The hum of bees is the voice of the garden.

White honey is a distinctive white colored honey produced by bees in Ethiopia’s Mountains of Tigray. White honey production from Ethiopia is declining because climate change affecting the Ethiopian honey bee production.

Did you know? Color in liquid honey varies from clear and colorless to dark amber or black. Honey color varies with the botanical origin, age and storage conditions.

Ethiopia is Africa’s largest producer of honey producing nearly 24 percent of Africa’s total honey production. Collecting and selling honey and other bee products produced in homes and home gardens is common throughout the country. Beekeeping is an ancient tradition in Ethiopia, stretching back into the country’s early history between 3500 and 3000 B.C.

 The color and the flavor of honey is different depending on the nectar source of bee honeybees. Generally, light-colored honey is milder in taste and dark-colored honey is stronger in taste. Bees may visit flowers such as sunflowers or herbs such as Rosemary or a combination of the two.

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White honey is one of Ethiopia’s most unique and flavorful honey produced in the northern part of Ethiopia Mountains of Tigray. Ethiopian white honey develops its unique color and taste from a variety of native plants growing in the Tigray mountain region. 

White honey is growing scarce as bees abandon Ethiopian Tigray mountain region due to drought. Bees are traveling further distances in search of flowers to pollinate. Bees need two different kinds of food. One is honey made from nectar, the sugary juice that collects in the heart of the flowers. 

The other comes from the anthers of flowers, which contain numerous small grains called pollen. Just as flowers, have different colors, so do their pollen. Due to drought the native plants bees usually pollinate local Tigray flowers and plants producing white colored honey. 

However, bees are traveling further distances in search of flowers to pollinate, creating yellow colored honey. Because a honeybee starts the honey making process by visiting a flower and gathering some of its nectar, this affects the color of honey.

Ethiopia is heavily dependent on agriculture; more than 90 percent of Ethiopia’s honey is still produced using traditional hives. Many beekeepers lack modern technologies and operate on a small scale. Climate change will inevitably have a greater impact on people's lives in Ethiopia and Africa at large. Vanishing white honey is just the beginning of the permanent changing climate of Ethiopia.

White honey of Ethiopia Mountains of Tigray

Colors of Honey

Honey is the natural sweet substance produced by honeybees from the nectar of blossoms or from the secretion of living parts of plants or excretions of plant-sucking insects on the living parts of plants, which honeybees collect, transform and combine with specific substances of their own, store and leave in the honeycomb to ripen and mature.

Honey is the most important primary product of beekeeping from both a culinary and an economic point of view. It was also the first bee product used by humankind in ancient times. The history of the use of honey is parallel to the history of man and in virtually every culture.

Proof can be found of its use as a food source and as a symbol employed in religious, magic and healing ceremonies. An appreciation for honey as the only concentrated form of sugar available to man in most parts of the world. The same cultural richness has produced an equally colorful variety of uses of honey in other products.

Color in liquid honey varies from clear and colorless to dark amber or black. The various honey colors are basically all nuances of yellow amber, like different dilutions or concentrations of caramelized sugar, which has been used traditionally as a color standard.

Honey color varies with the botanical origin, age and storage conditions, but transparency or clarity depends on the number of suspended particles such as pollen. Less common honey colors are white, bright yellow, reddish chestnut, grey and green. Once crystallized, honey turns lighter in color because the glucose crystals are white. Darker kinds of honey are more often for industrial use, while lighter kinds of honey are marketed for culinary dishes.

The color and the flavor of honey is different depending on the nectar source of bee honeybees. Generally, light-colored honey is milder in taste and dark-colored honey is stronger in taste. Bees may visit flowers such as sunflowers or herbs such as Rosemary or a combination of the two.

Bees collecting pollen from cornflowers make greenish honey; the honey has a slightly bitter aftertaste and the smell of almonds. Heather honey has a reddish color and is very thick, bees that collect pollen from maple flowers produce maple honey, and this honey can be pink in color to yellow-green.

