Greater Accra
Sankofa projectAprapransa & Ada clams
Where the Sankofa journey began: Ada clams first, then Aprapransa.
The signature · MK Sankofa Project
Over forty dishes spanning every region of Ghana: food, music, and storytelling served together in one joyful sitting. Through the MK Sankofa Project, Chef Maamle aims to revive Ghana’s hidden dishes from all sixteen regions with the indigenous communities who keep them. Phase one covers four regions.

A taste-tour of the whole country in a single sitting. Each region brings its own dish, its own story.
Greater Accra
Sankofa projectWhere the Sankofa journey began: Ada clams first, then Aprapransa.
Western
Cassava couscous, bright and coastal.
Western North
Forest flavours from cocoa country.
Ashanti
The classic: pounded, patient, perfect.
Volta
Okro soup the Ewe way.
Oti
Lake-side smoke, farm-side starch.
Bono
Garden-green plates from the Bono heartland.
Bono East
Home of the new-yam celebrations.
Ahafo
Forest-belt soul food.
Northern
The north's beloved: hot, hearty, home.
Savannah
Open-fire flavours of the savannah.
North East
Ancient grains, deep seasoning.
Upper East
Steamed bean pudding, soft and smoky.
Upper West
Slow soups from the far north-west.
Greater Accra, Central and Eastern show the dishes of their Sankofa projects. The other pairings are a preview, being confirmed region by region with Chef Maamle.
The MK Sankofa Project
Sankofa is an Akan idea: go back and fetch what is at risk of being left behind. That is the heart of this project. The goal is to work with indigenous communities in all sixteen regions to find the dishes that are quietly disappearing (the recipes held by grandmothers, the techniques that were never written down) and bring them back to the table. Phase one covers Greater Accra, Volta, Eastern, and Central.
The whole country, on one plate, at the next MK Pop-Up Buffet.
Partnerships & collaborations? mkbymaamle@gmail.com