SOME GHANAIAN FOODS (II)

I present to you how to prepare some common and popular Ghanaian dishes enjoyed by many.

FRIED DOUGHNUTS

Ingredients

400g flour
125g margarine
1 bottle cooking oil
75g sugar
1/4 tin of milk
A pinch of salt
2 Teaspoons baking powder
1 egg
1 nutmeg
2 drops essence
Enough water to get a soft dough


Preparation

1. Add all dry ingredients to sieved flour
2. Rub in margarine
3. Mix milk, water, beaten egg and essence and add to flour to form a soft dough
4. Deep fry in hot oil in small quantities.
5. Remove and serve (Portion - 10)



SHORT BREAD BISCUIT

Ingredients

150g flour
A pinch of salt
100g margarine
A pinch of nutmeg
50g Sugar


Preparation

1. Sieve the flour and salt
2. Rub the margarine into the flour and add sugar
3. Combine all the ingredients to a smooth paste
4. Roll carefully on a floured table or board to the shape of a rectangle or round, 1/2cm, (1/4 inch) thick.

5. Place it on a lightly greased baking sheet.
6. Mark into the desired sizes and shapes. Pick with a fork.
7. Bake in a moderate oven at 180 - 200*C (Reg. 4-6, 350 400*F) for 15-20 minutes.

VEGETABLE SALAD

Ingredients

4 Potatoes.

4 Carrots.

1 Tin French beans.

1 Tin green peas.

Seasonings

2 Medium sized Onions, chopped.

1 Medium sized Cucumber.

1/2 small bottle Salad Cream.

Preparation

Peel the potatoes and cut into cubes, and also scrape carrots and cut into cubes.

Top tail French beans, cut into cubes then peel cucumber and cut that too into cubes.

Cook Potatoes, carrots and French beans separately in boiling salted water and then strain and allow to cool.

Add all the ingredients and then mix in with the salad cream or mayonnaise.

SOME GHANAIAN FOODS (I)

I present to you how to prepare some common and popular Ghanaian dishes enjoyed by many.


KELEWELE (Fried ripe plantain smeared with pepper, ginger and salt)

Ingredients

4 Fingers of ripe plantain.
500ml Cooking oil.
1 level tablespoon milled pepper.
1 level tablespoon grind ginger.
Salt to taste.

Preparation

Peel the ripe plantain and cut into smaller sizes. Grind pepper and ginger and mix with a little amount of water  and then put the cut ripe plantain in a bowl. 

You then mix in the grind pepper, ginger and salt making sure that every bit of the cut ripe plantain gets smeared with the pepper, ginger and salt in the bowl.


Deep fry in hot oil and let it fry till light brown and then serve with roasted groundnut.



E/OTOR (Mashed ripe plantain)

Ingredients

4 fingers half ripe plantain.
5g groundnut paste.
1/4 teaspoonful grind pepper.
1 large onion.
2 tablespoonful palm oil.
Salt to taste.

Preparation

Peel and put the half ripe plantain into a saucepan and then add water and salt to taste. Cover it and bring to a boil on fire.

After 20 minutes, take off fire and then drain the water off the plantain. Grind pepper, onion and add salt to taste in an earthen ware (Asanka) or in any large bowl. 

Add the boiled half ripe plantain into the bowl with the grind pepper and onion and then mash and mix them together. Add the groundnut paste and mix it in while you put your palm oil on fire and add onion to the oil.

When the palm oil and onion is well cooked, pour it onto the mashed plantain and mix it in, correct seasoning and then serve.



PLANTAIN CHIPS

Ingredients

5 fingers of plantain.
500ml Cooking Oil.
Salt.

Preparation

Peel plantain and set it aside. Put oil in a pan on fire and make sure it is heated. 

Peel the plantain after the peeling its back off with a potatoes peeler into the hot oil on the fire.

Deep fry in the hot oil and when cooked, take out of the oil and drain and then sprinkle with salt. Serve as a snack with groundnuts and a drink.

SOYA BEAN KHEBAB

Ingredients

1 Olonka Soya bean.
4 Satchets (4 tablespoons) of Nigari or edible Epsom salt.
1 cup of khebab powder (mixed with spices).
Tin tomatoes gravy.
Sliced onions and green pepper.


