About two years ago, I was on a quest to explore new culinary horizons in my city. Excited to spend the afternoon discovering a new neighborhood, I enthusiastically agreed to my friend’s suggestion for lunch, even though I wasn’t very familiar with Ghanaian food. Or at least, I didn’t think I was – beyond maybe hearing about jollof rice.
It was my first real foray into West African cuisine, and the vibrant atmosphere of the neighborhood, with its bustling markets and rich cultural tapestry, made me eager to dive in. By the time we approached a restaurant known for its flavorful dishes, the initial hesitation about trying something new completely vanished. The menu, filled with descriptions of dishes like fufu, plantain, and various stews, sounded unlike anything I’d seen before. Reading it, I imagined the rich, hearty flavors of cuisines I already loved, but with an exciting, unfamiliar twist.
Over plates piled high with jollof rice and savory stews, my friend and I caught up and shared stories. It wasn’t until after the meal, when she asked what I thought of the Ghanaian food, that I truly paused to reflect. I was genuinely impressed and a little surprised. I knew I was trying completely new flavors, yet the meal felt incredibly comforting and satisfying. I appreciated the depth of spices in the stew, and how surprisingly accessible and delicious all of the food was.
Man in a blackA food vendor stands ready to serve customers, representing the search for delicious and accessible local cuisine options.
Before this experience, my limited encounters with unfamiliar cuisines had sometimes felt a bit… challenging. I remember trying new things at gatherings, where the focus was more on the novelty than the actual enjoyment of the food. The dishes were often presented as something you should try, rather than something you would genuinely crave.
Like someone politely trying a dish out of obligation, I had approached new foods with a sense of duty rather than excitement. I sometimes associated “exploring new cuisines” with meals that were more about broadening horizons than pleasing the palate. The few times I had ventured to restaurants serving less familiar fare, the flavors seemed muted, lacking the boldness and spice I personally enjoyed.
