Delicious Ghanaian Recipes
Abenkwan (Palm Nut Soup)
What you need:
- 1½lb palm nuts
- 1lb bone-in beef and/or goat meat
- 8oz smoked fish
- 3 whole tomatoes or 1 can of plum tomatoes
- Onions, garlic, shallots, garden eggs, pepper, salt
What to do:
- Wash the palm nuts, put them into a saucepan, cover with water and boil until they are soft
- Prepare meat and fish, wash and put it into a saucepan, add salt, garlic and chopped shallots Add a little water, and bring to the boil
- Pound the palm nuts in a mortar until pulpy, put into a bowl, add warm water and stir with hand and remove the fibre residue by squeezing out the juice
- Strain the palm liquid through a fine strainer into a clean bowl then add the palm nut liquid to the meat with tomatoes, onions, garden eggs and pepper
- Simmer till all ingredients are soft
- Remove vegetables, grind and add it back to the soup mixture
- Allow to simmer for roughly one hour
- Enjoy with fufu, banku, kenkey or omutuo (soft rice balls)
Kelewele (Spicy Fried Plantains)
What you need:
- Several large RIPE plantains
- Fresh grated whole ginger or powdered ginger
- Ground cloves
- Salt, ground red pepper
- Grated nutmeg, ground cinnamon
- Warm water and vegetable oil (for frying)
What to do:
- Cut plantains into diagonal slices about 1 /2-inch thick
- Stir together ginger, cloves, red pepper, salt, nutmeg and cinnamon in bowl and then stir in the warm water to form paste
- Put the plantain slices into the paste and toss to fully coat each slice
- Let it stand for 30 minutes (for flavour to seep into the slices)
- Pour enough vegetable oil into large skillet and heat oil over medium-high heat until hot (but NOT smoking)
- Fry plantain slices, turning once or until they’re golden brown then transfer fried plantains with slotted spoon to paper towel-lined baking sheet/plate/bowl
- Add batches until all fried and….enjoy (as a side or all by its yummy self!)
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