Mint honey it's also reddish and color and is prized by consumers in Western Europe. Honeybees collect pollen from blueberry bushes to create light-colored honey with a reddish tint. Bees visiting the dandelion flower produce bright yellow honey; it has a strong smell and a sharp acidic taste.

 A unique honey is tobacco honey which is produced in areas where tobacco is cultivated the honey is light-colored to dark brown and has a unique aroma of tobacco. Of course, white honey is the rarest honey of all where bees collect pollen from plants on the Ethiopian Tigray Mountain.

Most popular honey flavors. 

The hum of bees is the voice of the garden. - Elizabeth Lawrence

Five popular honey flavors from around the world. 

Sourwood Honey 27.2%
Leatherwood Honey 25%
Tupelo Honey 21.9%
Manuka Honey 18.9%
Acacia Honey 13.8%

African honey shop

What is honey good for other than eating.

Honey is said to help with better physical performance and resistance to exhaustion; it also promotes higher mental efficiency. It is therefore used by both the healthy and the sick for any kind of weakness, particularly in the case of digestive or assimilative problems.

Improved growth of non-breast fed newborn infants; improved calcium fixation in bones and curing anemia and anorexia may all be attributed to some nutritional benefit or stimulation from eating honey.

In many different climates, honey is a well-known remedy for colds and mouth, throat or bronchial irritations and infections. The benefits, apart from antibacterial effects, are assumed to relate to the soothing and relaxing effect of honey. Honey may be useful for chronic and infectious intestinal problems such as constipation, duodenal ulcers, and liver disturbances.

Honey is used in moisturizing and nourishing cosmetic creams, but also in pharmaceutical preparations applied directly on open wounds, sores, bedsores, ulcers, varicose ulcers, and burns. It helps against infections, promotes tissue regeneration, and reduces scarring also in its pure, unprocessed form.

If applied immediately, honey reduces blistering of burns and speeds regeneration of new tissue. Honey is also a fundamental ingredient in some medicinal wines and kinds of vinegar. Pure honey applied three times per day has been successfully used on many sores and abrasions.

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25 Essential Facts About the Kola Nut

Kola nuts are culturally and economically important across West and Central Africa. They are caffeine-rich, slightly sweet, and deeply rooted in tradition. Here are 25 fascinating facts about this remarkable nut.

Kola nuts — naturally sweet, packed with caffeine, and steeped in tradition

Quick Facts

• Bitter kola is different from the larger, caffeine-rich kola nut.
• Chewing bitter kola seeds is rumored to have aphrodisiac effects.
• Deforestation and development have reduced wild kola tree populations.
• Nigeria has high demand for kola nuts, valued for their storability and versatility.
• Excess caffeine from kola nuts can cause headaches, anxiety, and irregular heartbeat.
• In 2014, fake reports claimed kola nut cured HIV/AIDS and Ebola.
• During the Ebola crisis in Nigeria, some believed salt water and bitter kola could cure the virus.
• Kola nut flavors foods and beverages and was once key in cola sodas.

For deeper cultural context, visit the Kola Nut Hub.

Geography & Cultural Significance

• Kola trees grow in Benin, Cameroon, DR Congo, Côte d'Ivoire, Gabon, Ghana, Liberia, Nigeria, Senegal, and Sierra Leone.
• Cola acuminata kola nuts hold deep ceremonial importance in Nigerian Igbo culture.
• Kola nuts energize drinks in Sierra Leone and replace hops in some African beers.
• The nut symbolizes hospitality and is central to welcoming guests at ceremonies and weddings.
• Some traditions believe kola nuts ward off evil spirits.

Health & Chemistry

• Kola nut contains caffeine, stimulating the central nervous system, heart, and muscles.
• Theobromine — also in chocolate — is present in kola nuts.
• Excessive intake can cause jitters, anxiety, and ringing in the ears.
• A fatal caffeine dose is estimated at 150–200 mg per kilogram of body weight (about 10–14 g of kola nut).
• Kola nuts are used to treat sore throats, upset stomachs, ulcers, colds, and liver issues in traditional medicine.

