you may have burnt the food, overcooked the food, or put too much salt or pepper in it, there are ways to go about it and remedy the situation. Read on, and let’s learn how to correct some common errors in culinary art: pepperiness, spiciness, and saltiness.

Tomatoes may look red and fierce, but they are such lovely helps:

One way to rescue your overly salty, peppery or spicy soup or sauce is to grab some tomatoes and work some magic. How? Very simple. Tomato has a pretty neutral taste and can be a bit sweet. Get some tomatoes, wash them very well, dice them and blend them thoroughly in your blender. Pour it into your prepared sauce or soup to take away the excess salt or spice. If you are unsatisfied with the results, you can keep adding more till the salt or spice is neutralised.

Besides the variety of potatoes that exist, potatoes in themselves can be used for different meals. From French fries to mashed potatoes to potato chips. Potato is whoever she thinks she is!Varieties of potatoes include russet potatoes, sweet potatoes, vitelotte, and others. The regular starchy potatoes used for making fries can be helpful when your food is too salty. Place some cut pieces of peeled potatoes into your food and let it cook with the food you have prepared. After about fifteen or twenty minutes, take out the potatoes. Et Voila! You just saved yourself. If your jollof is too peppery, salty, or spicy, potatoes can do the trick.

Carrots have some sweetness to them, and they can help neutralise the saltiness in your food. They function just like potatoes in performing this duty. Scrape the dirt off your carrots with a knife, wash them, and place them in your food to work the magic for you. Remember, do not overcook the food with the carrot in it; fifteen to twenty minutes is enough. Savour your salvaged meal, chef!

Everybody makes a fuss about apple cider vinegar; it must be worth the hype.

From the local homemade remedies to the hot gossip in town about apple cider vinegar being your go-to ingredient for weight loss, apple cider vinegar seems to be a queen. Well, I have a gist for you. Do you know it can take out the saltiness from your food? I bet you didn’t. Pour a tablespoon or two into your sauce or soup while it cooks, and wait for about five minutes. Taste the food to know if you are satisfied with the results. If you are not, keep adding a tablespoon at a time to achieve the results you desire.

Lemon and lime juice are feisty, and they can defend you at your worst.

No matter how bad a chef you have been, don’t feel ashamed to run into the arms of these fellows: lemon and lime. They can change your reputation for good and put your enemies to shame. Use it just like you would apple cider vinegar, as earlier illustrated. They have an acidic effect that helps neutralize the war you may have started in your so-called five-star meal. Don’t worry; you’ll get better eventually.

The best way to learn is to make mistakes and be intentional about improving. Enjoy your salvaged meals in their purest form, my chef!

THE TOP FIVE SAVIOURS:  REMEDIES FOR YOUR MEALS GOING WRONG

A tragedy struck our class and the whole school when our beloved Kukua succumbed to the grip of food poisoning after indulging in a seemingly harmless plate of fried rice. I still remember it as though it were just yesterday. Indeed, it was less than a year ago when we had to end the semester and write our exam without our TA (teaching assistant) to help us or even help the lecturer assess our performance. Shocked and grieving, we cried out for action, demanding safeguards against preventable tragedies. Yet, as the echoes of our lamentations faded, complacency settled in. 

We were sorry to have lost our Kukua. Still, it never really dawned on us to take it seriously—probably because when you look up food poisoning on Google, it will state that it is not serious and that it settles on its own after a couple of days when in reality thousands of people have died from food poisoning. 

According to the World Health Organization (WHO), an estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420,000 die every year, resulting in the loss of 33 million healthy life years (DALYs).

Diarrhoea caused by eating certain kinds of food has been so normalised in my part of the world that it is almost no longer looked into to find out if it’s simply because the food wasn’t prepared well, or we are allergic to that one food or the food has been contaminated. I used to think that food that was warm or hot could not be contaminated until I had my encounter with the reality of food poisoning. Little did I know that my brush with mortality awaited me, a chilling reminder of the fragility of life in the face of culinary threats.

My journey into the treacherous realm of food poisoning began innocently enough, with a hunger for convenience leading me to the makeshift food vendor at last year's Range Rover festival. One vendor stood out – a lady peddling an array of temptations, from rice to fries, noodles, and refreshing beverages. With the venue's sudden change of location, she remained the sole food vendor at the festival offering hope for those of us who had already begun to taste hunger as the night drew closer.

