Maks Guest House, just north of Ada Foah and just off the main road to Kasseh Ada, is reputed to offer great rooms on the river with a/c and a pleasant restaurant -- will have to try it on my next visit. There's a Maks Hotel in central Ada Foah, but from the exterior I'd say a visit isn't necessary. Perhaps the two facilities are unrelated.
Sunrise over the Volta
I have stopped by to visit Roget at his new place, now under construction. He offered me a cup of purified sweet palm wine while we watched his carpenters at work. You'll recall Roget was the fabulous seafood chef from Togo (aka "the French chef") heading up the kitchen at Tsarley Korpey Hotel. Superbly cooked barracuda, great sauces, crispy French fries (remarkably hard to find in Ghana). He's departed Tsarley Korpeh, and is now constructing what looks to be a fabulous garden restaurant not to far from the old administrative part of Ada Foah, with a clear view to the beach and fresh sea breezes. It'll be his own place, with seating under little huts.
I stopped by Tsarley's to see how they were surviving without Roget. It seems Roget left behind a well trained crew, as the French fries are still pretty good. They'll need to pull in a good chef, however, if they want to maintain their clientele amid growing competition.
Pat's (foreground) and Winfred's (background)
Victor has now departed Winfred's Maranatha Beach Camp, and seems to be entering a business partnership with Pat's Estuary Beach Camp. Victor will presumably be helping Pat out on the management and publicity side, while Pat focuses on building out her new kitchen and bar facilities. Victor is also reported to be starting a new business to provide twice-weekly service removing rubbish from the beach chalets. No word on why Victor and Winfred have parted ways.
The two camps, Winfred's and Pat's, are side by side near the mouth of the Volta, in lovely locations, though the river bottom by Pat's place is sandier, while Winfred's guests must cope with a bit of muck if they seek to wade. Winfred's still got the best cook, however. Emmanuel makes a mean grilled barracuda with paprika and rosemary, though he hasn't quite mastered effective French fries. Pat's working on upgrading her menu, but the low volume of tourists makes it hard for her to keep good perishables in stock.
Did I mention that I liked barracuda?
