Journal
Stories from our kitchen and beyond
Written by the people who cook here, in the same voice they use on the menu.
12 May 2026 · Kojo Ansah
A decade of cooking: what eleven years taught this kitchen
Mostly that the argument was never about technique. It was about whether anybody would pay ₵680 to eat a Ghanaian larder cooked seriously — and about how long you can afford to wait to find out.
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28 April 2026
Inside the cellar — pairings for every course
Selorm on why the fifth glass of a flight matters more than the first, and what he pours with a soufflé.
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3 April 2026
Meet the chef — the thinking behind every plate
Efua writes the board every Monday. Here is what a Monday morning at Morsel actually looks like.
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17 March 2026
Thirty-one growers, and why they are on the menu
Printing a supplier's name is a promise you cannot get out of quietly. That is the whole point of doing it.
Read moreFrom the archive
Everything else we have written down
24 February 2026
Seventy per cent: a year spent choosing one cocoa
Pastry
11 January 2026
Why everything here meets charcoal at some point
The kitchen
8 December 2025
Fermenting sobolo, and the no-alcohol flight
The cellar
19 October 2025
A morning at Madina with Efua, at half past five
Sourcing
2 September 2025
Building a private room out of a dry store
The room
14 May 2025
Ten years, and the original seven courses cooked once more
Anniversary
Once a month
The board, before it goes on the wall
One letter a month with the new menu, what changed on it and why, and first refusal on the four evenings a year we cook something different. No offers, and never more than one.
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Two to ten covers, Tuesday through Sunday. The kitchen takes its last order at half past nine and the room stays open long after it.
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Tell us the date, the number of covers and anything the kitchen should know, and Yaa will confirm within the hour.
Service
Tue — Sun, 6pm till late
Last order
9:30pm
Table held
20 minutes
Larger parties
The private room, up to 10
Experience the taste
at Morsel
Your favourite table for modern dining in Accra.
