This was followed by my favourite dish of the night – whole roast mackerel served with chilli, lemon and garlic, homemade shito (pepper sauce) and small chop salad. The fish was perfectly cooked, flaking off the bone yet incredibly juicy, and the oiliness matched the spicing so well.
The final savoury dish was 5 hour braised hogget shoulder in a spinach and agushi (ground melon seed) stew cooked with coriander, fresh ginger and large vine tomatoes, served with mountains of spiced rice. Sadly this was where I learnt about an ingredient that I didn’t like – agushi is a strong flavour and it wasn’t one I loved. Others did though, so don’t let that put you off! The lamb was beautifully tender and soft and fell apart with the touch of a fork.
Pudding was a course of 2 halves for me – one half I absolutely loved, the other I wasn’t keen on. Bofrot puff puff is a mini, Ghanaian style doughnut that’s light and fluffy and sweet and sugary and SO good. This was served with Kenkey milkshake shots – a fermented smoothie liquid that wasn’t my favourite. It tasted a little yeasty but I was too busy shovelling puff puffs in my mouth to be sad about not loving the kenkey.
Zoe’s Ghana Kitchen at The King and Co is going to be a huge success. Zoe is an excellent chef with bundles of infectious energy about her. She knows her stuff and has been popping up all over London for several years with her unique and tasty Ghanaian menus. I had the chance to ask Zoe a few questions, and here’s what she had to say….
Do pop down to the King and Co if you fancy trying Zoe's excellent food. It's innovative and interesting, and you get a lot of food for your money. Dishes are great value, ranging from £3-7.50 and you can book a table by emailing firstname.lastname@example.org - booking is recommended, particularly if you want to go at the weekend.