Ten years ago, in June 2015, the global news network, CNN’s African Voices series, televised a travel feature on how chefs throughout the African continent, from Ghana to Namibia, were getting creative, tweaking traditional recipes or reaching into the past to revive ancient dishes and beverages.
From Ghana, the coverage centred on former software developer, Raja Owusu Ansah, who, together with his brother Kofi, had recently launched their wildly popular Republic Bar in Osu, Accra.
They had just elevated ‘Akpeteshie’, the local liquor made from sugar cane, into a trendy slosh drink they call Kokoroko that everyone was tippling!
Never mind that akpeteshie had been banned half a century prior by the colonial British government, which heavily taxed and controlled the importation of alcohol, a significant source of revenue.
The rise of akpeteshie, the cheaper, locally produced alternative, threatened this revenue stream. The ban, thus, inadvertently turned akpeteshie into a symbol of resistance against colonial rule, with patrons initially having had to “hide and drink” it; hence its name in the local Ga parlance, which translated to “akpe.teshie”.
The resistance act became a way for Ghanaians to assert their cultural identity, challenging the dominance of British goods and policies, and inspiring our yearning for independence!
Fast forward to 2025, and Africa’s food revolution continues unabated!
From Raja’s visit to showcase the diverse array of soups used in serving up the traditional wholesome fufu at the Heavy-Do chop bar, to yours truly’s eponymous rooftop terrace, PaJohn’s, where unpretentious but high-quality nosh is served amid a laid-back lounge atmosphere, the trend has grown to draw new culinary paths with a new generation.
Young, professional, and bold, they are inculcating new ideas into their presentations with a fresh take and approach. Take Swiss culinary-trained Chef Ines Appenteng, for instance.
She just launched The Ines Experience – a social & cultural kitchen adventure that reflects her extensive travels and love of combining flavours from all over the world.
PaJohn Bentsifi Dadson has been following her and reports that Chef Ines Martha Nana Asabea Appenteng has joined a new wave of inspiring young entrepreneurs sharing their craft with their community of food enthusiasts, particularly international visitors, who want to learn traditional cooking techniques.
Chef Ines’ cooking focuses on unique dishes using ingredients sourced from local farmers, and she pays thoughtful attention to each recipe, accentuating subtle flavours.
Months after returning home from having acquired her Swiss Grand Diplôme in Culinary Arts from the Culinary Arts Academy, Le Bouveret in Switzerland, the young woman, who was privileged enough to be understudying Chef Malan, then Head Chef at Fiesta Royale, got the unique opportunity to pair up with the top chef as an apprentice chef to compete at the IKA/Culinary Olympics, the world’s largest, oldest and most colourful international exhibition of culinary arts in 2024.
Acquiring great exposure and expertise during the role, Ines gained tremendous knowledge in international cooking standards, and the young talented Ghanaian lady chef, determined to practise here in Ghana, now demonstrates great skills with passion.
Daniel Schade is the President of the German Chefs Association (Verband Der Köche Deutschlands – VKD), organisers of the global event.
He emphasised, then, that “no other cooking competition offers an experience more intensively seeped in a display of skill as during the IKA/Culinary Olympics.”
The intensity of confidence participating in events gave Ines does not even begin to describe the open-mindedness that she possesses.
Discovering the joy of cooking, she didn’t just convince her investors to back her in a restaurant project; she has rather set up a distinctive kitchen space with workstations that can host up to 20, “designed to offer unique culinary adventures for food enthusiasts of all skill levels, no professional experience required!”
Dubbed ‘The Ines Experience’, she offers four exciting undertakings that people all over the world can enjoy.
First, there’s the ‘Cultural Kitchen’, a specialised Ghanaian-inspired kitchen, where Chef Ines shares her passion for what she considers one of the world’s finest culinary traditions – authentic Ghanaian cuisine, passed down through generations.
Here, patrons “discover the rich flavours and cultural stories behind beloved Ghanaian dishes, and experience the warm, communal spirit of authentic Ghanaian cooking” with the team at the Ines Experience.
Offering a gateway to international flavours, there’s ‘the ‘Social Kitchen’ which provides a global culinary exploration experience where one can “learn fundamental cooking skills, master essential techniques, explore diverse cuisines and build confidence with recipes you can recreate at home,” notes Ines, as she shares a “charcuterie” cheese board set-up skillfully displayed with the moistest Oreo cake yours truly has ever had, alongside some cubed Gouda cheese, mini pretzel sticks, olives, tangerines with peanut butter and jelly dips!
The hands-on instruction and personalised guidance she offers at her sessions includes plating and presentation, a key feature that is needed in many situations around homes and public spaces alike, as food is first eaten with the eyes. In the culinary world, presentation is key, and a knowledge of the techniques of display is always worthwhile.
A day spent with the chef and her team at the Accra location in Dzowulu is always a vibe. An episode includes “cultural insights and cooking stories, and a welcoming atmosphere that celebrates food and community.
Whether you’re drawn to explore authentic Ghanaian flavours or expand your general cooking repertoire, our dual kitchen set-up offers the perfect environment for your culinary journey,” notes Chef Ines.
Then, there’s the Ines Private Dining Experience that offers an intimate and beautifully curated private dining room designed for gatherings of 4 to 18 guests.
It is here at the cozy and elegant space, perfect for everything from intimate celebrations to unforgettable tasting experiences, that yours truly is being serenaded by Chef Ines.
“Additionally,” she tells me, “we can bring our signature service into your home or any space anywhere in the world that you would like.” Indeed, the talented young lady has been invited to serve some of her degustation menus at a special event in South Africa recently.
At the core of Ines’ story is a passion for food that has been shaped by years of global travel, culinary exploration, and cultural immersion.
From bustling street food markets to fine dining kitchens across Europe, Asia, and West Africa, her journey continues to guide the thoughtful, ever-evolving menus at The Ines Ex.
Each dish reflects a place visited, a flavour discovered, or a memory recreated, resulting in a culinary experience that feels both deeply personal and delightfully unexpected.
As a travel Chef, which is one of her four undertakings, she becomes truly global, taking artistry on the road as she sources, creates, cooks and curates unforgettable dining experiences for guests – wherever they are.
Whether it’s an elegant beachside dinner, a villa celebration or an intimate mountaintop gathering, Chef Ines brings her signature warmth and culinary vision to bear, anywhere in the world.
And to preserve the intimacy and quality of this experience, her events tend to be limited to 24 guests. All she wants in return is for guests to show up and celebrate. As she says: “The world is on your plate!”
At the Dzorwulu space (on Google maps) in Accra, there’s seating for up to 18 guests to keep the experience personal and relaxed when brunch is served in the intimate private dining room on Sundays, adding a little more deliciousness to the capital’s vibrant and ever-growing dining culture.
As the saying goes: “breakfast is the most important meal of the day, and at the Ines Ex., they believe brunch is the one worth celebrating.
The African food revolution continues. And Ghana’s capital is the winner for its undercurrent of dynamic, curated culinary adventures. It’s time to discover more of the capital’s gourmet experiences.
