Home cooking attempt — Kelewele from scratch

I spent an afternoon making Kelewele from scratch following a traditional recipe. Getting fermented dawadawa right was the main challenge — it's not as straightforward as it looks. The smoky and warming result was rewarding once I got it right.

fufu and soup eating requires communal sharing and is eaten with the hands. I served it with fresh palm wine as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Kelewele yourself gives you a new appreciation for what goes into it at a restaurant.