Happy spring!
Finally, spring is here, and, despite the clouds and dampness, today is warm. A little sun would have been an ideal way to greet the long-awaited new season, but I’ll take warmth.
The morning is filled with the songs of birds. The front garden has all sorts of flowers popping through the ground. The daffodil bulbs have color now, and a couple more of the hyacinths are poking out of the ground. So far they all look purple. The day lilies, a row of them where the lawn ends, are the slowest to grow.
When I was a kid, I couldn’t wait to shed winter, to say good-bye to the heavy layers. I’d wear my spring jacket to school even if it was cold. I never admitted to cold. I wouldn’t go back to winter.
When I lived in Ghana, I didn’t miss winter though there were days when I wished for the cold instead of the heat, over 100˚most days this time of year, down to the 80’s at night. Instead of waiting for spring, we waited for the rain, for the start of the rainy season, for the end of the dry season, the end of brown.
In Ghana, I had a cook book called Ghana Chop, meaning Ghanaian food, Ghanaian chop. It was basic with measurements in cigarette boxes, metal boxes. It was from Peace Corps hoping we’d stay healthy. I ate pretty much the same dinner every night, meat and yams. Usually it was beef cooked in a tomato based sauce with onions, tomatoes and onions being the only vegetables I could consistently find back then in the market. The beef had to cook a long while to be tender. Chicken was the other meat we ate.
We sometimes bought Sunday dinner, fufu, from a local chop bar near the lorry park. For a big night, we went to the Hotel d’Bull for a really old movie and kabobs for dinner, beef and liver kabobs, for a mere twenty pesewas. We sat on the roof, the expensive seats. The movies were reel to reel. I remember seeing the ending before the middle in a western. The Ghanaians didn’t notice. I didn’t care. It made the spaghetti western a bit more fun.
I have plantain ripening in the kitchen. I’m going to make kelewele, my favorite Ghanaian dish. I do need some fresh ginger, integral to the dish, and peanuts, an optional ingredient I like. I already have the music, a cd of the songs of the FraFra, the local tribe where I lived. I have the right clothes. I have a matching bag. I have sandals in Bolga red leather. I’m ready for a trip back to Ghana, figuratively for now.


