June 10: Just posted on betumiblog about a likely workshop in Ghana in July 2019 with Fran Osseo-Asare on making BETUMI Adinkra Ghana-friendly gluten-free, vegan biscuits (cookies). You’re invited. Check it out.
A lot of people spend more time on Whats App, Instagram, Facebook or blogs, and I’m guilty of that, too. Today let me update everyone on why I’ve bn silent for so long.
1) NOT because I’ve lost interest in Ghanaian (or African) cuisine and entrepreneurship
2) NOT because I’ve stopped working on the Adinkra shortbread.
I’ve made 2 trips myself to Ghana to do more market research (to Ministry of Agriculture, Flair, Kawa Moka, etc.), sent~60 sample packages to participants at a recent engineering education conference in Ghana, had more design input on the cookie stamps from Germany, and also sent several sample packages to various Ghanaian nationals.
Also, I experimented for several months with making the designs from silicone, but have now pretty much rejected that. I’m trying to locate a design engineer to tweak the stamp designs, and have run into problems trying to find an affordable manufacturer from outside China. Will return to Ghana in the summer (July-August) to move forward.
BTW, If you’re new here: Akwaaba! Welcome to BETUMI: The African Culinary Network.(BEH-two-me is an Akan word meaning “can do.”) Since 1997 (over 20 years!) this site (formerly Ananse’s Web: The African Culinary Network) has been connecting scholars, professionals, home cooks and others who delight in African cuisine and food history. This is a space to discover, document, and share information on the vast and fascinating culinary heritage of Africa. Feel free to explore the site and join our on-line community.)