Jamestown Prawns with Baobab-Roasted Corn Salad

Chef notes

Grilling over charcoal is the favored way to cook most fish and seafood in Ghana — especially along the Accra coastline where there is an abundance of fresh seafood, and up into the region alongside Lake Volta.

This recipe is inspired by my experience in Jamestown, Accra, where I watched local fishermen hauling in their catches.

Technique tip: Remember to preheat a charcoal barbecue about 30 minutes before you want to start cooking. If you are using bamboo skewers, put them in water to soak for 1 hour to prevent them burning on the barbecue.