Fire

Notes

From the PIT!

Written by whoever is standing near the fire when something worth writing down happens. Irregular by design.

A cook working over a tall open flame in a dark kitchen

Fire notes — 04

Why we burn Volta hardwood and nothing else
Smoked brisket and chicken resting on a carving board

Fire notes — 03

Suya spice does not belong only on a skewer
The kitchen pass at service, lit from above

Fire notes — 02

What a twelve-hour brisket actually costs to cook
Skewers turning over charcoal at the edge of the pit

Everything Else

Older notes, in the order they were written. Some of them we no longer agree with, and we have left them up anyway.

The case against charcoal

Note 01

What twenty-eight days does to a ribeye

Note 05

Shin, shoulder and the honest braise

Note 06

Why the board is short

Note 07

Salt, and when to stop

Note 08

Feeding thirty-one people before service

Note 09

Meat smoking over glowing hardwood coals

Come hungry. Leave slowly. We keep a table by the pit for whoever books it first.

Book a table

Join Us Fireside

Wood burning down to coals in the pit

18 Oxford Street, Osu — Accra

+233 30 274 1180

Tue–Thu: 12:00 — 22:00

Fri–Sun: 12:00 — 23:30

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Ember

Hardwood, salt and time. We light the pit at six and stop serving when the last of it goes out.

Reservations

book@ember.gh

+233 30 274 1180

Tables of eight and over are taken by telephone only, so we can set the pit for you.

© Ember. Cooked over hardwood in Osu, Accra.

Tue–Sun · Kitchen closes 22:00