Guava and plantain pudding(courtesy of Patricia Sloley)

This is beyond delicious. Try it with cream, ice-cream or on it's own.

Serves 4
2 over-ripe plantains
½ tsp mixed spice
115g/4oz sultanas
½ tsp grated nutmeg
1 tsp vanilla extract
1 tin guava halves, drained, de-seeded and quartered
2 tbsp olive oil
150g/5oz plain flour
2 tsp baking powder

Preheat oven to 180oC/fan 160oC/350oF/gas 4.
1. Peel, slice the plantain lengthways and remove the seeds. Place in a bowl and mash with a fork. Add the mixed spice and nutmeg, sultanas, vanilla extract, guava and olive oil and gently mix. Sieve in the flour and baking powder and gently mix again.
2. Pour into a greased loaf tin and bake in a pre-heated oven for about 35-40 minutes or until a skewer inserted into the middle comes out clean.
Serve warm with ice-cream or mascarpone.

You can substitute or have it with freshly sliced mango, tinned pear halves and blueberries

Mina Evans Collection.

Thees are from the collection of a dynamic young Ghanaian fashion designer. Mina Evans. She's the daughter of a very good friend and I'm so glad to see some of her work. Classy,yet incoporating traditional modern all at the same time. Fantastic! Can't give credits to whoever took these photos cos I don't know, but whoever it is congrats and well done to Mina.

Ghanaian Toasted corn dish(aprapransa)

You know how you suddenly remember some obscure dish that you used to have back home, back in the day? Well it's called Aprapransa or apklijiin and it's made of toasted corn. Traditionally made with palm-nut soup and seafood like crab. My mum taught me a shortcut way to make it so I wouldn't starve to death when I went to KNUST.You need zomi(spiced palm-oil),ground smoked fish,smoked shrimp and toasted ground corn aka tom brown. So here.... I recreated it. Aprapransa with black-eye beans and boiled egg. Sorry it isnt better presented but, I had started eating it when I remembered I'd better take a pic. It's really very filling so might make you go to sleep.