Beastly Eats interviews Kwame Amfo - African Cuisine
  • Kwame is  a 23 year old Business graduate who has turned his passion for culinary and African flavors into a business. In his sophomore year in the university he decided to start a small pop up restaurant with his allowance for school.


  • I grew up in a family where eating homemade food was highly encouraged and we used to sit down together as a family to enjoy meals prepared by my mother who is an amazing cook. Being the closest to her I learnt everything I started my business with from her. I spent a lot of time in the kitchen with here. The almost all restaurant on the African continent and here in Ghana have continental cuisine from the west dominating its menu. Our local food has lost its touch. We have amazing ingredients and spices, our grandparents made amazing dishes. The problem here is that the African food is not properly presented and interesting twists can be added to our own traditional recipes. I started my business to solve that problem, by presenting our traditional recipes in an interesting light to make it attractive and also revamp or add my personal twists to already existing recipes. Also, add Africa flavors to continental dishes.


  • Plantain is a tropical fruit classified under the banana family, it’s mostly found here in west Africa and some part of Asia. Ghanaians use plantains for quite a number of dishes, for fufu, 3to , eaten with stew and many more. When the plantain ripens it turns from a green color to yellow and has an amazing taste.


  • Plantain chips is a snack here in Ghana and people love it, it’s eaten on its own or can be accompanied with a dip. Playing around with some vegetables I decided with my Gambian friend to experiment and entirely new dip with groundnut and fresh tomatoes. So this dip was created through experimenting and it tastes amazing.


  • Plantain can be used for quite a number of things, for appetizers, main dishes and even desserts, uses:
  1. Fufu.
  2. 3to.
  3. Can be boiled and eaten with stew.
  4. Can be roasted.
  5. Can be fried.


  • We put too much emphasis of food from the west, even at corporate events we prefer to serve continental food rather than our own. You cannot imagine the potential of the African food. It’s about time we present our food well and share with the rest of the world. Good job to amazing chefs and restaurant promoting African food and flavors.


  • People can find me on all social media platforms with user name BIISHVILLE. And my website will be up soon.


Plantain chips with tomato and peanut dip dish

Beastly Eats interviews Kwame Amfo - African Cuisine


  • Plantain
  • Salt
  • Vegetable oil
  • Groundnuts paste
  • Fresh tomatoes


  1. Peel plantain and cut into thin circle slices
  2. Rinse in salt solution
  3. In a frying pan bring to heat some vegetable oil
  4. Put plantain slices in oil
  5. Stir continuously to prevent them from sticking together.
  6. Fry until it’s crisp and golden
  7. Remove the plantains and drain with a sieve and paper towels



  1. Blend some fresh tomatoes
  2. In a pan put in blended tomatoes and stir for about 5mins
  3. Add groundnut paste and a pinch of salt to taste.
  4. Stir for 5mins under low heat
  5. Let it cool and serve, garnish with some fresh tomatoes and parsley.