Chef Abbys Launches Ghana Tour
Chef @chefabbys just kicked off "GHANA MONTH" — a 25-day nationwide food tour starting in the Eastern Region, cooking authentic dishes learned directly from locals. The announcement garnered 2,747 likes, 523 reposts, and 44,696 views in under a day. The tour promises to showcase Ghana's diverse regional cuisines through hands-on cooking with local communities.
Chef Abbys, born Abena Amoakoa Sintim-Aboagye, is a trained engineer who has channeled her passion for cooking into a celebrated career as a food content creator and culinary ambassador for Ghanaian and African cuisine. Before embarking on her "GHANA MONTH" tour, she gained widespread recognition for her ability to blend traditional recipes with modern storytelling. Her influence extends globally, having been featured on TikTok's 2025 Discover List as a leading 'Foodie' creator and representing Ghana at the Cannes Lions International Festival of Creativity. TIME Magazine also named her to their 2025 list of the 100 Most Influential Creators. This international acclaim has provided her with a platform to showcase the richness of African food culture to a worldwide audience. No stranger to large-scale culinary projects, Chef Abbys organized "The Big Street Feast" in October 2025 to mark World Food Day. This ambitious initiative saw her and a team of partners distribute over 15,000 free meals across Accra, demonstrating her commitment to community and the power of food to bring people together. The "GHANA MONTH" tour builds on her mission to explore and document the diversity of African food. She has previously cooked dishes from 26 different African countries, always with a focus on learning the history and cultural significance behind each meal. This tour represents a deepening of that commitment, with a concentrated focus on the hyper-local cuisines within her home country. The tour's starting point in the Eastern Region is significant, as it is a hub for foundational Ghanaian dishes. The region is known for staples like fufu, a dough made from pounded cassava and plantains, which is often paired with a variety of flavorful soups. Other local favorites include banku, a fermented corn and cassava dough, often served with grilled tilapia. Ghanaian cuisine is marked by its regional diversity. In the Ashanti region, popular dishes include "Etoo" (mashed plantain or cocoyam) and "Ampesi" served with kontomire stew. The Volta Region is known for "Akple" with okro soup, while Northern Ghana features grain-based staples like "Tuo Zaafi." This variety is what Chef Abbys aims to highlight throughout her nationwide journey.
