Chef Maamle Champions Local Dishes With MK Buffet Experience

As part of Ghana Month celebrations, Culture Daily turned its spotlight on one of the country’s richest cultural treasures, its food.

Returning to the show after her first appearance on March 6, celebrated culinary creative Chef Maamle brought not just a spread of Ghanaian dishes, but a deeper conversation about food culture, identity and exploration.

At the heart of her message was a simple but powerful observation: many Ghanaians are “one-way eaters.”

“We tend to stick to what we know,” she explained. “But Ghana has so many beautiful, delicious dishes that we don’t explore enough.”

Through her brand, Chef Maamle has made it her mission to promote Ghana’s culinary heritage not just the popular meals, but also the lesser-known dishes that rarely get the spotlight.

One such dish is Aprapransa, which she described as highly underrated despite its rich taste and cultural roots. Traditionally associated with the Ga-Adangbe people and commonly found in parts of the Eastern Region, the dish is made from palm nut soup and roasted corn flour.

“It’s not something you easily find in restaurants,” she noted. “Unless it’s a special occasion, it’s almost invisible.”

The segment featured an impressive spread of dishes from across the country, highlighting both familiar favourites and hidden gems.

Among them was Waakye, a staple that has transcended its northern origins to become a nationwide favourite, as well as Tuo Zaafi served with soup and meat, another northern delicacy with deep cultural roots.

Chef Maamle also introduced viewers to lesser-known meals like Abolo, often paired with grilled fish, and Agbeli Kaklo, a cassava-based snack popular in the Volta Region.

For many on set, the experience was both nostalgic and eye-opening.

“There are foods we’ve seen before but never really tried,” the host admitted. “And sometimes, even the names make it difficult for people to connect with them.”

This, according to Chef Maamle, is part of the challenge, bridging the gap between cultural authenticity and modern appeal, especially for younger audiences.

Beyond the tasting session, the conversation touched on the importance of intentionality when it comes to food choices.

Rather than defaulting to a few mainstream dishes, Ghanaians were encouraged to explore meals from different regions and embrace the diversity of local cuisine.

Building on this mission, Chef Maamle announced the upcoming MK Buffet Experience, set for May 1, 2026.

The event aims to showcase at least 40 different Ghanaian dishes from across the country, offering guests a rare opportunity to explore the full spectrum of local cuisine in one place.

The goal is not just to feed people, but to create a cultural moment that celebrates Ghanaian identity through food.

As the segment wrapped up with an energetic tasting session featuring the Culture Squad, one thing became clear: Ghanaian food is more than sustenance, it’s storytelling.