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My Ghanaian Kitchen | sharing Ghanaian food with the world

Suckling Pig Roast

I grew up eating suckling pig. My dad would cut the pig into quarters and brine it in a mixture of red onion, garlic, ginger, and salt. He then roasted it in the oven until the meat was deliciously tender and the skin was perfectly crispy. Four years ago, my husband and I decided to recreate this meal on the grill with homemade sides and drinks. It is now a yearly tradition.


Bacon-Infused Bourbon

Everything tastes better with bacon. Last year for the pig roast, I made bacon-infused bourbon, and people lapped it up. So I decided to make it again this year. Since, I will be adding flavor to the bourbon, it is not necessary to get a nice bourbon. I just buy one of the cheapest bourbons that is still in a glass bottle. Last year, I used Eagle Rare, which was a good but inexpensive bourbon. This year, Eagle Rare has doubled in price probably due to its increased popularity with hipsters, so we went with Four Roses.

Slow-Smoked Pork Spare Ribs


This year for the pig roast, we decided to make ribs.  Ben and I have tried many kinds of ribs in our time together. We have participated in the debate between dry and wet in Memphis and had delicious beef ribs in Texas. But we have never actually cooked ribs ourselves. I was a bit intimidated about making ribs.  The expectation for ribs are typically very high.  Most people have had delicious and fall-off-the-bone-tender ribs.  So before we debuted the ribs for the pig roast, we decided to do a number of test runs.

Jollof rice


I almost asked my younger sister to write this post because jollof is her favorite dish. Personally, I am not a huge fan of rice. I love noodles and tubers (potatoes, yams, cassava, etc). But this dish rivals any of my favorite noodle or tuber dishes.