As night descended and hunger gnawed at my resolve, I succumbed to the allure of her noodles, oblivious to the impending doom that lurked within. I was expecting my food to be ready in about ten minutes as I had seen her preparing my order only to look at her stand to realise that my food was left on low heat on the stove while the cooker was missing. She came back after a short while and I didn’t know what to make of her disappearance; if that she left for the washroom or to attend to someone else. In what seemed to be about 15 to 20 minutes, my food was ready and served to me. Noodles that were just prepared could not be that bad right? I said to myself as I realised that these noodles were not what I was used to. 

My second taste brought a disheartening realisation that the sausages used had gone bad. As most people in my part of the world would do, I separated the sausages from the noodles and went ahead to fill my tummy with what I wanted, leaving the sausages to the side to dispose of them in the bin because I was not about to throw noodles worth 40 cedis away just like that. At that time, if I had known that throwing away the 40 cedis noodles would have saved me a lot of trouble, pain and money much more than 40 cedis, I probably wouldn’t have thought so much of the money used in buying the food. I didn’t realize that this seemingly harmless meal would unleash a torrent of suffering, a cruel twist of fate mirroring the tragedy that befell my dear TA, Kukua. Within hours, my body rebelled, ravaged by the unseen assailants concealed within the tainted noodles.

I left the event much later that night, arrived home around 2 am and went straight to bed after cleaning up. Later that day, my body felt so weak but I attributed it to skipping breakfast. That was when my suffering began. For weeks I didn’t have any desire for food. I would vomit each time I tried to eat. Any food that entered my tummy felt like I had just drunk a bottle of acid and each time, I visited the toilet, it was a combination of severe pain, blood, fatigue, and torture. Who would have thought that a warm plate of noodles could make one almost lose their life?

I was missing lectures, I could not walk straight because of constant cramping and I lost the strength to do basic things on my own. Living through every single day then felt like a punishment as I felt myself fading away with each passing day. I was dying, and during those moments, I understood how Kukua suffered before she kicked the bucket. It is not something I would even wish for an enemy, for it would be better to die instantly from a deadly poison than to suffer slowly and severely from contaminated food knowing you were dying anyway.

My harrowing ordeal serves as a stark reminder of the omnipresent threat posed by food poisoning. From the humblest of street vendors to the grandest of banquets, no meal is immune to contamination. Yet, amidst the shadows of despair, a glimmer of hope shines – the power of awareness and action. We must spotlight the silent scourge of food poisoning, educating ourselves and our communities on the importance of food safety practices.

Use separate utensils and cutting boards for different types of food

Separate raw meat, poultry, seafood, and eggs away from ready-to-eat food to prevent cross-contamination.

Cook food to the right temperature to kill harmful germs.

Do not leave food at room temperature for more than two hours.

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/cleanliness-helps-prevent

Even with all these precautions, you are not 100% safe because you do not have control over the food you buy from the next food vendor or restaurant. This is why educating all people on the dangers of food poisoning is important.

As I reflect on my brush with mortality, I am filled with a renewed sense of purpose – to advocate for change, to demand accountability, and to ensure that no one else falls victim to the ruthless grip of food poisoning. Let us heed the lessons of the past, honouring the memory of those we have lost by forging a safer, healthier future for all. Together, let us turn the tide against this deadly culinary menace, reclaiming the joy of dining without fear. 

FOOD POISONING: The Underestimated Enemy That Hides in Our Favourites

Popularly known as Osu kon in Ga and Nkitinkiti in Twi, anise seeds are one of the most popular spices in Ghana. Anise seed hails from the same family as carrots, celery and parsley. Although it is usually mistaken for star anise, they originate from very different worlds. They have similar flavour profiles (thanks to the essential oil anethole) but anise seed is the sweeter of the two.

Anise seeds are good source of many essential B-complex vitamins as well as minerals like calcium, copper, potassium, iron, manganese, magnesium, and zinc. They also contain antioxidants.

Anise seeds have so many health benefits that they seem too good to be true. They can be brewed and drank to:

It’s worth noting that allergic reactions can develop from ingesting anise seed especially if one already has allergies to food from that family - fennel, celery, parsley

Its distinct, licorice-like taste is the mouth-watering twist desserts and drinks need.

It is used in many local Ghanaian spice blends to add flavour to soups and stews. 