Economic & Modern Uses

• Kola nuts remain a valuable income source for families in Nigeria and West Africa.
• Though once key in soft drinks, most modern colas no longer use real kola nut.
• Kola nut extract flavors energy drinks and herbal tonics worldwide.
• The nuts help prevent beer spoilage in traditional brewing.

Inside the Fruit

• Kola nuts grow inside star-shaped pods with white shells.
• The fruit is ovoid, about 1.5–3 inches long.

Part of the African Cuisine Hub — featuring traditional African cooking techniques, ingredients, and flavor stories.

How to Cook With Banana Leaves

Cooking with banana leaves adds aroma and authenticity to African cuisine.

Cooking with banana leaves is both an art and a tradition in many African and tropical kitchens. Preparing banana leaves for cooking, wrapping, and serving rice, fish, or meat recipes is simple, sustainable, and aromatic.

Why Cook With Banana Leaves?

Banana leaves impart a naturally sweet aroma when steamed or baked. While the leaves themselves are not eaten, they act as a flavorful, biodegradable cooking wrap that infuses dishes with tropical fragrance. Use them as you would foil or parchment paper — perfect for wrapping fish, vegetables, and rice.

How to Cut and Prepare Banana Leaves

Use scissors to cut banana leaves into the size you need, depending on your recipe. For wrapping food, place your ingredients in the center of the leaf and fold into a square packet, tying with kitchen string or a thin strip of banana leaf. Always place wrapped food in a baking dish to prevent juices from dripping.

Fish and rice wrapped in banana leaves, Ghana

Banana Coconut Rice Recipe

• 2 cups rice
• 4 ripe bananas, peeled and halved
• ½ cup coconut milk
• ½ tsp ground ginger
• ½ tsp ground cloves
• ½ tsp salt
• ¼ cup sugar
• 1 tbsp vegetable oil
• 4 large banana leaves (20×30 cm rectangles)

Directions: In a saucepan, combine rice, coconut milk, spices, and sugar. Simmer for 5–6 minutes until thick. Cool slightly. Soften banana leaves by microwaving briefly. Spoon rice and banana pieces into leaves, fold and tie securely. Steam for 30 minutes. Serve warm.

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Facts About Banana Leaves and Bananas

The banana plant (genus Musa) is native to Africa and Asia, with over 70 known species. Banana leaves are large, flexible, and waterproof, making them ideal for cooking, serving, and even ceremonial uses.

How Banana Leaves Grow

Banana plants form a pseudo-trunk from tightly rolled leaf sheaths. As new leaves grow from the center, older ones are pushed outward, forming tall green stalks topped by wide, vibrant leaves used for cooking.

Banana Ripeness Guide

• Green Bananas: Starchy and ideal for savory dishes or frying.
• Partially Ripe: Slightly sweet, perfect for baking or broiling.
• Yellow Ripe: Great for cooking or eating fresh.
• Fully Ripe: Soft and sweet, ideal for desserts and smoothies.
• Overripe: Best for banana bread, fritters, and waffles.

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Frequently Asked Questions — Cooking With Banana Leaves

Where can I buy banana leaves?

Fresh or frozen banana leaves are often available at African, Asian, or Caribbean grocery stores. Frozen leaves can be softened by briefly passing them over steam or microwaving.

Can I reuse banana leaves?

No, banana leaves are single-use wraps. They’re biodegradable and should be composted after cooking.

What dishes use banana leaves?

Common dishes include grilled fish, steamed rice, plantain pudding, and coconut-based desserts across West, Central, and East Africa.

Learn more traditional methods in the African Cooking Techniques Collection.

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African Recipes by The African Gourmet

Whether you call them kabobs, kebabs, satays, brochettes, souvlakia, skewers, or kyinkyinga, meat on a stick made in Ghana is delicious on the grill.

