Foods and Drinks are enjoyed by many the world over. Many have enjoyed various sumptuous meals that they would like to enjoy again by preparing it themselves or it has been a long while since they prepared some so as a result might need some guide as to how to go about it.
Following are various Snack/Porridge recipes that are enjoyed by many. Talk of roasted groundnut, coated groundnut to the Sorghum and Millet porridge etc. Please read through and prepare yours at home, below are the various recipes for various Ghanaian snacks/Porridges:
OFAM
Ingredients
4 Over ripe plantain.
100g Palm oil.
1 Medium sized Onion.
200g Grind corn or corn dough or rice flour.
Pepper and Salt to taste.
Grind ginger.
Preparation
Peel and pound or mash the over ripe plantain till it becomes free from lumps. Mix in your grind corn/rice flour , pepper, ginger, Onion and salt.
Add the palm oil and mix it in well. Then put the mixture taking it bit by bit into a greased tins with palm oil for baking.
Bake in a hot oven for about 30 minutes and make sure it is well cooked.
Remove from the oven and then serve.
ROASTED GROUNDNUTS
Ingredients
Fresh Groundnut.
Sea/Fine sand.
Water.
Salt.
Preparation
Pick foreign materials from the groundnut and then put water in a saucepan, add slat and bring it to a boil on fire.
Put the groundnuts into the boiling water and allow it to boil for 5 minutes and then take it off the fire, drain the water off it and then put the ground on a sack in the sun to dry (45 minutes).
Get the clean sea/fine sand and then put it in a pot and place on fire and get the sand heated.
Add the dried groundnuts to the sand in the pot on the fire and stir continuously until the groundnut is well cooked.
Take the sand and groundnut off the fire and then drain sand off the groundnut and then, viola your roasted groundnut is ready.
It can be served with kelewele, grilled ripe plantain etc.
COATED GROUNDNUTS
Ingredients
200g groundnuts.
100g flour.
5og Sugar.
1/2 teaspoonful baking powder.
A pinch of Salt.
I medium sized egg.
125ml diluted milk.
Oil for deep frying.
Preparation
Par-boil the groundnut peel and and dry.
Prepare butter (using milk, egg, salt,sugar and baking powder), leave to set and then put the groundnut into the butter. Remove them and pass the groundnut through the flour.
Take the groundnut out of the flour and then deep fry until cooked.
Serve as snack.
PLANTAIN CHIPS
Ingredients
5 fingers of Plantain.
500ml Cooking oil.
Salt.
Preparation
Wash and peel the plantain and then put cooking oil in a pan and place on fire to heat.
Using a potatoes peeler peel the plantain gradually into the hot oil on the fire.
Deep fry in the hot oil till cooked. When well cooked, remove from the oil and then drain it of oil and sprinkle it with salt.
Serve as a snack with groundnuts and or a drink.
MILLET AND SORGHUM PORRIDGE
Ingredients
500g Millet.
500g Sorghum.
2 Full tablespoon grand ginger.
2 Level tablespoon grand pepper.
Salt to taste.
Preparation
1. Soak millet and sorghum for 3 days.
2. Drain water from the cereals and the ginger and pepper.
3. Mill and mix the dough with a little water and leave to ferment.
4. Put water on fire and bring it to a boil.
5. Mix the dough with water and sieve the mixture into the boiling water.
6. Stir continuously to avoid lumps and then add salt.
7. When well cooked, add sugar and serve bread, koose etc. (You can add milk).
TOM BROWN PORRIDGE
Ingredients
400g roasted maize/corn.
50g roasted soya beans.
50g roasted ground nuts.
125ml Milk (Optional).
Salt and sugar to taste.
Preparation
1. Mill the roasted maize/corn and all the roasted ingredients together.
2. Put water on fire to boil.
3. Mix the milled mixture with water and put it in the boiling water.
4. Stir Continuously to avoid lumps.
5. Add salt and allow the content to cook well.
6. Remove from the source of heat and serve with sugar and milk. (can be eaten with Bread, doughnut etc).
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