Kadan, S., Rayan, M., & Rayan, A. (2013). Anticancer activity of anise (Pimpinella anisum L.) seed extract. 

Sun, W., Shahrajabian, M. H., & Cheng, Q. (2019). Anise (Pimpinella anisum L.), a dominant spice and traditional medicinal herb for both food and medicinal purposes. 

https://yen.com.gh/112963-30-common-spices-in-ghana-local-names-uses.html

ANISE SEED, spice like no other...

I was having a conversation in the kitchen with my mom the other day. She asked me to warm the shito in the pot and proceeded to tell me the story of a Ga colleague of hers who went to a restaurant and was asked if he wanted pepper or shito, to which he responded, 

 (I want pepper in Twi). He was surprised when the waiter returned with red pepper not black pepper.

Shito means pepper in Ga. Whether red, black or green, all pepper is shito in Ga!

Shito has become the moniker for the famous black pepper sauce from Ghana but many don't know its origins

Aeons ago when students from Ga families were going to boarding school, they needed a way to go with pepper to eat at school. Here comes the greatest Ga invention since the creation of Kenkey, fried pepper. Anyone who attended boarding school in Ghana knows the essence, importance, and priceless value of shito especially two weeks to vacation when that most valuable commodity became scarce. Anyone who had in their possession a bottle of shito in that season was automatically invited to every "spag" meal.

Shito is versatile and can be eaten with almost anything. And I really mean almost anything. Rice with shito, banku with shito, spaghetti with shito, bread with shito as the spread and I'm yet to see but I have heard people mention fufu with shito.

Shito has also been used creatively to make a variety of Jollof I call "shillof". Instead of the usual tomato stew base, shito is used as the base for the Jollof. It's pretty nice, give it a try and tell me what you think about it!

Let me show you how to prepare shito in the most basic form. You grind your onions (we blend them now) to a smooth paste, fry them in a sea of oil (Lol), add your fish powder, shrimp powder, salt and seasoning and voila, you have your fried black pepper in its most basic form.

Shito has become very popular and has wide varieties now. There's hot, mild, spicy, and even meat-laced shito. 

The next time you have shito with your meal, you know who to thank for this amazing sauce.

Shito was created by the Ga tribe! 

One of the widely used spices in the world is cloves. Cloves are one of Ghana's most widely used spices, which is not surprising. It is originally an Indian traditional herb (botanical name Syzygium aromaticum. Such a mouthful!) Locally, they’re known in Twi as Dadoa Amba or Pepre and Mbrego Amba in Fante. 

Cloves are the unopened pink flower buds of the clove tree. The gathered buds are dried until they turn brown and resemble tiny nails. In a sea of spices, they are impossible to miss. Cloves have a hard exterior, yet their flesh contains oil that gives them nutrients and flavour. 

Fortunately, they’re available all year round. You can never run out of cloves!

Cloves are a great source of manganese, dietary fibre, vitamin C, vitamin K, omega-3 fatty acids, magnesium and calcium. All this goodness in one spice? It does get better than this.

toothache, mouth and throat inflammation, and bad breath.

The eugenol found in cloves contains antibacterial properties, aids in the control of diabetes, and lessens neurological issues.

They can be used in savoury and sweet dishes, just like many other spices. They’re great for porridge, sauces and generally tomato-based soups and stews. This means that they can be used in nearly all cuisines since Ghanaians adore tomatoes. Also, ground cloves, in combination with nutmeg or cinnamon are a baker’s delight.

Finally, one thing that shouldn’t exist without cloves is SOBOLO (Spiced Hibiscus Drink)

Cloves can overpower the taste of dishes and so should be used in the right proportions.

With regard to storage, they should be kept in a tightly sealed glass container in a cool, dark and dry place or refrigerated.

Cloves are not a commonly allergenic food.

Whole cloves are usually taken out of dishes before serving.

Ground cloves have greater flavour compared to whole cloves; slightly less should be used.

https://yen.com.gh/112963-30-common-spices-in-ghana-local-names-uses.htmlphytojournal.com

Kumar, K. S., Yadav, A., Srivastava, S., Paswan, S., & sankar Dutta, A. (2012). Recent trends in Indian traditional herbs Syzygium aromaticum and its health benefits. 

Journal of Pharmacognosy and Phytochemistry

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