About Ghana Ghana is the current name for the Gold Coast and Togoland or British Togoland was carved out from the merger of the British colony of the Gold Coast and the Togoland trust territory. 

In Africa, Ghana was the first to achieve independence in 1957. The new nation's most influential figure was its prime minister, later president, Kwame Nkrumah. Ghana's route to independence became the model for the rest of the continent.

The Republic of Togo to the east, Burkina Faso to the north-west and north, and the Republic of Côte d’Ivoire to the west borders the Republic of Ghana. The Gulf of Guinea, which is part of the Atlantic Ocean lies south of the country, and it forms a 341miles or 550 km long coastline.

Food of Ghana Make grilled goat meat kebabs are made of small, tender chunks of goat meat seasoned with ground peanuts, spices, dabbed with oil and grilled directly over a hot grill.

 

Goat Meat Kyinkyinga Kabobs

Goat Meat Kyinkyinga Kebabs

Ingredients

1 pound goat meat cut into thin strips

2 tablespoons cooking oil

24 wooden skewers

Ghanaian Tankora Spice Mix

Ingredients

1 cup roasted peanuts

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons cayenne pepper

1 bouillon cube crushed

¼ teaspoon ginger

¼ teaspoon cloves

Directions

Add all spices to a coffee grinder and grind carefully taking care not to over process the mixture or it will turn into peanut butter. The texture should resemble fine breadcrumbs. This spice mixture is called Ghanaian tankora and is the spice mix of choice for kyinkyinga kebabs.

Soak the skewers in water for 20 minutes; you will use two skewers per kebab. Place goat meat in a large bowl and mix with cooking oil making sure the meat is coated well. Add meat to skewers about 4-6 pieces per stick taking care the meat is not touching so they cook evenly then sprinkle with homemade tankora spice mix.  Place kebobs directly on a hot grill, close lid and cook 5 minutes per side or until meat is done all the way through to the center. Transfer skewers to a plate, let rest 2 minutes and serve.

The Economy of Goats in Ghana 

Many Ghanaian rural households keep some sort of livestock; livestock farming is an aside to crop farming. Poultry predominates in the south, while cattle production is concentrated in the Savannah zones. 

Goat production is generally widespread throughout the country, however, goat production in Ghana is basically traditional except for a few organized or large-scale livestock farms. Livestock stabilizes the socio-economic capability of households by providing reliable income in times when prices of crops are low due to a bumper harvest.

Ghanaian households with different levels of income have varying objectives of keeping livestock in view of the wide spectrum of benefits livestock provide. These include cash income, food, organic fertilizer, source of renewable energy for draft power and hauling services, savings, insurance and the socio-cultural life of the people such as an offering of bridal dowry particularly in the rural communities.

The West African Dwarf type and the West African Long-Legged type are the major breeds of goats kept by livestock farmers in Ghana. Sheep and goats are often slaughtered for various occasions and functions such as births, funeral and marriages.

Ghana’s agriculture is predominantly traditional where about 60% of all farms in the country are less than 1.2 hectares in size. On the national average, there are about 7 cattle, 10 sheep, 10 goats and 8 pigs on Ghanaian farms.

Villages and rural areas are where the bulk of Ghana’s goats are located usually living in unroofed or fenced yards and semi-open sheds where the animals are confined after grazing. The animals when released for grazing stay within a particular distance by their territorial instinct.

Goats have a fascinating ability to survive and produce under a surprising range of conditions and even in respect of dry season survival on poor herbage. In the rural areas, there are always reports of crops being destroyed by these animals especially the goats.

Ghana’s top three food commodities are cassava, yams, and plantains. Cassava is known by various names, manioc, yucca, yuca, mandioca, and tapioca. The yam belt of West Africa includes Nigeria, Ghana, Benin, Côte d'Ivoire, Central Africa, Cameroon and Togo, Nigeria alone produces 71 percent of the yams. Plantains are important in the humid lowlands of West and Central Africa. One hundred or more different varieties of plantain grow deep in the African rainforests.

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