Anloga’s (a village in southeast Ghana) primary occupation is farming and fishing so we had fresh fish from the sea and lagoon. The local dishes wouldn’t sit well in my stomach so I attended Lorneh Lodge for three weeks where I ate American dishes such as pasta, shrimp, rice, fried chicken, salad and coleslaw. At night Grandma Hilaria would have me eat a small amount of akple. The Ghanaian dishes I enjoyed were Waakye (rice and beans), Fufu (pounded cassava and plantain or pounded yam/cocoyam and plantain), Banku/Akple (cooked fermented corn dough and cassava dough), Kenkey (fermented corn and cassava dough, wrapped in corn or plantain leaves, and cooked into a consistent solid paste), and Gari (made from cassava). My favorite meal for lunch is Kenkey, fried fish, and pepper and for dinner Fufu with goat soup.