|
Company Reg No: 06439316
Telephone: 02380667420
SSL Secured Shopping
|
|
Jollof Rice
Method
- Heat two tablespoons of oil in a large skillet. Stir-fry the chicken (or beef) in the oil until it is browned on all sides. Remove the meat from the oil and set aside. Add the onions, the salt, pepper, cayenne pepper, and one or two of the flavoring add-ins (if desired) to the skillet and fry the mixture until the onions begin to become tender. Remove the onion mixture from the skillet and set aside with the meat.
- In a dutch oven or large covered saucepan, bring the broth and two cups of water to a simmer. Place the meat and onion mixture into the dutch oven and cover.
- In the same skillet used for the meat and onions, stir-fry the tomatoes and one or two of the vegetable add-ins. Continue frying the mixture until the vegetables are partly cooked, then add them to the meat, onions, and broth in the dutch oven.
- Again in the same skillet, combine the rice and the tomato paste. Over low heat, stir until the rice is evenly coated with the tomato paste. The rice should end up a pink-orange color. Add the rice to the dutch oven and stir gently.
- Cover the dutch oven and cook the mixture over a low heat until the rice is done and the vegetables are tender (maybe half an hour). Stir gently occasionally and check to see that the bottom of the pot does not become completely dry. Add warm water or broth (a quarter cup at a time) as necessary to help rice cook. Adjust seasoning as needed. If desired, add one of the meat add-ins while the dish is cooking. (Shrimp cook very quickly and should not be over-cooked or they will become tough; ham can be added at any time.)
- Serve with one or two of the garnishes.
- Serve Ginger Beer or Green Tea with Mint with or after the meal.
|
|
Ingredients
- oil for frying
- one chicken (and/or a pound or two of stew meat), chopped into bite-sized pieces
- one or two onions, finely chopped
- salt, black pepper, cayenne pepper (to taste)
- Flavoring add-ins (to taste)
o chile pepper, chopped
o garlic o thyme
o bay leaf
o ginger
o cinnamon
o curry powder
- two cups chicken broth or chicken stock, or beef broth or beef stock (or Maggi® cubes and water)
- two or three ripe tomatoes, chopped
- Vegetable add-ins
o sweet green pepper (or bell pepper), chopped
o string beans or green beans
o green peas
o carrots, chopped
o cabbage, chopped
- four cups rice
- one small can tomato paste
- Meat add-ins
o cooked ham
o shrimp or prawns (or dried shrimp or dried prawns)
- Garnishes
o fresh parsley, chopped
o cilantro, chopped
o lettuce, shredded
o hard-boiled egg, sliced
|
|
FRESH FISH STEW
Method
Clean, cut fish into steaks and wash with lime or lemon, rinse in water and season with garlic, ginger and salt.
Heat oil in a saucepan, fry ground onions, pepper and tomatoes for a few minutes. Add ground fry shrimps and fresh tomatoes and allow to simmer until cooked.
Add water, allow to boil for 5 minutes and add the seasoned fresh fish and sliced onions. Simmer gently until fish is cooked.
Serve hot with banku, kenkey, etc.
|
Ingredients
- 1lb fresh fish
- 4 peppers, ground
- 1tablespoon tomato puree
- 2 tablespoon dried shrimp, grind
- 4 medium sized onions, grind or slice
- 4 fresh tomatoes, grind
- 6 kpakpo shito
- ½pt water
- ¼pt palm oil or cooking oil
- 1 clove garlic, grind
- ginger, grind
- salt to taste
|
|
Light Soup
|
|
Method
Peel and wash onions and put in a saucepan. Wash tomatoes, pepper and garden eggs, add to the onions and cover with cold water. Bring to the boil and cook till soft.
Chop meat into small pieces, wash and season with salt, garlic and chopped shallots. Add just a little water, and leave on the fire and allow to boil/steam for about 10 minutes.
Blend the cooked vegetables (tomatoes, pepper and onions) and add to the meat on the fire. Add enough water till you can stir smoothly. Wash and four garden eggs and four okra.