Preparation

1. Clear the Soya bean of foreign materials and soak for 3 - 4 hours. NB: Do not soak for more than 41/2 hours.
2. Wash the beans, drain water off it and mill to a smooth paste.
3. Add a bucket of water and to the milled soya beans and mix thoroughly. 
4. Sieve the mixture through a fine net and squeeze out the liquid in the mixture into a container bit by bit.
5. Add 1/2 bucket of water to the remaining chaff and sieve again in addition to the 1st sieved liquid.
6. Pour the sieved liquid into a suitable pot and place it on fire for about 45 minutes.
7. After 45 minutes of boiling, dissolve the 4 Sachets (4 tablespoons) of Nigari or edible Epsom in water and add it to the boiling liquid from the sieved soya bean on fire.

Nigari salt, link here: https://amzn.to/2Rvbttb

8. After adding the Nigari or edible Epsom the liquid on fire will begin to curdle in about 2 minutes. After cuddling in 2 minutes, take the content off the fire and put in a sack or cloth that can strain the water out and then tie the mouth of the sack or cloth. Hold the sack and then press it to drain almost all the water from it. 
9. Flatten the content in the sack and put it in a tofu molder box or on a table under a heavyweight for about 1 and 1/2 hours or even more to drain the remaining water out of the substance. You may keep it in the tofu molder box under the weight overnight.

Tofu molder box link here: https://amzn.to/2yKDLJp

10. Take the drained flattened soya bean from the sack and place it gently on a table.
11. Cut it into desired shapes with a knife.
12. Prepare a slat solution and dip the cut soya cake through it.
13. Fry it in cooking oil till light brown in colour.
(At this stage you may use your soya '' meat'' to prepare stew or soup if you like.)
14. Fix the fried soya on sticks together with sliced onions and green pepper.
15. Prepare a gravy with tin tomatoes and sprinkle it on the diced soya on the sticks.
16. Apply the khebab powder mixed with spices on the diced soya on the stick. The gravy will let the powder stick to the soya.
17. Grill the khebab for a few minutes.
18. Serve it hot or cold.

NB: Do not delay any of the processes after soaking the soya beans for 3 - 4 hours until the process when you place it under a heavyweight. Any delay may spoil the whole thing completely.

CASSAVA BISCUITS

Ingredients

5 medium sized Cassava.
1 Nutmeg.
3 Eggs.
A tin of milk.
100g Sugaar
100g Flour


Preparation

1. Peel, wash and grate the cassava.
2. Beat the eggs and milk together.
3. Add in the grated cassava.
4. Add sugar and the grated nutmeg.
5. Sift in a little flour and mix well.
6. Roll out and cut into desired shapes and bake for about 15 Minutes.

COCONUT TOFFEE

Ingredients

1. 4 Dry coconut.
2. 1/2 tin of Sugar.
3. 1 litre of water.
4. 1 small lime juice

Preparation

1. Crack and grate coconuts.
2. Add about a litre of water to it and mix well.
3. Sieve the mixture through a fine net.
4. Put the sieved liquid on fire, add the lemon juice and boil till the water reduces to about 1/3 of its original quantity.
5. Add the sugar to the liquid on fire and continue to stir till it becomes brown.
6. Oil will gather at the top which needs to be fetched and put aside.
7. Grease a clean table with some of the fetched oil and then put a little bit of the toffee on the greased table and try rolling it. If it rolls then it is an indication that the content is ready.
8. Take hot content off the fire and pour it on the table .
9. Cut it bit by bit an roll to a either round or however you like it. Further cut and shape it to any shape desired.  

LEMON ICE CREAM

Ingredients

1 tin of Milk

Sugar to Taste

A drop of vanilla essence

A drop of lemon juice

Preparation

1. Boil a tin of milk in water without opening the milk for 10 minutes.

2. Put the boiled can of milk into cold water to cool.

3. Put it into the freezer and let it freeze overnight.

4. Open the milk tin round at the top of the can and take the milk out.

5. Whisk the milk thoroughly and add sugar, drops of vanilla essence and the lemon juice.

6. Whisk further thoroughly and put it into an ice cream container and then freeze.

7. Serve as any other ice cream.