Ghanaian Recipe Secrets Revealed

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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

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Old editions of Webster’s Dictionary define “palaver” as “a parley between European explorers and representatives of local populations, especially in Africa” or “In Africa, a parley with the natives; a talk; hence, a public conference and deliberation; a debate”.

The word “palaver” comes from the Portuguese language. In the 1400’s the Portuguese were the first to sail around Africa from the Atlantic to the Indian Ocean (Portuguese navigator Bartolomeu Dias rounded the Cape of Good Hope in 1488); Portuguese traders were the first Europeans to establish a presence along the sub-Saharan African coasts.

Though they were later largely displaced by the English and French, the word “palaver” became a part of the lingua franca along the Atlantic coast of Africa. What “palaver” has to do with Palaver Sauce (or Palava Sauce)–an African stew made from greens and meat–is not clear. In Ghana, this dish is also called Kontonmire, Kentumere, or Nkontommire, named for the leaf of the cocoyam (taro) plant which is used for the greens. See also: Plasas.

Method

* If you are using dried or fresh bitterleaf: Wash it in cold water, rinsing several times, and allow it to soak for at least a few hours, then chop it into pieces.

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Method

Put groundnut paste in a cooking pot, add 1 pint of water, and mix until smooth and pouring.

Bring to the boil, stir occasionally until it coats the back of the wooden spoon and oil collects at the top.

Cut meat into pieces, wash and put into a coking pot. Season with salt, chopped shallots and garlic. Add a little water, bring to the boil. Allow to simmer for 10 minutes.

Mix the cooked groundnut paste with the rest of the water and add to the meat.

Add washed vegetables (tomatoes, pepper and onions) and cook until soft. Prepare and add the fish.

Remove the vegetables from soup, grind and return the paste to soup. Allow to simmer for about 1 hour.

Serve hot with boiled yam, rice, fufu, etc.

Ingredients

* 1 cup groundnut paste
* 8oz smoked fish
* 1lb meat

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Method

Cut meat into pieces, wash and put into a coking pot. Season with salt, chopped shallots and garlic. Add a little water, bring to the boil.

Mix groundnut paste with the rest of the water and strain into the meat. Add washed vegetables (tomatoes, onions and pepper) and cook till soft.

Remove vegetables from soup, grind, and add pepper and tomatoes to the soup.

Prepare and add fish and the onions. Allow to simmer for about 1 hour.

Serve hot with fufu, boiled yam, rice, etc.

Ingredients

* 1 cup groundnut paste
* 8oz smoked fish
* 1lb meat

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Method

Clean, cut meat into pieces and wash.

Put meat in a saucepan, season with salt, chopped shallots, garlic and a little ginger. Add enough water and boil for 10 minutes.

Add the palm liquid to meat with washed vegetables (tomatoes, onions, garden eggs) and ground pepper. Cook until vegetables are soft.

Remove tomatoes and onions, grind and return to soup. Remove garden eggs, seed and strain, return to soup. Simmer for about 1 hour.

Serve with fufu, banku, kenkey, etc.

Ingredient

* 1 tin Ghanacan palm liquid
* 1½lb meat
* 2 medium sized onions

* 3 tomatoes
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Method

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 fiber residue by squeezing out the juice.

Strain the palm liquid through a fine strainer into a clean bowl.

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 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

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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 bitter leaves and cook for another 2 minutes. Add the ground dried shrimp and allow to simmer for 1 minute.

Serve hot with Eba.

Ingredients

* 4oz agushi
* 8oz smoked fish or cooked meat
* 10 dried shrimp, ground

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Method

Peel and wash onions and put it into a saucepan. Wash tomatoes, pepper and garden eggs, add to the onions and cover with cold water. Bring to the boil, cook till soft.

Cut the meat into small pieces, wash and season with salt, garlic and chopped shallots. Add a little water, put it on the fire and allow to boil for about 10 minutes.

Grind the cooked vegetables (tomatoes, pepper and onions) and add to the beef on the fire. Add remaining the water.

Allow soup to simmer until meat is tender. Remove seeds and skin from the gardens eggs and serve separately

Serve hot with fufu.

Ingredients

* 1lb beef, smoked fish or chicken
* 6 shallots, chopped

* 3 tomatoes

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Method

Cut meat into pieces, wash and season with a bit of salt, garlic and ginger. Place in a cooking pot a put it on the fire, bring to the boil and cook till tender. Grind pepper and tomatoes and slice the onions. Pick, wash and chop the kontomire or spinach leaves.

Heat oil in a saucepan. Fry onions and pepper for 2 minutes, add dried ground shrimps and tomatoes. Cook for another 10 minutes.

Add meat with the stock. Prepare and add fish, stir and allow to simmer for a few minutes. Add the agushi mix with water and kpakpo shito.

Add the chopped leaves when the agushi is cooked and simmer for about 5 minutes.

Serve hot with boiled plantain, yam, rice, coco yam, etc.

Ingredient

* 2 bundles of coco yam leaves (kontomire)or spinach
* 4 medium sized tomatoes

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