OUR DAILY BREAD
My mother, Akua Dufie of Jamasi is an expert in pastries. She never went through any formal pastry training but she could do cakes,’pooloo’,atwimo,meat pie and most notably bread. She is now retired. Growing up on bread as you can imagine, I developed a very sophisticated taste for bread primarily because I grew up on my mother’s bread, the best bread you could ask for. I used to accompany her when she went to the flour mill to make the dough for bread so I could get some left over dough to mold my own bread. We called the molded left over dough ‘ kaakyire ’(last born) .My siblings and I fought ‘civil wars’ over them. The two varieties that were common growing up in the 90’s were the ‘tea’ and ‘sugar’ bread and to some extent the brown bread. You could get some cases of coloured bread, yes, and coloured bread!, where the dough was adorned with an array of ‘edible’ dyes. The simple ingredients I remember my mother use were Fluor, salt, margarine, yeast, nutmeg and water. Yet he...
