Joana Yeboah-Acheampong
Founder of Aftrad Village Kitchen
Interview by: Katy Pryer / Photography by: David Rincon Jimenez
Growing up, food always took centre stage for Joana Yeboah-Acheampong and her siblings, who all pitched in to cook for various gatherings, with recipes borrowed from street vendors on her mother’s request. After taking a career break from Civil Engineering, her childhood dream of starting her own business became a reality and, inspired by her love of food and her Ghanaian heritage, Aftrad Village Kitchen was born.
What inspired you?
I started Aftrad Village Kitchen so that Africans in the diaspora could connect with their identity through food. Migrating to the UK in 2004, I craved the rich and flavourful Ghanaian foods I grew up on. I wanted to recreate the recipes to enjoy the nostalgia of ‘home food.’
However, I soon realised that: a) it was difficult to get hold of well-written recipes and b) access and availability of some ingredients was problematic. A chat with friends and family revealed that this was a common problem.
Also, starting a young family in the UK, I wanted my children to connect with their African traditions and identity. I thought the surest way to start the conversation was through the food being eaten at home and shared in the community.
Food is so intrinsically tied to memories. What memories does Aftrad Village Kitchen conjure up for you?
My most cherished memories are those round the family dining table - both food and stories shared. My desire is to recreate such memories for my family. That’s where Aftrad Village Kitchen comes in. It gives me the opportunity to recreate food with flavours from my heritage. Flavours that give a ‘home food’ experience and brings Africa to our dining table.
As well as a range of ingredients, you’ve also launched a recipe book, tell me more about that.
My 101 Ghanaian Cuisine talks about the usual ingredients and utensils found in a Ghanaian home. It also provides detailed recipes for some well-loved dishes such as jollof rice, waakye, kebabs, tuo zaafi, coconut candy, chin chin and others. There are over 30 recipes ranging from starters, mains, desserts, drinks and snacks, providing a great introduction to Ghanaian cooking.
At a time when travel has been restricted, how important is it to be able to travel via your tastebuds?
Being able to relive food nostalgia remotely is everything. It gives you a sense of identity and belonging. For those new to a culture, food is a great introduction and builds excitement before actually experiencing the culture in its entirety.
The world is a global village now, we are able to see and experience other cultures through camera lenses. We really don’t need to travel miles anymore for an experience. The pandemic has also highlighted the need to be able to create memories remotely - food memories, especially.
If you could cook for anyone and bring them a taste of Ghana, who would it be and what would you cook?
I would love to cook for Oprah Winfrey and I would serve her some delicious jollof rice with suya chicken kebabs, a side of Ghanaian salad and kelewele, plus shito for some extra kick.
