adminexperts sit on plastic chairs in front of its wooden façade as dusk turns to night, ordering caipirihnas or snacks such as thick-cut chips and bowls of soup.
But look a little closer and all is not as it seems. The caipirihnas are made from akpeteshie — a traditional Ghanaian palm spirit also known fondly as Kill Me Quick, the chips are deep fried cassava, and the soup is called Fire Go Burn You — a particularly spicy incarnation of Ghanaian pepper soup.
Republic has an ethos of using local ingredients, championing traditional Ghanaian brews and ingredients but serving them up with a twist, and its owners say they are part of a foodie revolution beginning in the region, marking a new dawn in attitudes to eating.
“We are trying to create a new atmosphere here, and to rejuvenate our sense of identity,” said Kofi Owusu-Ansah (39) who founded Republic with his brother Raja last year. “If you look at our spirits, you will find not one single import — the base for all our cocktails is local-made sugar cane spirt akpeteshie”.
“We want to empower local industry and local brands,” Owusu-Ansah added. “It’s kind of a revolution the way I see it. No one in Ghana has ever experimented with these kind of cocktails using our Ghanaian spirits, even though all the ingredients are here. But now people are beginning to turn away from depending on whatever comes from the west, and making our own thing.”
There are no shortage of delicious ingredients to use. With fresh fish from the Atlantic, abundant and varied crops and a long heritage of spicy, well-seasoned food, some believe West African countries such as Ghana have the potential to be destinations for foodies from around the globe. But years of negative publicity and a failure to make local delicacies accessible to the outside world have skewed perceptions of the region.
“Nobody associates Africa as a continent with good food,” said Tuleka Prah, whose Berlin-based project My African Food Map documents food highlights from across the continent.
“People associate Africa first of all as a continent without food. If they do realise there is food there, they never think of it as good food — but as food that doesn’t taste nice, is difficult to make, stands around for hours, and is rudimentary and functional food,” Prah added.
“In Berlin, where I live, for example, there are lots of posters saying ‘Bread for Africa,’ accompanied by a photo of a hungry child and a piece of bread. The idea is that all Africans need is food to fill them up.”
Frustration at the way African food has been presented to the outside world has prompted a new debate.
“I’m a foodie and a wine writer, and I wanted to create a space where we can talk about anything and everything to do with African food and wine,” said Bukola Afolayan from the influential Africa Is a Country blog, whose new series Africa is a Kitchen looks at cooking across the continent. “It’s not just about taste and design, but also about chemistry, politics and economics.” — The Guardian.
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