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Fresh coconut water...
...from a really fresh coconut.

One of the most fun parts of traveling for Heifer is trying all the new cuisines. I’ve tried some pretty weird stuff in my travels—goat brains just to name one—but for the most part I’ve loved getting to taste the foods of the world.

Yams with stewed yam leaves in spices (in the pots) laid
out for lunch. 
red red

Ghanaian food hasn’t disappointed, either. As you would expect, rice is a staple and available almost anywhere. Jollof rice is good if you like to spice things up a bit. A couple of my favorites have also been red red, a bean stew made with red pepper and red palm oil, and kele wele (pronounced “killy willy.”), which are fried plantains on the not-too-sweet side.

Grasscutter soup.

But I also really wanted to try grasscutter. It’s a local delicacy and, not to sound cliché, but, When in Rome, right?

As I took my first bite Roland waited for my reaction. “Any meat to compare it to?” he asked.  “Not really” was my answer. It truly has a flavor of it’s own. No “it tastes like chicken” from me. Also, if someone tells you it tastes like chicken? They’re lying.

It wasn’t bad, though. Kind of like goat, and my apologies to the goat lovers out there, but goat just is not my favorite. It was served in a tomato soup, which actually enhanced the flavor.

So, will I be asking for it again? Probably not, but I had to try.


Annie Bergman

Annie Bergman is a Global Communications Manager and helps plan, assign and develop content for the nonprofit’s website, magazine and blog. Bergman has interviewed survivors of the Khmer Rouge in Cambodia, beekeepers in Honduras, women’s groups in India and war widows in Kosovo, among many others in her six years at Heifer.