I am forever drawn to the use of traditional cooking techniques and just like the family business which bakes pork in the clay oven, this bread was also being baked in same. That’s not all. The dough is allowed to prove ( the resting period for dough to rise) on…guess what…leaves. Not just any leaves but the ‘waakye' leaves we all know and love. Isn’t that an incredible piece of information?? I know right! Now this bread is called Baa Mli Blodo