Allow soup to simmer until meat is tender.Take seeds and skin from the gardens eggs and serve separately
Soup can be served hot with fufu rice yam ampesi etc.
|
Ingredients
· 1lb beef, smoked fish or chicken
· 6 shallots, chopped
· 3 tomatoes
· 4 garden eggs
· 4pts cold water
· 1 teaspn. salt
· 1 teaspn. red pepper
· 1 clove garlic
· 2 medium sized onions
|
|
Aqushi Soup
|
|
Method
Grind agushi with onions into a smooth paste.
Add a little stock to ground pepper, some of the onions, fish or meat and salt. Place the cooking pot on the fire and simmer gently.
Mould agushi paste into small balls and drop into soup.
Add the rest of the stock. Add the chopped spinach/kontomere leaves and cook for another 5 minutes. Add the ground dried shrimp and allow to simmer for 5 minutes.
Serve hot with Banku.
|
Ingredients
- 4oz agushi
- 8oz smoked fish or cooked meat
- 10 dried shrimp, ground
- 2 medium sized tomatoes
- ¼pt meat stock
- ½pt palm oil
- 1 large onion
- 8 - 10oz spinach/ kontomere leaves, chopped
- 1 clove garlic, ground
- salt and pepper to taste
|
|
Abenkwan (palm nut soup 1)
|
|
Method
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.
Add the palm nut paste to the meat with tomatoes, onions, garden eggs and pepper. Simmer till all ingredients are soft.
Remove vegetables, grind and return to the soup mixture. Allow to simmer for about 1 hour.
Serve with fufu, banku, kenkey, etc.
|
Ingredient
- 1½lb palm nuts
- 1lb bone-in beef
- 8oz smoked fish
- 3 tomatoes
- 6 shallots, chopped
- 2 medium sized onions
- 2 teaspoon ground pepper
- 1 clove ground garlic
- 2 teaspoon dried smoked shrimp, ground
- salt to taste
|
|
Kelewele
|
|
Method
1. Wash plantain, cut ends and peel
2. Cut peeled plantain in half, lengthwise and slice, about half an inch thick
3. Marinate with chilli and ginger, and salt to taste.
4. Deep fry in hot oil at 160 C until golden brown
5. Serve hot. Can be served with roasted peanuts and finger food or black-eye beans stem.
Preparation Time: 20 mins
Cooking Time: 5 mins
Yields 2-3 servings
|
Ingredients
- 2 fingers of plantain
- 1-teaspoon ground ginger
- 1-teaspoon ground chilli
- 1-teaspoon ground or grated ginger
- Vegetable oil for deep-frying
|
Groundnut Soup
Groundnuts( peanuts) play a basic role in some soup making in the typical West African Culture. The soup can be made with meat, poultry, fish and some vegetables. It can also be eaten with a variety of foods including fufu, rice, banku and kenkey ( local foods of Ghanaian culture)
300 groundnut paste or peanut butter
- 1-2 litres water
- 2-3 onions
- 400 g fresh tomatoes
- 20 ml tomato puree
- 1 medium size ginger
- 1 tsp. thyme
- 2-3 bay leaves
- 2-3 garden eggs
- 1 tbs. hot chili powder
- 200 g okro ( okra)
- 1 kg soup meat
Preparation
- Put the groundnut paste or the peanut butter in a cooking pot and add a little bit of water.
- Stir until it`s well mixed with the water and cook the mixture at low temperature ( It should be stirred constantly , to prevent it from burning.) for about half an hour. Let it cool down and remove evt. oil from the top.
- Steam the meat with fine sliced onions for about 20 minutes.
- Add the pepper, thyme, very fine crushed or sliced ginger, the bay leaves and let it cook for about 10 minutes.
- Mix the groundnut paste or the peanut butter with the water ( peanut butter should be sift to get the rough particles out ) and add it to the steamed meat.
- Add the tomatoes, okro and the garden eggs. ( if fresh tomatoes are used, blend after half an hour.) Cook it at low temperature, for at least 1-2 hours.( you will have running stomach, if the groundnut soup is not cooked well ) Stir it once in a while.
- Serve with: yam, rice, fufu, potatoes, plantains, kenkey etc.
|
|
