We really are obsessed with making African/Ghanaian cuisine appealing to the white gaze. Just saw someone describe bofrot as donut holes. Almost every country has a version of doughnuts. It almost always has a different texture and process. Donut holes is not bofrot.

I see this done especially to African cuisine. Fusion is great but do not turn the whole cuisine of its head just because you want it to meet European standards. Don’t get me started on fine dining. Unlike the Europeans, most Africans eat one big meal. 2/

There’s no way to divide this into a starter, main and dessert so small plating will absolutely not work unless of course you’re doing a fusion sort of thing then of course you can divide it into courses. The obsession with plating a teaspoon of banku with a tablespoon of Okro 3/

soup is very unbecoming. I heard someone ask on here recently what a Ghanaian will make in a cooking competition for dessert. Not every culture and cuisine has dessert. Some even eat dessert before the main meal. We do not need to model everything after European standards 4/

It is okay to have your own cuisine. If we are keeping it 2 virgils, African cuisine is one of the best. We understand flavor and our foods are a celebration of flavor. Also small plating foes not work with everything. Stop it! 5/

To those that say buffloaf, I will have time for you soon.
In summary, eat your godamn food and stop trying to brofulize everything. I promise you, no one cares if your cuisine has dessert or not. It’s okay if our foods have no English names. It’s our cuisine after all. 5/5

Also I have a food blog where I share my recipes and food photography. Here is the link if you’ll like to check it out http://Blendnwhip.com .
Stay safe people.