A TRADITIONAL Chinese pastry known as ‘Tang You Gao,’ or ‘fried brown sugar cake,’ has become a beloved delicacy in Ghana, captivating locals with its crispy exterior and soft, airy interior. Despite the distance of tens of kilometres, Ghanaians are willing to endure congested traffic for over an hour to savour the freshly-fried buns at a Chinese restaurant in downtown Accra, the capital of Ghana.
Henyo Nestor, a 25-year-old Ghanaian pastry chef at the restaurant affiliated with China’s Gansu International Economic and Technical Cooperation Co., Ltd., is credited with attracting a significant customer flow to the establishment. Nestor, who started as a rookie nearly six years ago, has grown into one of the pillars of the Chinese restaurant.
Reflecting on his journey, Nestor shared, ‘Six years ago, when I entered the restaurant, I didn’t know anything about Chinese food and pastries. When I thought of Chinese, it was all about their movies and dresses, but here I gradually realised that Chinese cuisine is also going international.’ He described his years at the Chinese eatery as an eye-opening learning experience.
Under the guidance of his Chinese master, Chen Guanghong, a veteran chef who has worked at the restaurant for 13 years, Nestor learned the art of preparing various Chinese pastries, including steamed buns and Chinese dumplings. Chen not only taught Nestor pastry-making techniques but also imparted knowledge of Chinese calligraphy and dish decoration, believing it would contribute to the young pastry chef’s career development.
‘With the guidance of the Chinese master, I was able to learn a lot. We have very good recipes to make the Chinese pastries really good. I received positive feedback from both Chinese and Ghanaian diners,’ Nestor expressed. He enthusiastically encouraged everyone in town to come and try the delectable treats.
Nestor revealed that his experience under Chen’s mentorship has fuelled his passion for Chinese pastries and strengthened his determination to pursue a culinary career. He aspires to take his pastry-making skills to the next level by potentially going to China or seeking opportunities that can further enhance his expertise.
According to Chen, Chinese cuisine, including a variety of pastries, has gained increasing popularity among Africans as China-Africa cooperation flourishes. This trend has inspired many African youths to pursue careers as chefs specialising in Chinese cuisine. Chen proudly shared, ‘Over the years, we have cultivated many African cooks in the restaurant, some from Ghana, others from different African countries. We are delighted to see that many of them have secured lucrative positions in prominent restaurants or five-star hotels.’
‘For me, they are not only chefs but also ambassadors of Chinese culinary culture,’ Chen remarked.
Nestor’s ambition extends beyond his current role. He dreams of opening his own restaurant specialising in Chinese pastries, hoping to attract more people to experience the delights of Chinese cuisine.
(with Xinhua)