Comparing Kelewele across three restaurants — an honest verdict

I ate Kelewele at three different restaurants in the same week to compare. The results were illuminating. The use of palm nut varied significantly — only one got it right. The hearty and earthy profile should be consistent but interpretation differs widely.

fufu and soup eating requires communal sharing and is eaten with the hands. The best version came from a Ghanaian restaurant abroad, which felt authentic. fresh palm wine was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Kelewele is larger than you'd think.