Chef Dee is a Tamale-based chef who trained in Accra. She reinterprets the foods she grew up with, working with local women and mostly hyperlocal ingredients.
Her cooking starts with what grows in Northern Ghana: millet, dawadawa, tamarind, aleefu, yam and hibiscus. Dishes she has served include a millet prawn cocktail, aleefu and avocado salad, wasawasa with white fish fillet, clove light soup with pinkaso, and kpahala mousse with moringa macarons.
She founded Tinkpang, a culinary village in Tamale, to celebrate and promote the culinary heritage of West Africa.
