So I write this blog entry for KT who is making her first trip to Ghana and to the continent of Africa, fifteen years from that first hello and handshake. I want to say Akwaaba and re-introduce myself: Akwaaba, wo fr3m Kuukua Dzigbordi Yomekpe. Mi y3 Ghana nyi. These are my people; these are where my roots lie. If you are ready, we can wander the back-roads of Melody-Ann and the new tracks of Kuukua. This is for you my friend.
Where am I? I’m sure you are dying to know! For Christmas, I gave myself the gift of a second pilgrimage to Haiti, Ayiti, the beautiful land of beautiful people where the great economic divide is as visible as the night and day that marks the passing of time and where suffering, as widespread as it is, never keeps the people from smiling back when you make eye contact. I had to return to Ayiti. It had wrapped its arms around me in May 2002 when I made my first pilgrimage and it had refused to let go. So I honored it, and all who were in it, by returning.
For months I have been kicking myself for going to Ghana in August instead. It would have been so much nicer at Christmas when everyone else was home as well, and definitely more enjoyable to go with Sheela. But I didn't. I am here in the grey-slightly warming-up, sun-struggling-to-peek-through, Bay
Food Wars Cooking was a major affair in our household. Sometimes the cause of disagreement among family members and house helps, the coal pot, aka the kitchen stove, was essential to this process. Because it required charcoal it was always lit in the courtyard to prevent the first puffs of smoke from choking everyone in … Continue reading Behold the Metamorphosis of the Published Word…
My sister and I being the curious kids we were were always ready to try something different. On this one occasion, Aunty Mercy served us dinner and then left to clean up, and eat her own dinner because she ate her meals apart from the family. Sheela and I went looking for her later and found her cleaning up the main coal pot, and tending to her saucepan of freshly prepared koobi stew and ampesi, a local delicacy of salted tilapia stew with boiled green plantains and yams.